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HACCP quiz Questions And Answers What should you look for when looking at how foods are processed? Identify any potential food hazards, then look at where the food hazards are likely to occur for each food What are the purposes of hazard analysis? Identify the hazards - biological, chemical, ...

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  • October 26, 2024
  • 13
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers

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  • haccp quiz questions and answers

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  • HACCP
  • HACCP

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HACCP quiz Questions And Answers

What should you look for when looking at how foods are processed? Identify any

potential food hazards, then look at where the food hazards are likely to occur for each food




What are the purposes of hazard analysis? Identify the hazards - biological, chemical,

physical; assess the risk for these hazards; develop preventative measures to keep hazards under

control




What is a CCP? Any point in the food production system during which a loss of control

may result in an unacceptable health risk




What are some examples of CCPs? Chilling; specific sanitation procedures; product

formulation control - manufacturers; prevention of cross-contamination; employee and

environmental hygiene




What are some CCPs to be considered? Processing food; purchasing vulnerable foods;

preparation - thawing, cross-contamination; heating, holding, serving, cooling/reheating;

sanitation - cleanup, equipment, facilities, pest control, and water; storage - temperature;

personnel - hygiene

, HACCP quiz Questions And Answers
How can we lessen the dangers of vulnerable foods? Use approved reputable dealers;

written specifications; certain foods treated with special care




What are some vulnerable foods? High-protein, high moisture foods - meat - beef, pork,

lamb; poultry; fish and shellfish; dairy; eggs; broth, stocks; gravies/sauces - meat, milk or egg

based; tofu and other soy foods; stuffings exposed to poultry cavity




What is cross-contamination? Transfer of bacteria or other microorganisms from one food

to another




What needs to be considered at the preparation CCP? Thawing and cross-contamination




What must be considered under sanitation? Cleanup - dishes - hand or machine washed,

must meet sanitation guidelines to pass health department foodservice system inspection;

chemical sanitizers




What is a 3-compartment sink? sink divided into 3 sections, first for soaking and washing;

second for rinsing; third for sanitizing; air-dry afterwards

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