HACCP
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CHOKHI DHANI HACCP EXAM SHEET
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What is the primary goal of HACCP? - multiple-choice
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- a) To improve taste
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- b) To enhance food safety
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- c) To reduce food costs
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- d) To increase food shelf life
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Which of the following is NOT considered a Critical Control Point (CCP)? - multiple-choice
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- a) Cooking
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- b) Storing
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- c) Tasting
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- d) Chilling
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What type of hazard does HACCP aim to control? - multiple-choice
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- a) Biological
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- b) Chemical
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- c) Physical
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- d) All of the above
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When should corrective actions be taken? - multiple-choice
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- a) At the end of the day
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- b) When a CCP is out of control
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- c) Only during an audit
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- d) When a new employee starts
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What should be done if a critical limit is not met at a CCP?
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- a) Continue production
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Record the incident and take corrective action
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Ignore the issue
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Call a supervisor
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Section 2: True/False
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HACCP is only applicable to large-scale food manufacturers. True / False
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All employees involved in food production must be trained in HACCP. True / False
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The first principle of HACCP is to determine the Critical Control Points (CCPs). True / False
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Monitoring is a continuous process in HACCP. True / False
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Record-keeping is not necessary once a HACCP plan is implemented. True / False
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Imagine you are working in a kitchen where chicken is being cooked. The recipe requires the chicken to be cooked to an internal temperature of 75°C to kill harmful bacteria.
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a) What type of hazard are you controlling by cooking the chicken to this temperature?
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b) What would you do if the temperature reading shows 70°C?
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c) How would you document this incident?
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Match the HACCP Principle to its correct description:
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a) Hazard Analysis
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i) Identify CCPs in the process
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b) Determine Critical Control Points
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ii) Establish procedures to verify HACCP effectiveness
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c) Establish Critical Limits
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iii) Set maximum or minimum values at CCPs
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Monitoring
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Continuous checking of CCPs
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Verification
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Assess potential hazards in the process
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- HACCP stands for Hazard Analysis and Control Points.
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- ... is the process of ensuring that all the steps in the HACCP plan are being followed correctly.
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- ... hazards include bacteria, viruses, and parasites that can cause foodborne illnesses.
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- Documentation and ... are essential for demonstrating the effectiveness of a HACCP plan.
