HACCP: Ensuring Food Safety Quiz

What does HACCP stand for?

• Hazard Analysis and Critical Control Points

• Hazard Assessment and Control Procedures

• Health and Critical Control Points

• Hazard Analysis and Control Procedures

Which of the following is NOT one of the seven principles of HACCP?

• Conduct a Hazard Analysis

• Establish Critical Limits

• Establish a Cleaning Schedule

• Establish Monitoring Procedures

What is the first step in implementing HACCP principles?

• Assemble a HACCP Team

• Construct a Process Flow Diagram

• Describe the Product and Its Intended Use

• Conduct a Hazard Analysis

What should be done when monitoring indicates that a CCP is not under control?

• Establish Corrective Actions

• Establish Verification Procedures

• Establish Record-Keeping Procedures

• Establish Critical Limits

Which of the following is NOT a type of hazard identified in a hazard analysis?

• Chemical

• Mechanical

• Physical

• Biological

Which of the following is a critical limit that might be established for a CCP?

• Intended use

• Storage conditions

• Packaging

• Temperature

What does bacteria need to grow?

• Warmth

• Ice

• Water

• Time

• Food

Q5. What are the temperatures that form the danger zone for food safety?

• 0 to 60 degrees

• 60 degrees to 100 degrees

• Between 5 degrees and 63 degrees

• Under 5 degrees

How many principles are there in a HACCP system?

• Four

• Seven

• Eighteen

• Ten

What happens to bacteria when they are cooled to below 5c?

• Bacteria is dormant - grows slowly or not at all

• Bacteria dies

• Bacteria is in a deep sleep

• Bacteria is active so multiplying fast