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 A small piece of flexible plastic packaging The growth of mould on cheese A piece of metal in cheese Something with the potential to cause harm 2 / 15 Who should decide which step in a process is critical control points? HACCP team HACCP team leader A regular customer External HACCP Auditor 3 / 15 Which is not a form of verification for a HACCP plan? Point system for cleaning defects Make sure employees wear clean uniforms Checking critical control point records Checking equipment temperatures 4 / 15 Which of these is a good example of target and critical limit? 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 At the step of cooking target level is 78 °C for 2 minutes and critical limit is 75 °C 30 seconds The critical temperature for deliveries of cooked meat is 5 °C and the target level 8°C. 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 5 / 15 Which of the following is a common prerequisite Terms of reference Temperature monitoring Control charts Cleaning and disinfection 6 / 15 Prerequisite programs are The inspection reports of the local regulatory agency Cooking food to its proper temperature 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 is responsible How it should be carried out Who can authorise the restart of production How often it should be done 8 / 15 ‘Rejecting delivery of cracked eggs’, is an example of what? Control measure Critical limit Hazard Corrective Action 9 / 15 Control measures at critical control points must Reduce hazards to acceptable levels Reduce the risk of food spoilage Reduce the need for monitoring Eliminate all food safety hazards 10 / 15 What action should be taken if a critical limit is breached? Corrective action Checking Controlling Monitoring 11 / 15 How many Codex HACCP principles are there? 7 10 12 5 12 / 15 A CCP is... A step where control can be applied A step where control can be essential Always the last step in every process A step where a hazard cannot be controlled 13 / 15 A HACCP system could help demonstrate that a company. Employs qualified staff in managerial positions Meets all relevant food labelling legislation Supplies the best quality food to its customers Takes precautions to prevent contamination 14 / 15 HACCP is designed to Making food destroy Protect the consumer from unsafe food Protect the customer from under weight food Produce unsafe food 15 / 15 Which of these best describes a control measure? Identifying problems before they occur Checking hazards do not get into food Recording the temperature of food Preventing or reducing hazards Your score is The average score is 64% 0% Restart quiz Exit
