Level 3 Food Safety Certificate HACCP Implementation and Management

Question 1

What does 'HACCP' stand for?

Accepted Answer

Hazard Analysis and Critical Control Points

Answer

Health and Catering Control Programme

Answer

Hygiene Assurance and Contamination Control Protocol

Answer

Hazard Assessment and Compliance Control Plan

Question 2

How many principles does the Codex Alimentarius HACCP system have?

Accepted Answer

7

Answer

5

Answer

10

Answer

12

Question 3

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

Accepted Answer

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

Answer

Any point in the process where food is handled

Answer

A legal requirement to keep records

Answer

A physical location in the kitchen

Question 4

What is a 'critical limit' in HACCP?

Accepted Answer

The maximum or minimum value for a measurable parameter at a CCP that distinguishes safe from unsafe — e.g., 75°C core temperature

Answer

Any temperature guideline

Answer

The minimum number of staff required

Answer

The maximum storage time for food

Question 5

What must happen when monitoring shows a critical limit has been exceeded in HACCP?

Accepted Answer

A documented corrective action must be taken immediately, such as discarding the food or continuing cooking

Answer

Nothing, as critical limits are advisory only

Answer

An improvement notice must be issued

Answer

The business must close temporarily

Question 6

What is a 'prerequisite programme' (PRP) in the context of HACCP?

Accepted Answer

Basic hygiene and operational conditions required before HACCP is applied, such as cleaning procedures, pest control, and supplier approval

Answer

An alternative to HACCP for small businesses

Answer

A legal requirement only for large food manufacturers

Answer

A type of food safety certification