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 piece of metal in cheese A small piece of flexible plastic packaging Something with the potential to cause harm The growth of mould on cheese 2 / 15 Who should decide which step in a process is critical control points? HACCP team leader A regular customer HACCP team External HACCP Auditor 3 / 15 Which is not a form of verification for a HACCP plan? Checking critical control point records Point system for cleaning defects Make sure employees wear clean uniforms Checking equipment temperatures 4 / 15 Which of these is a good example of target and critical limit? 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 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 5 / 15 Which of the following is a common prerequisite Control charts Terms of reference Temperature monitoring Cleaning and disinfection 6 / 15 Prerequisite programs are Cooking food to its proper temperature Documents of uncertain things The inspection reports of the local regulatory agency Basic operational and foundational requirements that are needed for an effective food service HACCP plan 7 / 15 Monitoring systems should specify all of the following EXCEPT for Who can authorise the restart of production How often it should be done Who is responsible How it should be carried out 8 / 15 ‘Rejecting delivery of cracked eggs’, is an example of what? Control measure Hazard Critical limit Corrective Action 9 / 15 Control measures at critical control points must Reduce the risk of food spoilage Eliminate all food safety hazards Reduce the need for monitoring Reduce hazards to acceptable levels 10 / 15 What action should be taken if a critical limit is breached? Monitoring Checking Controlling Corrective action 11 / 15 How many Codex HACCP principles are there? 5 12 7 10 12 / 15 A CCP is... A step where control can be essential A step where control can be applied A step where a hazard cannot be controlled Always the last step in every process 13 / 15 A HACCP system could help demonstrate that a company. Meets all relevant food labelling legislation Employs qualified staff in managerial positions Takes precautions to prevent contamination Supplies the best quality food to its customers 14 / 15 HACCP is designed to Protect the consumer from unsafe food Produce unsafe food Making food destroy Protect the customer from under weight food 15 / 15 Which of these best describes a control measure? Identifying problems before they occur Preventing or reducing hazards Checking hazards do not get into food Recording the temperature of food Your score is The average score is 63% 0% Restart quiz Exit
