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 The growth of mould on cheese Something with the potential to cause harm 2 / 15 Who should decide which step in a process is critical control points? A regular customer HACCP team External HACCP Auditor HACCP team leader 3 / 15 Which is not a form of verification for a HACCP plan? Checking critical control point records Make sure employees wear clean uniforms Point system for cleaning defects 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 The critical temperature for deliveries of cooked meat is 5 °C and the target level 8°C. At the step of cooking target level is 78 °C for 2 minutes and critical limit is 75 °C 30 seconds 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 Cleaning and disinfection Control charts 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 it should be carried out How often it should be done Who is responsible 8 / 15 ‘Rejecting delivery of cracked eggs’, is an example of what? Hazard Critical limit Corrective Action Control measure 9 / 15 Control measures at critical control points must Eliminate all food safety hazards Reduce the risk of food spoilage Reduce hazards to acceptable levels Reduce the need for monitoring 10 / 15 What action should be taken if a critical limit is breached? Checking Controlling Corrective action Monitoring 11 / 15 How many Codex HACCP principles are there? 12 10 5 7 12 / 15 A CCP is... A step where control can be essential A step where a hazard cannot be controlled Always the last step in every process A step where control can be applied 13 / 15 A HACCP system could help demonstrate that a company. Meets all relevant food labelling legislation Takes precautions to prevent contamination 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 Making food destroy Produce unsafe food Protect the consumer from unsafe food 15 / 15 Which of these best describes a control measure? Preventing or reducing hazards Identifying problems before they occur Recording the temperature of food Checking hazards do not get into food Your score is The average score is 20% 0% Restart quiz Exit
