HACCP 2 Questions With Solutions
Food Safety prevention of the accidental contamination of food.
Food Security 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 se...
Food Safety prevention of the accidental contamination of food.
Food Security 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 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 b
Food security is__________________________.
, HACCP 2 Questions With Solutions
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 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 d
Food Defense SOPs do not include____________.
a. Facility awareness
b. Employee health awareness
c. Vendor awareness
d. Customer awareness b
A HACCP plan must identify potential hazards in the flow of food.
, HACCP 2 Questions With Solutions
___Myth ___Fact Fact
HACCP was developed for the U.S. space program.
___Myth ___Fact Fact
Hazard analysis looks for potential hazards that will occur in a food service or retail
establishment.
___Myth ___Fact Fact
Every recipe or food in the operation must have a specific HACCP Plan.
___Myth ___Fact Myth
Some points in the flow of food are more critical than others, they are called Critical Control
Points (CCP).
___Myth ___Fact Fact
HACCP philosophy simply states that biological, chemical, or physical hazards, at certain
points in the flow of food, can be
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