HACCP Test

What does HACCP stand for?

• Hazard Analysis & Critical Control Point
• Heavy Assesment of Cooking and Cleaning Procedures
• High Anticipation of Control and Cleansing Particles
• Health Assessment of Cleaning and Cooking Practices

What is HACCP?

• A prevention-based systematic approach identifying food hazards and implementing procedures to control the hazards.
• The system used when producing food
• A company to help provide fresh produce
• A company that inspects kitchens

What are critical control points?

• is any process step where control can be applied for the prevention or elimination of any potential food safety hazard.
• is a step that when you forget to do, skip, or do not satisfy, would eventually result in lawsuits because of food safety issues.
• is the particular point during the food manufacturing process where a hazard is likely to occur, which you can control with certain measurements.

HACCP has how many principles?

• 4
• 6
• 5
• 7

What is the definition of a hazard?

• A biological, allergenic, chemical or physical agent in, or condition of, food with the potential to cause an adverse health effect
• A Environmental, chemical or physical agent in, or condition of the site with the potential to cause an adverse financial effect
• An action or condition of the site with the potential to cause an adverse effect on my wages.

What is the TDZ?

• 35-141°F
• 40-140°F
• 45-145°F
• 30-136°F

The temperature of a pot of beef stew is checked during holding. The stew has not met the critical limit and is thrown out according to house policy. Throwing out the stew is an example of which HACCP principle?

• Monitoring
• Verification
• Hazard Analysis
• Corrective Action

What is the TDZ known for?

• Temperatures where bacteria rapidly grow
• A organization that helps inspect kitchens for food safety.
• A lab that will test the food for hazards.

What is the time limitations of food in the TDZ?

• 2
• 4
• 6

How can we reduce the rick of food poisoning bacteria growing when cooling food?

• cool food as slow as possible at room temperature
• leave food uncovered at room temperature to cool overnight
• cool food quickly and don't leave at room temp for a long time
• cool food in deep dishes so it will cool slower