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