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HACCP 2: Questions With Solutions (100% Accurate)
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HACCP 2: Questions With Solutions (100% Accurate)
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HACCP 2: Questions With Solutions (100% Accurate)Food defense and food safety mean the same thing.
___Myth ___Fact Right Ans - Myth
Leaving your back door open on a hot day could threaten food defense.
___Myth ___Fact Right Ans - Fact
Always ask for identification when receiving deliveries.
___Myth ___Fact Right Ans - Fact
Always report any potential threat to management immediately.
___Myth ___Fact Right Ans - Fact
You do not need to worry about the security of the outside of your building.
___Myth ___Fact Right Ans - Myth
Food Defense Right Ans - prevention of the deliberate contamination of
food.
Food Safety Right Ans - prevention of the accidental contamination of food.
Food Security Right Ans - ability to ensure a 2-year food supply for a
particular country.
Which scenarios could affect the safety of the food in your facility?
a. Leaving the back door open
b. Allowing a service person to roam freely in the facility
c. Not reporting suspicious activity
d. All of the above Right Ans - d
Food defense is__________________________.
a. Preventing accidental contamination of food
b. Preventing intentional contamination to food
c. Having a 2 year supply of food
d. Having a strong military Right Ans - b
Food security is__________________________.
a. Preventing accidental contamination of food
, b. Preventing intentional contamination to food
c. Having a 2 year supply of food
d. Having a strong military Right Ans - c
When a vendor arrives, you should always_______.
a. Tell him to put the supplies in the storage area
b. Check his identification
c. Stay with him while he is in the facility
d. Both b and c Right Ans - d
Food Defense SOPs do not include____________.
a. Facility awareness
b. Employee health awareness
c. Vendor awareness
d. Customer awareness Right Ans - b
A HACCP plan must identify potential hazards in the flow of food.
___Myth ___Fact Right Ans - Fact
HACCP was developed for the U.S. space program.
___Myth ___Fact Right Ans - Fact
Hazard analysis looks for potential hazards that will occur in a food service or
retail establishment.
___Myth ___Fact Right Ans - Fact
Every recipe or food in the operation must have a specific HACCP Plan.
___Myth ___Fact Right Ans - Myth
Some points in the flow of food are more critical than others, they are called
Critical Control Points (CCP).
___Myth ___Fact Right Ans - Fact
HACCP philosophy Right Ans - simply states that biological, chemical, or
physical hazards, at certain points in the flow of food, can be
• Prevented;
• Eliminated; or
• Reduced to safe levels
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