Level 3 Food Safety Certificate Food Safety Management (HACCP) Questions and Answers

Question 1

According to UK law, which of the following provides the legal foundation for implementing a food safety management system based on HACCP principles?

Accepted Answer

Retained Regulation (EC) No 852/2004

Answer

The Food Safety Act 1990

Answer

The Food Information Regulations 2014

Answer

The Health and Safety at Work etc. Act 1974

Question 2

A chef in a UK restaurant is preparing a chicken curry. The cooking step has been identified as a Critical Control Point (CCP) to eliminate Salmonella. Which of the following is the most appropriate critical limit for this CCP?

Accepted Answer

Achieving a core temperature of 75°C for 30 seconds.

Answer

Ensuring the kitchen is clean and tidy before starting.

Answer

Visually checking the chicken is no longer pink.

Answer

Cooking the curry until it is bubbling.

Question 3

Which of the following activities is part of the HACCP principle of 'Establish verification procedures'?

Accepted Answer

Calibrating a probe thermometer to ensure it gives accurate readings.

Answer

Discarding a batch of food that has not met its critical limit.

Answer

Recording the temperature of a refrigerator on a daily log sheet.

Answer

Identifying that raw meat preparation is a significant hazard.

Question 4

A food business in the UK has established excellent prerequisite programmes (PRPs), such as pest control, staff training, and cleaning schedules. What is the primary role of these PRPs in relation to the HACCP system?

Accepted Answer

To provide the foundational environment for food safety, controlling general hazards.

Answer

To replace the need for identifying any Critical Control Points (CCPs).

Answer

They are the final step in the HACCP plan, completed after all principles.

Answer

To act as the sole documentation required by an Environmental Health Officer.

Question 5

During a HACCP team meeting for a sandwich manufacturing business, a monitoring check reveals that a refrigerator holding high-risk fillings has been at 10°C for four hours, exceeding the critical limit of 5°C. What is the immediate action required under the HACCP system?

Accepted Answer

Implement the pre-determined corrective actions for this CCP.

Answer

Recalibrate the refrigerator's thermostat immediately.

Answer

Establish a new CCP for sandwich fillings.

Answer

Review the entire HACCP plan at the next scheduled meeting.

Question 6

Which of the following is the best example of the first principle of HACCP, 'Conduct a hazard analysis'?

Accepted Answer

Creating a flow diagram of the entire process and identifying potential microbiological, chemical, and physical hazards at each step.

Answer

Setting the cooking temperature for a beef burger to 75°C.

Answer

Observing a chef checking the fridge temperature and signing a form.

Answer

Auditing all HACCP records from the previous six months to check for completeness.