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HACCP Test: Questions With Correct Solutions (100%)
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HACCP Test: Questions With Correct Solutions (100%)HACCP identifies monitors and _______ specific food sanitation related,
biological, _________ or physical hazards that can effect food safety and lead to
foodborne illness. Right Ans - Controls, Chemical
The acronym HACCP stands for Hazard Analysis Control Critical Point
Right Ans - FALSE
A critical control point (CCP) is a point, step, or procedure where control can
be applied and a food-safety hazard can be prevented, eliminated, or reduced
to acceptable limits. Right Ans - True
If chicken is undercooked, this is a ____________. Right Ans - Hazard
The criteria that must be met for each preventive measure associated with a
CCP is a Right Ans - Critical Limit
Receiving and storing, the cooking process, hot/cold holding and serving are
examples of_______. Right Ans - Critical control points
Which of the following is not a potentially hazardous food: Right Ans -
Whole-wheat bread
While monitoring the hot -holding of macaroni and cheese in the galley, you
note that the temperature is lower than the minimum temperature listed
under criteria for control in the HACCP plan. You should: Right Ans -
Immediately take the corrective action specified in the HACCP plan at the hot-
holding step
The HACCP system: Right Ans - Is a preventive approach to making sure
foods are safe to eat
First step in HACCP Right Ans - Conduct hazard analysis and identify
preventive measures.
Second step in HACCP Right Ans - Determine Critical Control Points
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