Food Safety Management System (HACCP) Test - HSE Training And Certification Institute

Saturday, September 23, 2023

Welcome to your Food Safety Management System (HACCP) Test. Attempt all questions.

You have 55 minutes after which the exam will automatically submit. Pass mark is 50%.

FULL NAME (HOW IT SHOULD BE ON YOUR CERTIFICATE) WRITE IN CAPITAL LETTERS ONLY

Location

Phone

Which of these is an example of a HACCP prerequisite programme?

Washing vegetables

Approving suppliers

Buying organic food

Only using local farmers

What is the purpose of a food safety management system?

Identify, tag, and repair faulty equipment within the facility

Keep all areas of the facility clean and pest free

Identify and control possible hazards through out the flow of food

Identify, document and use the correct methods for receiving food

Monitoring systems should specify all of the following EXCEPT for...

who can authorise the restart of production

how often it should be done

how it should be carried out

who is responsible

What is the first step in creating a HACCP system?

Constructing a flow diagram

Establishing control measures

Determining Critical Control Points

Assembling the HACCP team

A HACCP system could help demonstrate that a company...

employs qualified staff in managerial positions

supplies the best quality food to its customers

meets all relevant food labelling legislation

takes precautions to prevent contamination

Which of these would be a critical limit?

Cleaning the food preparation area every day

Washing fruit before using

Cooking to a core temperature of 70° for 2 minutes

Checking eggs aren't past their best before date

A CCP is...

A step where control can be applied

Always the last step in every process

A step where a hazard cannot be controlled

A step where control is essential

What is HACCP?

An end-product testing system

An internationally recognized system for reducing the risk of safety hazards in food.

A food safety management system

A checking system for the environmental health practitioner/officer

Control measures at critical control points must...

eliminate all food safety hazards

reduce hazards to acceptable levels

reduce the risk of food spoilage

reduce the need for monitoring

10.

HACCP is designed to...

Protect the customer from under weight food

Protect the consumer from poor quality food

Protect the business from extra costs

Protect the consumer from unsafe food

11.

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 presence of salmonella in chicken

12.

How many Codex HACCP principles are there?

13.

Why do you need to create a flow diagram?

To show a step-by-step guide for each process

To show employees how things work

To help food inspectors understand your business

To identify where equipment is needed

14.

What is this an example of? ; Rejecting delivery of over temperature raw materials, informing supplier and investigating the cause

Control measure

Critical limit

Monitoring

Corrective Action

Hazard

Food Safety Management System (HACCP) Test

Saturday, September 23, 2023

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