HACCP Chapter 10 Quiz

2.

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

Identifying corrective actions
Establishing critical limits
Assessing hazards
Revising recipes

Correct Answer

A. 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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2

3.

A CCP is a step where

Food should be discarded
A hazard can be controlled
A less expensive ingredient can be substituted
A supervisor should take over

Correct Answer

A. 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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2

4.

Which statement best describes a CCP?

The point at which food arrives at the door of your establishment
The temperature to which food should be reheated
The last step at which you can prevent, eliminate, or reduce the risk of food hazards
The point at which you decide whether food should be served to the customer

Correct Answer

A. 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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4

5.

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

Verification
Monitoring
Record Keeping
Hazard Analysis

Correct Answer

A. 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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2

6.

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

Continuing to cook a hamburger that has not reached an internal temperature of 155F (68C) for fifteen sections
Throwing out potato salad that has remained at room temperature for longer than 4 hours
Covering a cut with a bandage and finger cot
Rejecting a delivery of fish received at an internal temperature of 60F (16C)

Correct Answer

A. 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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3

7.

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?

Verifying that the system works
Establishing monitoring procedures
Establishing critical limits
Detrmining critical control points

Correct Answer

A. 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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2

8.

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

Final cooking temperatures
Employee food safety training
Recipes or formulas
Material Safety Data Sheets (MSDS)

Correct Answer

A. 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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5

9.

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/?

Indentifying corrective actions
Establishing critical limits
Determining critical control points
Establishing monitoring procedures

Correct Answer

A. 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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10.

Which of the following is NOT a principle of HACCP?

Hazard analysis
Identifying critical control points
Establishing critical limits
Cost-benefit analysis

Correct Answer

A. Cost-benefit analysis

Explanation

HACCP (Hazard Analysis and Critical Control Point) is a systematic approach to food safety that focuses on preventing hazards rather than reacting to them. While cost is a factor in any business, the primary principles of HACCP revolve around identifying potential hazards, establishing critical control points to mitigate those hazards, setting critical limits, and monitoring, correcting, and verifying the system. Cost-benefit analysis, while important for business decisions, is not a core principle of the HACCP framework.

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3

11.

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?

Establishing critical limits
Conducting a hazard analysis
Establishing procedures for record keeping and documentation
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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3

12.

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

Indentifying potential food hazards
Determining where hazards occur in the flow of food
Listing the corrective actions
Grouping food items by how they are processed in an establishment

Correct Answer

A. 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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HACCP Chapter 10 Quiz

HAACP focuses on

Quiz Preview

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

A CCP is a step where

Which statement best describes a CCP?

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

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

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?

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

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/?

Which of the following is NOT a principle of HACCP?

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?

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