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Chapter 10

12 Questions  I  By Mrgoodwin23
Chapter 10
Sofia Chapter 10

  
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Question Excerpt

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1.  Which of the following would not be an example of a corrective action?
A.
B.
C.
D.
2.  Which of the following is not necessary to include in a HAACP plan?
A.
B.
C.
D.
3.  Which of the following is not an example of a critical limit?
A.
B.
C.
D.
4.  Which of the following is not one of the seven HACCP principles?
A.
B.
C.
D.
5.  Checking the internal temp. of a pork roast may be an example of which HACCP principle?
A.
B.
C.
D.
6.  Which of the following would not be a part of a hazard analysis in the HAACP system?
A.
B.
C.
D.
7.  A CCP is a step where 
A.
B.
C.
D.
8.  Which statement best describes a CCP?
A.
B.
C.
D.
9.  HAACP focuses on
A.
B.
C.
D.
10.  In the process of developing a HAACP plan for your establishment, you have just identified the potential hazards in the flow of food in your establishment and determined where food safety hazards are likely to be. What is the next step/?
A.
B.
C.
D.
11.  In the process of developing a HAACP plan for you establishment, you have established minimum and maximum limits that must be met to prevent, eliminate, or reduce hazards to an acceptable level. What is the next step?
A.
B.
C.
D.
12.  In the process of developing a HAACP plan for your establishment, you have discovered the points in the flow of food that are essential to eliminate, reduce, or prevent a food safety hazard. What is the next step?
A.
B.
C.
D.
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