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1 / 18

What is a critical control point (CCP) in the HACCP system?

2 / 18

According to Principle 4 in the HACCP system, how do you “Establish Monitoring Procedures”?

3 / 18

Regarding Principle 3 in a HACCP program, which is true about Establishing Critical Limits?

4 / 18

If a HACCP plan works for one operation, why can’t the same plan work for all operations?

5 / 18

In a food safety management system like HACCP, what should your record keeping be able to prove to an inspector?

6 / 18

You can achieve Active Managerial Control (AMC) in your operation with simple programs like manager supervision, standard operating procedures, and training programs. What is another food safety management system that also achieves AMC?

7 / 18

Which procedures required a haccp plan?

8 / 18

What does a HACCP system need to be based on to be effective?

9 / 18

How is a Hazard Analysis conducted?

10 / 18

Which of these are food processing methods that require a haccp plan?

11 / 18

Keep records for what actions?

12 / 18

What are some examples of Principle 6 verifying that the system works?

13 / 18

In a HACCP system, once the hazards have been identified at each point along its flow through the operation, how can they be prevented from causing harm?

14 / 18

What three groups do the principles break into?

15 / 18

When could your regulatory authority require you to submit a HACCP plan?

16 / 18

Why is every HACCP plan different?

17 / 18

What food safety management system is based on identifying the risks for a food product at each point along its flow through an operation?

18 / 18

Which statements are true about Hazard Analysis Critical Control Points (HACCP)?