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 Demonstrate the use of technology Customers’ specifications and requirements Establish Documentation and record keeping 2 / 15 Who should decide which step in a process is critical control points? A regular customer HACCP team HACCP team leader Management 3 / 15 The purpose of a flow diagram is to Help those involved to better understand the process Demonstrate customers specifications Show how the HACCP team is organized Understand the number of employs 4 / 15 Which of the following is a common prerequisite? Organoleptic checks Preventive maintenance Temperature Monitoring Critical control point 5 / 15 What are the observations at critical control points called? Monitoring Hazards Food Safety Auditing Risks 6 / 15 Which of these is a monitoring action? Correcting Problems Visual inspections Microbiological Analysis Following control procedure 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 Name and addresses of equipment and manufacturers Hazard analysis Verification 9 / 15 A control value that specifies maximum or minimum required level is a Control limit Critical limit Specification value Target value 10 / 15 What is the freezer temperature? -18°C -10°C 5°C 8°C 11 / 15 What is the benefit of having a HACCP system? Quality food Safer Food Cheaper food Cost high food 12 / 15 What action should be taken if s critical limit is breached? Verification Controlling Monitoring Corrective action 13 / 15 How many principles are there in HACCP? 9 7 12 5 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? Pesticide Toxin Bacteria Virus Your score is The average score is 60% 0% Restart quiz Exit
