Hazard Analysis & Critical Control Points (HACCP)

Question 0

What is the purpose if the HACCP?
A. To refuse the likelihood of foodborne illness
B. To ensure safe food for NASA astronauts
C. To meet requirements set by the FDA
D. To meet requirements set by the USDA

Answer 0

A. To reduce the likelihood of foodborne illness

Question 1

Which of the following is an example of a corrective action?
A. Check to see if the temperature of the cold holding case is the correct temperature
B. Cold hold products at 41F or below
C. Throw away product that has been left in the temperature danger zone too long
D. Cook poultry to 165F to kill Salmonella bacteria

Answer 1

C. Throw away product that has been left in the temperature danger zone too long

Question 2

Which of the following is an example of a monitoring procedure?
A. Cold hold products at 41F or below
B. Cook poultry to kill Salmonella bacteria
C. Check to see if the temperature of the cold holding case is the correct temperature
D. Throw away product that has been left in the temperature danger zone too long

Answer 2

C. Check to see if the temperature of the cold holding case is the correct temperature.

Question 3

Step 1 in HACCP is to perform a hazard analysis. This involves:
A. Identifying the hazards that may be involved in a food handling process
B. Identifying the critical control points in a particular food handling process
C. Identifying the critical limits in a particular good handling process
D. Identifying procedures to monitor in a particular food handling process

Answer 3

D. Identifying procedures to monitor in a particular food handling process