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HACCP for food safety
Quiz by Dr Pratima Khandelwal
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8 questions
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- Q1What does HACCP stands for in food safety management?Hazard Analysis and Critical Control PointsHealth and Allergen Control and Cross-contamination PreventionHandling and Auditing Compliance for Commercial ProductsHygiene and Anti-bacterial Control for Cooking Processes30s
- Q2What is the purpose of a food safety hazard analysis in HACCP?To establish monitoring proceduresTo implement corrective actionsTo determine critical control pointsTo identify and assess potential hazards30s
- Q3What is the purpose of a critical control point (CCP) in HACCP?To determine the shelf life of a food productTo inspect and select raw materials for productionTo prevent, eliminate, or reduce hazards to an acceptable levelTo track the temperature during food transportation30s
- Q4What is the first step in developing a HACCP plan?Developing a monitoring systemImplementing corrective actionsEstablishing critical limitsConducting a hazard analysis30s
- Q5What does CCP stand for in the context of HACCP?Chemical Control ProcedureControlled Contamination PreventionCertified Compliance ProcessCritical Control Point30s
- Q6What is the purpose of conducting a verification in HACCP?To analyze potential hazardsTo implement corrective actionsTo determine critical control pointsTo ensure that the HACCP plan is effective30s
- Q7What is the purpose of a prerequisite program in HACCP?To identify potential hazards in the food production processTo establish basic sanitary and operational conditionsTo implement corrective actions for non-conformitiesTo create critical control points for monitoring30s
- Q8What is the final step in implementing a HACCP plan?Training the employees on food safetyEstablishing record-keeping and documentationConducting a hazard analysisMonitoring critical control points30s