Level 2 Food Hygiene Certificate HACCP Principles

Question 1

What does HACCP stand for?

Accepted Answer

Hazard Analysis and Critical Control Points

Answer

Hazard Analysis and Cooking Control Points

Answer

Health Assessment and Contamination Control Plan

Answer

Hygiene Assurance and Certification Control Points

Question 2

How many principles does the HACCP system consist of?

Accepted Answer

7 principles

Answer

3 principles

Answer

5 principles

Answer

10 principles

Question 3

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

Accepted Answer

A step in the process where control can be applied and is essential to prevent, eliminate, or reduce a food safety hazard to an acceptable level

Answer

Any point where food is handled

Answer

The point where food is served to the customer

Answer

The location where food is stored in the kitchen

Question 4

What is a 'critical limit' in HACCP?

Accepted Answer

The maximum or minimum value to which a biological, chemical, or physical hazard must be controlled at a CCP to prevent, eliminate, or reduce it to an acceptable level

Answer

The maximum number of customers a restaurant can serve

Answer

The maximum amount of food that can be stored in a fridge

Answer

The minimum number of staff required in a kitchen

Question 5

What is Safer Food, Better Business (SFBB)?

Accepted Answer

A practical food safety management system developed by the FSA, based on HACCP principles, designed for small food businesses

Answer

A new food safety law introduced in 2020

Answer

A marketing campaign for organic food

Answer

An advanced food safety course for large manufacturers

Question 6

What type of hazards does a HACCP hazard analysis consider?

Accepted Answer

Biological, chemical, and physical hazards at each step of the food production process

Answer

Only bacterial hazards

Answer

Only hazards related to cooking temperatures

Answer

Only hazards that have caused previous food poisoning incidents