Online AssessmentHome » HACCP L3 & L4 TEST HACCP L3 & L4 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 The definition of a hazard is The growth of mould on cheese A small piece of flexible plastic packaging Something with the potential to cause harm A piece of metal in cheese 2 / 15 Who should decide which step in a process is critical control points? A regular customer External HACCP Auditor HACCP team HACCP team leader 3 / 15 Which is not a form of verification for a HACCP plan? Make sure employees wear clean uniforms Checking critical control point records Point system for cleaning defects Checking equipment temperatures 4 / 15 Which of these is a good example of target and critical limit? The critical temperature for deliveries of cooked meat is 5 °C and the target level 8°C. At the step of cooking target level is 78 °C for 2 minutes and critical limit is 75 °C 30 seconds At the step of cooling target level is to achieve 10°C within 70 minutes and critical limit is to achieve 10°C within 90 minutes At the step of preparation, the critical limit is for food to bat at ambient temperatures for no more than 1 hour and the target is for no more than 120minutes 5 / 15 Which of the following is a common prerequisite Temperature monitoring Terms of reference Control charts Cleaning and disinfection 6 / 15 Prerequisite programs are Cooking food to its proper temperature The inspection reports of the local regulatory agency Basic operational and foundational requirements that are needed for an effective food service HACCP plan Documents of uncertain things 7 / 15 Monitoring systems should specify all of the following EXCEPT for Who can authorise the restart of production Who is responsible How it should be carried out How often it should be done 8 / 15 ‘Rejecting delivery of cracked eggs’, is an example of what? Corrective Action Control measure Critical limit Hazard 9 / 15 Control measures at critical control points must Reduce the risk of food spoilage Reduce the need for monitoring Reduce hazards to acceptable levels Eliminate all food safety hazards 10 / 15 What action should be taken if a critical limit is breached? Corrective action Monitoring Checking Controlling 11 / 15 How many Codex HACCP principles are there? 5 7 10 12 12 / 15 A CCP is... A step where a hazard cannot be controlled A step where control can be applied Always the last step in every process A step where control can be essential 13 / 15 A HACCP system could help demonstrate that a company. Meets all relevant food labelling legislation Supplies the best quality food to its customers Employs qualified staff in managerial positions Takes precautions to prevent contamination 14 / 15 HACCP is designed to Making food destroy Produce unsafe food Protect the consumer from unsafe food Protect the customer from under weight food 15 / 15 Which of these best describes a control measure? Recording the temperature of food Identifying problems before they occur Checking hazards do not get into food Preventing or reducing hazards Your score is The average score is 63% 0% Restart quiz Exit
