
Quiz on Halal and HACCP
Quiz
•
Biology
•
12th Grade
•
Medium
linda hashim
Used 1+ times
FREE Resource
10 questions
Show all answers
1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What does HACCP stand for?
Hazard Analysis and Critical Control Points
Health Assurance and Control of Contaminants
Hazard Assessment and Control Procedures
Health Analysis and Critical Control Processes
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the primary aim of the HACCP system?
To reduce food costs
To increase food production
To ensure food safety and quality
To promote halal food only
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which of the following is NOT a prerequisite for implementing HACCP?
Cleaning and sanitation
Marketing strategies
Pest control
Personal hygiene
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What are Critical Control Points (CCPs)?
Locations for food storage
Stages of food marketing
Points where food is tested for quality
Steps where loss of control may lead to hazards
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which of the following is a characteristic of the HACCP system?
It is reactive to food safety issues
It is only applicable to meat plants
It minimizes the number of rejected food items
It focuses only on final product testing
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which of the following is considered a non-tolerable religious hazard?
Incorrect orientation of the animal
Unintentional mistakes during processing
Use of pig products
Minor errors in slaughtering
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the role of the World Health Organization (WHO) in relation to HACCP?
To monitor food production facilities
To provide funding for HACCP training
To include HACCP principles in Codex Alimentarius
To enforce HACCP regulations globally
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