HACCP TEST

Third step in HACCP

Establish critical limits for each critical control point

Fourth step in HACCP

Establish monitoring procedures for each critical control point

The acronym HACCP stands for Hazard Analysis Control Critical Point

FALSE

If chicken is undercooked, this is a ____________.

Hazard

A critical control point (CCP) is a point, step, or procedure where control can be applied and a food-safety hazard can be prevented, eliminated, or reduced to acceptable limits.

True

First step in HACCP

Conduct hazard analysis and identify preventive measures.

HACCP identifies monitors and _______ specific food sanitation related, biological, _________ or physical hazards that can effect food safety and lead to foodborne illness.

Controls, Chemical

The criteria that must be met for each preventive measure associated with a CCP is a

Critical Limit

Receiving and storing, the cooking process, hot/cold holding and serving are examples of_______.

Critical control points

Second step in HACCP

Determine Critical Control Points

Fifth step In HACCP

Identify corrective actions when critical limit has been exceeded

While monitoring the hot -holding of macaroni and cheese in the galley, you note that the temperature is lower than the minimum temperature listed under criteria for control in the HACCP plan. You should:

Immediately take the corrective action specified in the HACCP plan at the hot-holding step

The HACCP system:

Is a preventive approach to making sure foods are safe to eat

Seventh step in HACCP

Verify the HACCP system works

Which of the following is not a potentially hazardous food:

Whole-wheat bread

Sixth step in HACCP

establish procedures for record keeping and documentation