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HACCP Quiz: Questions And Answers (100% Accurate)
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HACCP Quiz: Questions And Answers (100% Accurate)
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HACCP Quiz: Questions And Answers (100% Accurate)What are food safety prerequisite programs? Right Ans - define the
practices that the foodservice operation should be following regardless of the
type of food item passing through
What is HACCP? Right Ans - Systematic approach to preventing foodborne
illness during all phases of food production and preparation
What is a Critical Control Point (CCP?) Right Ans - Point in HACCP process
to be controlled to ensure food safety
What is included in evaluate portion of HACCP? Right Ans - Assess the
hazards; identify the critical points
What is included in the control portion of HACCP? Right Ans - Establish
limits at each critical control point; monitor critical points; take corrective
action
What is included in verify its effectiveness of HACCP? Right Ans -
Documentation; verification
What are some common food processes? Right Ans - Prepping and serving
without cooking; prepping and cooking for same-day service; prepping,
cooking, holding, cooling, reheating, and serving
What should you look for when looking at how foods are processed? Right
Ans - 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? Right Ans - Identify the hazards
- biological, chemical, physical; assess the risk for these hazards; develop
preventative measures to keep hazards under control
What is a CCP? Right Ans - 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? Right Ans - Chilling; specific sanitation
procedures; product formulation control - manufacturers; prevention of
cross-contamination; employee and environmental hygiene
What are some CCPs to be considered? Right Ans - 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
How can we lessen the dangers of vulnerable foods? Right Ans - Use
approved reputable dealers; written specifications; certain foods treated with
special care
What are some vulnerable foods? Right Ans - 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? Right Ans - Transfer of bacteria or other
microorganisms from one food to another
What needs to be considered at the preparation CCP? Right Ans - Thawing
and cross-contamination
What must be considered under sanitation? Right Ans - 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? Right Ans - sink divided into 3 sections,
first for soaking and washing; second for rinsing; third for sanitizing; air-dry
afterwards
What are the areas of the sanitation CCP? Right Ans - Drying - air or heat;
scheduling - cleaning and maintenance; equipment - National Sanitation
Foundation; facilities - designed and maintained; pest control - systematic and
ongoing
How often must ice machines be cleaned? Right Ans - At least once a month
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