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