Level 2 Food Hygiene Certificate HACCP Principles & Cleaning 1

Question 1

What is the FIRST step of the HACCP process?

Accepted Answer

Identify hazards (conduct a hazard analysis)

Answer

Establish critical limits

Answer

Set up monitoring procedures

Answer

Establish corrective actions

Question 2

What is a Critical Control Point (CCP) in HACCP?

Accepted Answer

A step in the process where control can be applied to prevent or eliminate a food safety hazard

Answer

Any step where food is prepared

Answer

The final serving step in any food process

Answer

A cleaning and disinfection checkpoint

Question 3

In HACCP, what is a 'critical limit'?

Accepted Answer

The maximum or minimum value to which a hazard must be controlled at a CCP

Answer

The maximum number of CCPs permitted in a process

Answer

The time limit for completing a HACCP plan

Answer

The minimum qualifications needed to conduct HACCP

Question 4

How many principles does the Codex Alimentarius HACCP system have?

Accepted Answer

7

Answer

5

Answer

6

Answer

9

Question 5

What is the purpose of the VERIFICATION step in HACCP?

Accepted Answer

To confirm that the HACCP system is working effectively and that CCPs are under control

Answer

To set new critical limits annually

Answer

To train new staff on HACCP procedures

Answer

To document corrective actions taken

Question 6

Which of the following is the CORRECT order of the first four HACCP principles?

Accepted Answer

Hazard Analysis → Identify CCPs → Critical Limits → Monitoring

Answer

Monitor → CCP → Hazard Analysis → Critical Limits

Answer

Critical Limits → Hazard Analysis → Monitor → Identify CCPs

Answer

Identify CCPs → Hazard Analysis → Corrective Action → Critical Limits