HACCP TEST Questions & Answers 100%accurate

The acronym HACCP stands for Hazard Analysis Control Critical Point - ANSWER FALSE HACCP identifies monitors and _______ specific food sanitation related, biological, _________ or physical hazards that can effect food safety and lead to foodborne illness. - ANSWER Controls, Chemical A critical control point (CCP) is a point, step, or procedure where control can be applied and a food-safety hazard can be prevented, eliminated, or reduced to acceptable limits. - ANSWER True If chicken is undercooked, this is a ____________. - ANSWER Hazard The criteria that must be met for each preventive measure associated with a CCP is a - ANSWER Critical Limit Receiving and storing, the cooking process, hot/cold holding and serving are examples of_______. - ANSWER Critical control points Which of the following is not a potentially hazardous food: - ANSWER Whole-wheat bread While monitoring the hot -holding of macaroni and cheese in the galley, you note that the temperature is lower than the minimum temperature listed under criteria for control in the HACCP plan. You should: - ANSWER Immediately take the corrective action specified in the HACCP plan at the hot-holding step The HACCP system: - ANSWER Is a preventive approach to making sure foods are safe to eat First step in HACCP - ANSWER Conduct hazard analysis and identify preventive measures. Second step in HACCP - ANSWER Determine Critical Control Points Third step in HACCP - ANSWER Establish critical limits for each critical control point Fourth step in HACCP - ANSWER Establish monitoring procedures for each critical control point Fifth step In HACCP - ANSWER Identify corrective actions when critical limit has been