WSQ HACCP Principles

Question 1

What does 'HACCP' stand for?

Accepted Answer

Hazard Analysis and Critical Control Points

Answer

Hygiene Assessment and Contamination Control Procedures

Answer

Health and Catering Compliance Programme

Answer

Hazardous Agent Control and Containment Protocol

Question 2

How many principles does the HACCP system consist of?

Accepted Answer

7 principles

Answer

5 principles

Answer

3 principles

Answer

10 principles

Question 3

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

Accepted Answer

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

Answer

Any step in the food preparation process regardless of safety significance

Answer

A temperature measurement point only

Answer

The final step before food is served to the customer

Question 4

What is a 'critical limit' in HACCP?

Accepted Answer

The maximum or minimum value to which a biological, chemical, or physical parameter must be controlled at a CCP to prevent, eliminate, or reduce the occurrence of a food safety hazard

Answer

The limit on the number of CCPs in a process

Answer

The maximum amount of any ingredient that may be added to a recipe

Answer

The time limit for consuming food after it has been cooked

Question 5

What does HACCP Principle 4 (monitoring) require?

Accepted Answer

Establishing planned measurements or observations to assess whether a CCP is under control within its critical limits

Answer

Identifying all potential food safety hazards in the process

Answer

Setting corrective actions for when a CCP is out of control

Answer

Recording all HACCP activities in a log

Question 6

In a HACCP system, what is a 'corrective action'?

Accepted Answer

The action to be taken when monitoring indicates a deviation from a critical limit at a CCP, to restore control and prevent unsafe food from reaching consumers

Answer

An action taken to improve the taste or presentation of food

Answer

A procedure for retraining staff after a food safety incident

Answer

A voluntary recall of food products from the market