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