Online AssessmentHome » HACCP L1 & L2 TEST HACCP L1 & L2 TEST HACCP (Hazard Analysis Critical Control Point) is a food safety management system that will help you ensure that the food sold by your business is safe to be eaten by your consumers. It is a systematic and preventive approach to food safety. Assessment Registration form NameEmailPhone Number 1 / 15 Which of the following is one of the seven principles of HACCP? HACCP can be applied to catering or manufacturing Establish Documentation and record keeping Customers’ specifications and requirements Demonstrate the use of technology 2 / 15 Who should decide which step in a process is critical control points? HACCP team leader HACCP team A regular customer Management 3 / 15 The purpose of a flow diagram is to Show how the HACCP team is organized Help those involved to better understand the process Understand the number of employs Demonstrate customers specifications 4 / 15 Which of the following is a common prerequisite? Organoleptic checks Critical control point Preventive maintenance Temperature Monitoring 5 / 15 What are the observations at critical control points called? Monitoring Food Safety Auditing Hazards Risks 6 / 15 Which of these is a monitoring action? Visual inspections Correcting Problems Following control procedure Microbiological Analysis 7 / 15 Ensuring effective HACCP documentation is kept will help to Less number of monitoring High production Demonstrate legal compliance Time consuming production 8 / 15 Which of the following would not be part of the HACCP plan Critical control point Hazard analysis Verification Name and addresses of equipment and manufacturers 9 / 15 A control value that specifies maximum or minimum required level is a Target value Critical limit Specification value Control limit 10 / 15 What is the freezer temperature? 8°C -10°C -18°C 5°C 11 / 15 What is the benefit of having a HACCP system? Quality food Cheaper food Cost high food Safer Food 12 / 15 What action should be taken if s critical limit is breached? Corrective action Controlling Verification Monitoring 13 / 15 How many principles are there in HACCP? 5 7 9 12 14 / 15 What is HACCP? Food Safety Management System An Astronaut’s Safety Programme An Auditing system Food Safety Verification System 15 / 15 Which one of the following is a Chemical Hazard? Virus Toxin Bacteria Pesticide Your score is The average score is 60% 0% Restart quiz Exit
