HACCP Quiz

1.

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.

Explanation
2 points

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2.

HACCP stands for ______________________________________.
3.

List the seven principles of HACCP.
4.

Which of the following discribes HACCP as compared to the prerequisite programs. Check all that apply.
- A.
  
  Covers multiple areas
- B.
  
  Food safety
- C.
  
  Covers specific areas
- D.
  
  General practices
- E.
  
  Devation may not result in serious consequences
- F.
  
  Deviation may be result in serious consequences
Correct Answer(s)
B. Food safety
C. Covers specific areas
F. Deviation may be result in serious consequences
5.

What is HACCP designed to do?
6.

List three type of hazards. Give an example of each.
7.

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.

Correct Answer(s)
food infection
8.

Give two examples of critical control points. Give examples for type of products in which you may need the particular CCP.

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