FREE HACCP (Hazard Analysis Critical Control Points) General Questions and Answers

Question 1

When bacteria are chilled to below 5 c, what happens?

Accepted Answer

Bacteria is dormant - grows slowly or not at all

Answer

Bacteria is active so multiplying fast

Answer

Bacteria dies

Answer

Bacteria is in a deep sleep

Question 2

Other industries outside the food industry can use HACCP.

Accepted Answer

TRUE

Answer

FALSE

Question 3

During holding, a pot of beef stew is tested for temperature. The stew is discarded in accordance with house policy because it has not reached the critical limit. Which HACCP principle is exemplified by discarding the stew?

Accepted Answer

Corrective Action

Answer

Monitoring

Answer

Verification

Answer

Hazard analysis

Question 4

Which HACCP principle includes determining how and when the critical limits are being met?

Accepted Answer

Monitoring

Answer

Establishing Critical Control Points

Answer

Record Keeping

Answer

Hazard analysis

Question 5

The first step in developing a HACCP Plan for a new restaurant is

Accepted Answer

Conduct a Hazard Analysis

Answer

Verify

Answer

Monitor

Answer

Hire a consulting company

Question 6

Which of the following must one have knowledge of before creating a HACCP plan?

Accepted Answer

Critical limit

Answer

Nutritional content

Answer

Operational control

Answer

Required shelf life

Question 7

What number of principles make up a HACCP system?

Accepted Answer

Seven

Answer

Eighteen

Answer

Four

Answer

Ten