HACCP (Hazard Analysis Critical Control Points)

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

CCPs are actions where

A supervisor should take over

Food should be discarded

A hazard can be controlled

A less expensive ingredient can be substituted

Correct! Wrong!

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

One of the seven HACCP principles is which of the following?

Assessing hazards

Identifying corrective actions

Correct! Wrong!

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)

Discard cooked chicken breasts if they remain between 41F and 135F (5C - 135C) for more than four hours

Correct! Wrong!

Explanation:
"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.

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! Wrong!

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

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

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! Wrong!

Explanation:
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.

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

Employee food safety training

Material Safety Data Sheets (MSDS)

Recipes or formulas

Final cooking temperatures

Correct! Wrong!

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

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

Hazard Analysis

Verification

Record Keeping

Monitoring

Correct! Wrong!

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

CCPs are actions where

One of the seven HACCP principles is which of the following?

Which of the following is not a critical limit example?

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

Which of the following is not a corrective action example?

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

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

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