Food Protection Course - Lesson 13 Quiz
UPDATED ACTUAL Exam Questions and
CORRECT Answers
Which of the following are the seven principles of HACCP? - CORRECT ANSWER - 1.
Assess the hazards
2. Identify the critical control points
3. Set standards and criteria
4. Take corrective actions
5. Verify the system is working
6. Monitor
7. Record-keeping
HAACP is an acronym that stands for - CORRECT ANSWER - Hazards Analysis Critical
Control Point
Which of the following hazards is HACCP mostly concerned with? - CORRECT
ANSWER - biological
If potentially hazardous foods are left in the Temperature Danger Zone for more than 2 hours,
the following corrective action should be taken - CORRECT ANSWER - food should be
discarded
Potentially hazardous foods in the refrigerator storage must be discarded when the temperature is
- CORRECT ANSWER - A and B only
When making cold salads such as tuna, it is recommended that ingredients must be pre-chilled -
CORRECT ANSWER - true
UPDATED ACTUAL Exam Questions and
CORRECT Answers
Which of the following are the seven principles of HACCP? - CORRECT ANSWER - 1.
Assess the hazards
2. Identify the critical control points
3. Set standards and criteria
4. Take corrective actions
5. Verify the system is working
6. Monitor
7. Record-keeping
HAACP is an acronym that stands for - CORRECT ANSWER - Hazards Analysis Critical
Control Point
Which of the following hazards is HACCP mostly concerned with? - CORRECT
ANSWER - biological
If potentially hazardous foods are left in the Temperature Danger Zone for more than 2 hours,
the following corrective action should be taken - CORRECT ANSWER - food should be
discarded
Potentially hazardous foods in the refrigerator storage must be discarded when the temperature is
- CORRECT ANSWER - A and B only
When making cold salads such as tuna, it is recommended that ingredients must be pre-chilled -
CORRECT ANSWER - true
