hich of the following are the seven principles of HACCP? - Answers:
1. Assess the hazards
2. Identify the critical control points
3. Set standards and criteria
4. Take corrective actions
5. Verify the system is working
6. Monitor
7. Record-keeping
HAACP is an acronym that stands for - Ans...
Which of the following are the seven principles of HACCP? - Answers:
✔✔
1. Assess the hazards
2. Identify the critical control points
3. Set standards and criteria
4. Take corrective actions
5. Verify the system is working
6. Monitor
7. Record-keeping
HAACP is an acronym that stands for - Answers: ✔✔Hazards Analysis
Critical Control Point
Which of the following hazards is HACCP mostly concerned with? -
Answers: ✔✔biological
If potentially hazardous foods are left in the Temperature Danger Zone
for more than 2 hours, the following corrective action should be taken -
Answers: ✔✔food should be discarded
1
,Potentially hazardous foods in the refrigerator storage must be
discarded when the temperature is - Answers: ✔✔A and B only
When making cold salads such as tuna, it is recommended that
ingredients must be pre-chilled - Answers: ✔✔true
Which of the following steps is a Critical Control Point (CCP) during the
food flow for fried chicken? - Answers: ✔✔cooking
Which of the following steps is not a Critical Control Point (CCP) during
the food flow for tuna salad? - Answers: ✔✔receiving
Foods can be kept uncovered during the cooling step - Answers:
✔✔true
What symptom requires a food handler to be excluded from the
operation?
A. stomach cramps
B. sore throat
C. jaundice
D. coughing - Answers: ✔✔C. jaundice
2
, What should staff do when receiving a delivery of food and supplies?
A. stack the delivery neatly and inspect it within 12 hours
B. visually inspect all food items
C. inspect non-food items first
D. store it immediately and inspect it later - Answers: ✔✔B. visually
inspect all food items
Single use gloves are not required when...
A. cleaning stationary equipment
B. handling cooked fooD
C. the food handler has a latex sensitivity
D. washing produce - Answers: ✔✔D. Washing produce
What must food handlers do when handling ready-to-eat food?
A. use bare hands
B. wear single-use gloves
C. wear an apron
D. sanitize their hands - Answers: ✔✔B. wear single-use gloves
3
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