Question 1: Which of the following is not a corrective action example?

• Rejecting a delivery of fish received at an internal temperature of 60F (16C)
• Covering a cut with a bandage and finger cot (Correct answer)
• Throwing out potato salad that has remained at room temperature for longer than 4 hours
• Continuing to cook a hamburger that has not reached an internal temperature of 155F (68C) for fifteen sections

Correct answer: Covering a cut with a bandage and finger cot

Explanation: <br> Covering a cut with a bandage and finger cot is not an example of a corrective action in the context of the HACCP (Hazard Analysis and Critical Control Points) system.

Question 2: Which of the following does a HAACP plan not need to include?

• Employee food safety training
• Material Safety Data Sheets (MSDS) (Correct answer)
• Recipes or formulas
• Final cooking temperatures

Correct answer: Material Safety Data Sheets (MSDS)

Explanation: <br> Material Safety Data Sheets (MSDS) are not necessary to include in a HACCP (Hazard Analysis and Critical Control Points) plan.

Question 3: Which of the following is not a critical limit example?

• Hold chicken hot for service at 135F (57C)
• Cook chicken breasts to an internal temperature of 165F (74C) for 15 seconds
• Store uncooked chicken breasts at 41F (5C) (Correct answer)
• Discard cooked chicken breasts if they remain between 41F and 135F (5C - 135C) for more than four hours

Correct answer: Store uncooked chicken breasts at 41F (5C)

Explanation: <br> "Store uncooked chicken breasts at 41F (5C)" is not an example of a critical limit in the context of a HACCP (Hazard Analysis and Critical Control Points) plan.

Question 4: One of the seven HACCP principles is which of the following?

• Assessing hazards
• Identifying corrective actions

Both assessing hazards (conducting a hazard analysis) and identifying corrective actions are among the seven HACCP principles, which together cover hazard analysis, critical control points, critical limits, monitoring, corrective actions, verification, and record-keeping. The correct answer is the one that recognizes these listed items as genuine HACCP principles.

Question 5: Which HACCP principle might be demonstrated by checking the internal temperature of a pork roast?

• Hazard Analysis
• Verification
• Record Keeping
• Monitoring (Correct answer)

Correct answer: Monitoring

Monitoring is the HACCP principle that involves the planned observations and measurements—like checking a pork roast's internal temperature—used to confirm a critical control point is within its critical limit. Hazard Analysis identifies risks before the plan is built, Verification confirms the whole system works as intended, and Record Keeping documents results; none of those describe the act of taking the measurement itself.

Question 6: In the HAACP system, which of the following would not be included in a hazard analysis?

• Determining where hazards occur in the flow of food
• Indentifying potential food hazards
• Grouping food items by how they are processed in an establishment
• Listing the corrective actions (Correct answer)

Correct answer: Listing the corrective actions

Explanation: <br> Listing the corrective actions would not be a part of the hazard analysis in the HACCP (Hazard Analysis and Critical Control Points) system.

Question 7: CCPs are actions where

• A supervisor should take over
• Food should be discarded
• A hazard can be controlled (Correct answer)
• A less expensive ingredient can be substituted

Correct answer: A hazard can be controlled

Explanation: <br> A CCP (Critical Control Point) is a step in a process where a hazard can be controlled, prevented, or eliminated to ensure food safety.