HACCP 2 Questions With Solutions
Food Safety prevention of the accidental contamination of food.
Food Security ability to ensure a 2-year food supply for a particular country.
Which scenarios could affect the safety of the food in your facility?
a. Leaving the back door open
b. Allowing a service person to roam freely in the facility
c. Not reporting suspicious activity
d. All of the above d
Food defense is__________________________.
a. Preventing accidental contamination of food
b. Preventing intentional contamination to food
c. Having a 2 year supply of food
d. Having a strong military b
Food security is__________________________.
, HACCP 2 Questions With Solutions
a. Preventing accidental contamination of food
b. Preventing intentional contamination to food
c. Having a 2 year supply of food
d. Having a strong military c
When a vendor arrives, you should always_______.
a. Tell him to put the supplies in the storage area
b. Check his identification
c. Stay with him while he is in the facility
d. Both b and c d
Food Defense SOPs do not include____________.
a. Facility awareness
b. Employee health awareness
c. Vendor awareness
d. Customer awareness b
A HACCP plan must identify potential hazards in the flow of food.
, HACCP 2 Questions With Solutions
___Myth ___Fact Fact
HACCP was developed for the U.S. space program.
___Myth ___Fact Fact
Hazard analysis looks for potential hazards that will occur in a food service or retail
establishment.
___Myth ___Fact Fact
Every recipe or food in the operation must have a specific HACCP Plan.
___Myth ___Fact Myth
Some points in the flow of food are more critical than others, they are called Critical Control
Points (CCP).
___Myth ___Fact Fact
HACCP philosophy simply states that biological, chemical, or physical hazards, at certain
points in the flow of food, can be
Food Safety prevention of the accidental contamination of food.
Food Security ability to ensure a 2-year food supply for a particular country.
Which scenarios could affect the safety of the food in your facility?
a. Leaving the back door open
b. Allowing a service person to roam freely in the facility
c. Not reporting suspicious activity
d. All of the above d
Food defense is__________________________.
a. Preventing accidental contamination of food
b. Preventing intentional contamination to food
c. Having a 2 year supply of food
d. Having a strong military b
Food security is__________________________.
, HACCP 2 Questions With Solutions
a. Preventing accidental contamination of food
b. Preventing intentional contamination to food
c. Having a 2 year supply of food
d. Having a strong military c
When a vendor arrives, you should always_______.
a. Tell him to put the supplies in the storage area
b. Check his identification
c. Stay with him while he is in the facility
d. Both b and c d
Food Defense SOPs do not include____________.
a. Facility awareness
b. Employee health awareness
c. Vendor awareness
d. Customer awareness b
A HACCP plan must identify potential hazards in the flow of food.
, HACCP 2 Questions With Solutions
___Myth ___Fact Fact
HACCP was developed for the U.S. space program.
___Myth ___Fact Fact
Hazard analysis looks for potential hazards that will occur in a food service or retail
establishment.
___Myth ___Fact Fact
Every recipe or food in the operation must have a specific HACCP Plan.
___Myth ___Fact Myth
Some points in the flow of food are more critical than others, they are called Critical Control
Points (CCP).
___Myth ___Fact Fact
HACCP philosophy simply states that biological, chemical, or physical hazards, at certain
points in the flow of food, can be
