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? HACCP team Management HACCP team leader A regular customer 3 / 15 The purpose of a flow diagram is to Demonstrate customers specifications Understand the number of employs Show how the HACCP team is organized Help those involved to better understand the process 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? Risks Food Safety Auditing Monitoring Hazards 6 / 15 Which of these is a monitoring action? Correcting Problems Visual inspections 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 Name and addresses of equipment and manufacturers Verification 9 / 15 A control value that specifies maximum or minimum required level is a Specification value Target value Control limit Critical limit 10 / 15 What is the freezer temperature? 5°C 8°C -18°C -10°C 11 / 15 What is the benefit of having a HACCP system? Safer Food Cheaper food Quality food Cost high 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? 9 7 12 5 14 / 15 What is HACCP? Food Safety Management System Food Safety Verification System An Auditing system An Astronaut’s Safety Programme 15 / 15 Which one of the following is a Chemical Hazard? Bacteria Pesticide Virus Toxin Your score is The average score is 60% 0% Restart quiz Exit
