Quiz
HACCP Quiz
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Questions in this quiz (15)
1What does the acronym HACCP stand for?
- AHazard Analysis and Critical Control Point
- BHazard Advice and Critical Control Process
- CHazard Assessment and Critical Control Point
- DHazard Assessment and Criticising Control Point
2When was HACCP first developed?
- A1940s
- B1950s
- C1960s
- D1970s
3HACCP is a systematic approach to identifying and controlling hazards, whether they be [blank_start]microbiological[blank_end], [blank_start]chemical[blank_end] or [blank_start]physical[blank_end], that may be a danger in the food preparation process.
- Amicrobiological
- Bchemical
- Cphysical
4The fourth principle of HACCP relates to establishing critical limits in the work environment.
- ATrue
- BFalse
5Label the process flowchart.
- Aflow of food chart
- Breceiving
- Cstorage
- Dpreparation
- Ecooking
- Fholding/serving
6An extraneous object or foreign matter that may cause injury or illness is a [blank_start]physical contaminant[blank_end].
- Aphysical contaminant
- Bchemical contaminant
- Cbiological contaminant
7Label the 12 Codex steps for HACCP implementation.
- Arecord keeping
- Bverification
- Cmonitoring system
- Dcritical control points
- Eflow diagram
- Fdiagram
- Gflow diagram.
- Hproduct
- IHACCP team
8How often should you wash your hands?
- AEvery 15 minutes
- BEvery 20 minutes
- CEvery 40 minutes
- DWhen they are dirty
9If you are suffering from vomiting or diarrhoea, how long should you wait before returning to work once the symptoms have cleared?
- A2 days
- B1 day
- C1.5 days
- D3 days
10If a spill occurs in the work environment you should deal with the spill immediately.
- ATrue
- BFalse
11What should you remember to do when lifting heavy items?
- ABend your knees
- BLift the item close to your face
- CUse your leg muscles
- DKeep your back straight
- EKeep you feet close together
12When you hear the alarm the first thing you should do is [blank_start]leave the premises via the nearest exit[blank_end].
- Aleave the premises via the nearest exit
- Bcollect your personal belongings
- Cfinish serving customers, then leave
- Dfind your manager
13The area where bacteria multiply at a rapid rate is known as '[blank_start]The Danger Zone[blank_end]' and is located between [blank_start]5[blank_end]°C and [blank_start]63[blank_end]°C.
- AThe Danger Zone
- B5
- C63
14Frozen items should be left in the freezer at a temperature of over -18°C.
- ATrue
- BFalse
15I should remember to change my uniform for a clean one on a [blank_start]daily[blank_end] basis.
- Adaily
- Btwo day
- Cweekly
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- Description
- User has deleted their subject information Quiz on HACCP Quiz, created by Deleted user on 01/09/2017.
- Author
- Deleted user
- Language
- English
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- History
- Created on 1 Sep 2017 · updated on 1 Sep 2017
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