Level 2 Food Hygiene Certificate HACCP Principles & Cleaning

Question 1

What is the FIRST step of the HACCP process?

Accepted Answer

Identify hazards (conduct a hazard analysis)

Answer

The first step of HACCP is to conduct a hazard analysis — identifying all potential biological, chemical, physical, and allergenic hazards that could occur at each stage of food production.

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

A Critical Control Point (CCP) is a step in the food process where control measures can be applied to prevent, eliminate, or reduce a food safety hazard to an acceptable level.

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

A critical limit is the maximum or minimum value (e.g., a temperature) to which a biological, chemical, or physical parameter must be controlled at a CCP to prevent, eliminate, or reduce food safety hazards.

Question 4

How many principles does the Codex Alimentarius HACCP system have?

Accepted Answer

7

Answer

The Codex Alimentarius HACCP system has 7 principles: hazard analysis, identifying CCPs, establishing critical limits, monitoring procedures, corrective actions, verification procedures, and documentation/record-keeping.

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

Verification involves activities (such as additional testing, audits, or reviewing records) that confirm the HACCP system is effective and that CCPs are under control, ensuring the system's ongoing integrity.

Level 2 Food Hygiene Practice Test

Level 2 Food Hygiene Practice Test

Level 2 Food Hygiene Certificate HACCP Principles & Cleaning