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MY FOOD SAFETY QUIZ!

TEST YOUR HACCP KNOWLEDGE

 
QUIZ START

Results

#1. Which of these processes in a food business is normally regarded as a CCP?

Metal detection is normally the last process to eliminate the hazard, the others are not food safety or are PRPs!

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#2. Which of the following must be included in a process flow diagram?

Waste flow must be included in a HACCP process flow diagram.

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#3. What process is DESIGNED to control a microbiological hazard?

Blast chilling is specifically designed to control Vegetative and spore forming bacteria such as Bacillus cereus

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#4. A critical limit, as much as possible should contain . .

A numeric value must be used to ensure there is no room for ambiguity!

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#5. Which of the following is used as a means of validating a CCP?

CCP validation often is carried out by physical trials.

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#6. HACCP is the study of . . .

Whilst other elements can be added to a HACCP plan, HACCP is primarily the study of food safety.

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#7. Which of the following should be considered as a physical hazard?

Glass and plastic are examples of physical hazards or foreign body control.

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#8. A CCP can be best described as . . .

CCPs are normally the last step in a process that will successfully reduce or eliminate the hazard.

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#9. Which of the following is not required in a HACCP team?

A HACCP team must include a food safety member and Operations member and must be multi-disciplined.

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#10. Which of the following is NOT a method of verification of a HACCP plan?

Equipment calibration is a key PRP, not verification of a HACCP plan.

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