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#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!
#2. Which of the following must be included in a process flow diagram?
Waste flow must be included in a HACCP process flow diagram.
#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
#4. A critical limit, as much as possible should contain . .
A numeric value must be used to ensure there is no room for ambiguity!
#5. Which of the following is used as a means of validating a CCP?
CCP validation often is carried out by physical trials.
#6. HACCP is the study of . . .
Whilst other elements can be added to a HACCP plan, HACCP is primarily the study of food safety.
#7. Which of the following should be considered as a physical hazard?
Glass and plastic are examples of physical hazards or foreign body control.
#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.
#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.
#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.
TEST YOUR MICRO KNOWLEDGE THIS WEEK – 10 QUESTIONS ON MICROBIOLOGY.
TEST YOUR MICRO KNOWLEDGE THIS WEEK – 10 QUESTIONS ON MICROBIOLOGY.TEST YOUR MICRO KNOWLEDGE THIS WEEK – 10 QUESTIONS ON MICROBIOLOGY.