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 A piece of metal in cheese 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 A regular customer External HACCP Auditor HACCP team leader 3 / 15 Which is not a form of verification for a HACCP plan? Make sure employees wear clean uniforms Point system for cleaning defects Checking equipment temperatures Checking critical control point records 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 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 cooking target level is 78 °C for 2 minutes and critical limit is 75 °C 30 seconds 5 / 15 Which of the following is a common prerequisite Cleaning and disinfection Terms of reference Temperature monitoring Control charts 6 / 15 Prerequisite programs are Documents of uncertain things Basic operational and foundational requirements that are needed for an effective food service HACCP plan The inspection reports of the local regulatory agency Cooking food to its proper temperature 7 / 15 Monitoring systems should specify all of the following EXCEPT for How often it should be done How it should be carried out Who can authorise the restart of production Who is responsible 8 / 15 ‘Rejecting delivery of cracked eggs’, is an example of what? Corrective Action Control measure Critical limit Hazard 9 / 15 Control measures at critical control points must Reduce hazards to acceptable levels Reduce the need for monitoring Reduce the risk of food spoilage Eliminate all food safety hazards 10 / 15 What action should be taken if a critical limit is breached? Monitoring Controlling Checking 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 applied A step where control can be essential 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. Takes precautions to prevent contamination Meets all relevant food labelling legislation Employs qualified staff in managerial positions Supplies the best quality food to its customers 14 / 15 HACCP is designed to Protect the customer from under weight food Protect the consumer from unsafe food Making food destroy Produce unsafe food 15 / 15 Which of these best describes a control measure? Checking hazards do not get into food Preventing or reducing hazards Identifying problems before they occur Recording the temperature of food Your score is The average score is 63% 0% Restart quiz Exit
