HACCP Chapter 10 Quiz

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HACCP Chapter 10 Quiz - Quiz

It is important to know what we put in our mouths. Hazard analysis and critical control points is a systematic preventive approach to food safety from any hazards in the production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level. Take up the quiz below to see how much you know about food safety in less than thirty minutes.


Questions and Answers
  • 1. 

    Which of the following would not be an example of a corrective action?

    • A.

      Continuing to cook a hamburger that has not reached an internal temperature of 155F (68C) for fifteen sections

    • B.

      Throwing out potato salad that has remained at room temperature for longer than 4 hours

    • C.

      Covering a cut with a bandage and finger cot

    • D.

      Rejecting a delivery of fish received at an internal temperature of 60F (16C)

    Correct Answer
    C. Covering a cut with a bandage and finger cot
    Explanation
    Covering a cut with a bandage and finger cot is not an example of a corrective action because it is a preventive measure rather than a response to an existing problem or deviation from a standard. Corrective actions are taken to address non-conformities, errors, or issues that have already occurred, while covering a cut is a precautionary step to prevent infection and promote healing. The other options mentioned in the question involve actions taken to correct or address specific problems or deviations, such as cooking a hamburger to the required temperature, discarding food that has been left out too long, or rejecting a delivery of fish that is not at the appropriate temperature.

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  • 2. 

    Which of the following is not necessary to include in a HAACP plan?

    • A.

      Final cooking temperatures

    • B.

      Employee food safety training

    • C.

      Recipes or formulas

    • D.

      Material Safety Data Sheets (MSDS)

    Correct Answer
    D. Material Safety Data Sheets (MSDS)
    Explanation
    Material Safety Data Sheets (MSDS) are not necessary to include in a HACCP plan. HACCP (Hazard Analysis and Critical Control Points) is a systematic approach to food safety that identifies and prevents hazards in the food production process. While MSDS provide information about the potential hazards of chemicals and substances used in the workplace, they are not directly related to the food safety aspect of the HACCP plan. Therefore, including MSDS in a HACCP plan is not necessary.

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  • 3. 

    Which of the following is not an example of a critical limit?

    • A.

      Cook chicken breasts to an internal temperature of 165F (74C) for 15 seconds

    • B.

      Store uncooked chicken breasts at 41F (5C)

    • C.

      Discard cooked chicken breasts if they remain between 41F and 135F (5C - 135C) for more than four hours

    • D.

      Hold chicken hot for service at 135F (57C)

    Correct Answer
    B. Store uncooked chicken breasts at 41F (5C)
    Explanation
    The correct answer is "Store uncooked chicken breasts at 41F (5C)". This is not an example of a critical limit because it is a recommended storage temperature for uncooked chicken, rather than a specific requirement that must be met to ensure food safety. Critical limits are specific thresholds that must be reached or maintained to prevent the growth of harmful bacteria or other food safety hazards. In this case, the other options provide specific temperature and time requirements for cooking, holding, and discarding chicken to ensure it is safe to consume.

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  • 4. 

    Which of the following is not one of the seven HACCP principles?

    • A.

      Identifying corrective actions

    • B.

      Establishing critical limits

    • C.

      Assessing hazards

    • D.

      Revising recipes

    Correct Answer
    D. Revising recipes
    Explanation
    The correct answer is "Revising recipes." The seven HACCP principles are a systematic approach to food safety that includes assessing hazards, identifying critical control points, establishing critical limits, monitoring procedures, taking corrective actions, verifying procedures, and keeping records. Revising recipes is not one of the principles as it does not directly relate to the identification and control of food safety hazards.

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  • 5. 

    Checking the internal temp. of a pork roast may be an example of which HACCP principle?

    • A.

      Verification

    • B.

      Monitoring

    • C.

      Record Keeping

    • D.

      Hazard Analysis

    Correct Answer
    B. Monitoring
    Explanation
    Monitoring is the correct answer because checking the internal temperature of a pork roast is a continuous process of observing and measuring to ensure that critical control points are being met. Monitoring involves regularly checking and recording data to ensure that the food is being handled safely and according to established procedures. By monitoring the internal temperature of the pork roast, one can ensure that it reaches the appropriate temperature to kill any harmful bacteria and prevent foodborne illnesses.

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  • 6. 

    Which of the following would not be a part of a hazard analysis in the HAACP system?

    • A.

      Indentifying potential food hazards

    • B.

      Determining where hazards occur in the flow of food

    • C.

      Listing the corrective actions

    • D.

      Grouping food items by how they are processed in an establishment

    Correct Answer
    C. Listing the corrective actions
    Explanation
    In a hazard analysis in the HAACP system, the focus is on identifying potential food hazards and determining where these hazards occur in the flow of food. This helps in understanding the risks associated with each step of the food handling process. Grouping food items by how they are processed in an establishment is also an important part of the analysis, as it helps in identifying common hazards and implementing appropriate control measures. However, listing the corrective actions is not a part of the hazard analysis itself. Corrective actions are determined based on the identified hazards and are implemented as a response to any issues or deviations that occur during the food handling process.

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  • 7. 

    A CCP is a step where 

    • A.

      Food should be discarded

    • B.

      A hazard can be controlled

    • C.

      A less expensive ingredient can be substituted

    • D.

      A supervisor should take over

    Correct Answer
    B. A hazard can be controlled
    Explanation
    A CCP (Critical Control Point) refers to a step in the food production process where a hazard can be controlled. This means that at this specific point, measures are implemented to prevent, eliminate, or reduce the risk of a potential hazard that could affect the safety or quality of the food. It is crucial to identify and control hazards at CCPs to ensure the production of safe and high-quality food products.

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  • 8. 

    Which statement best describes a CCP?

    • A.

      The point at which food arrives at the door of your establishment

    • B.

      The temperature to which food should be reheated

    • C.

      The last step at which you can prevent, eliminate, or reduce the risk of food hazards

    • D.

      The point at which you decide whether food should be served to the customer

    Correct Answer
    C. The last step at which you can prevent, eliminate, or reduce the risk of food hazards
    Explanation
    A CCP (Critical Control Point) is the last step at which you can prevent, eliminate, or reduce the risk of food hazards. This means that it is the final point in the food production process where specific measures can be taken to ensure that the food is safe for consumption. It is a crucial stage where potential hazards can be identified and controlled, minimizing the risk of foodborne illnesses. This statement accurately describes the role and significance of a CCP in food safety management.

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  • 9. 

    HAACP focuses on

    • A.

      Identifying and preventing, eliminating, or reducing hazards throughout the flow of food.

    • B.

      Verifying that food is fresh when it is delivered

    • C.

      Protecting meat from spoilage

    • D.

      Producing food in large quantities

    Correct Answer
    A. Identifying and preventing, eliminating, or reducing hazards throughout the flow of food.
    Explanation
    HAACP focuses on identifying and preventing, eliminating, or reducing hazards throughout the flow of food. This means that HAACP is concerned with ensuring the safety of food by identifying any potential hazards that could contaminate it and taking measures to prevent or eliminate those hazards. This includes implementing proper handling, storage, and processing procedures to minimize the risk of foodborne illnesses. HAACP does not specifically address verifying the freshness of delivered food, protecting meat from spoilage, or producing food in large quantities.

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  • 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.

      Indentifying corrective actions

    • B.

      Establishing critical limits

    • C.

      Determining critical control points

    • D.

      Establishing monitoring procedures

    Correct Answer
    C. Determining critical control points
    Explanation
    After identifying the potential hazards and determining where food safety hazards are likely to be, the next step is to determine the critical control points. Critical control points are specific points in the flow of food where control measures can be applied to prevent, eliminate, or reduce a food safety hazard to an acceptable level. By determining the critical control points, an establishment can focus on implementing control measures at these specific points to ensure food safety.

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  • 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.

      Verifying that the system works

    • B.

      Establishing monitoring procedures

    • C.

      Establishing critical limits

    • D.

      Detrmining critical control points

    Correct Answer
    B. Establishing monitoring procedures
    Explanation
    After establishing minimum and maximum limits in the HAACP plan, the next step is to establish monitoring procedures. Monitoring procedures are necessary to ensure that the established limits are being consistently met and that the plan is effectively preventing, eliminating, or reducing hazards to an acceptable level. These procedures involve regularly checking and recording data to assess whether the critical limits are being met and to identify any deviations or potential issues. By establishing monitoring procedures, the effectiveness of the HAACP plan can be assessed and any necessary adjustments or corrective actions can be taken.

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  • 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.

      Establishing critical limits

    • B.

      Conducting a hazard analysis

    • C.

      Establishing procedures for record keeping and documentation

    • D.

      Indentifying corrective actions

    Correct Answer
    A. Establishing critical limits
    Explanation
    After identifying the points in the flow of food that are essential to eliminate, reduce, or prevent a food safety hazard, the next step is to establish critical limits. Critical limits are the maximum or minimum values that must be met in order to control the identified hazards. These limits help to ensure that the food is safe for consumption. By establishing critical limits, the establishment can set specific parameters that must be met at each critical control point in the flow of food to maintain food safety.

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