Haccp Quiz

8 Questions  I  By Jpatterson11407

  
Changes are done, please start the quiz.


Question Excerpt

Removing question excerpt is a premium feature

Upgrade and get a lot more done!
1.  Give two examples of critical control points.  Give examples for type of products in which you may need the particular CCP.
2.  List the seven principles of HACCP.
3.  When no amount of contaminate is allowed in a particular food product, such as Listeria monocytogenes in ready-to-eat products, it is called a _________________________ policy.
4.  List three type of hazards.   Give an example of each.
5.  A ______________________________ occurs when pathogenic invsive agents like Salmonella, Listeria monocytogenes, Campylobacter and ingested live with foods, and eventually reach and colonize in the GI tract causing diarrhea, nausea, or stomach flu.
6.  HACCP stands for ______________________________________.
7.  What is HACCP designed to do?
8.  Which of the following discribes HACCP as compared to the prerequisite programs.  Check all that apply.
A.
B.
C.
D.
E.
F.
Back to top


to post comments.

Removing ad is a premium feature

Upgrade and get a lot more done!
Take Another Quiz