Quiz Summary
0 of 10 Questions completed
Questions:
Information
You have already completed the quiz before. Hence you can not start it again.
Quiz is loading…
You must sign in or sign up to start the quiz.
You must first complete the following:
Results
Results
0 of 10 Questions answered correctly
Your time:
Time has elapsed
You have reached 0 of 0 point(s), (0)
Earned Point(s): 0 of 0, (0)
0 Essay(s) Pending (Possible Point(s): 0)
Categories
- Not categorized 0%
- 1
- 2
- 3
- 4
- 5
- 6
- 7
- 8
- 9
- 10
- Current
- Review
- Answered
- Correct
- Incorrect
-
Question 1 of 10
1. Question
Put the following 7 HACCP essential principles of food safety in the correct order
Sort elements
- Conduct a Hazard Analysis
- Identify Critical Control Points
- Establish Critical Limits at each Critical Control Point
- Monitor Critical Control Points to ensure we’re staying within those critical limits
- Establish Corrective Actions if we discover food may have breached Critical Limit rules
- Establish Record Keeping Procedures
- Review Procedures to continually evaluate and improve our processes
-
Establish Corrective Actions if food has breached Critical Limit rules
-
Establish Critical Limits at each Critical Control Point
-
Establish Record Keeping Procedures
-
Conduct a Hazard Analysis
-
Review Procedures to continually evaluate and improve our processes
-
Monitor Critical Control Points to ensure we’re staying within those critical limits
-
Identify Critical Control Points
CorrectIncorrect -
Question 2 of 10
2. Question
Which of the following could be potential risks or hazards that could occur when receiving food deliveries:
Select ALL that applyCorrectIncorrect -
Question 3 of 10
3. Question
Why do we store boxes or containers of food on shelves off the floor in our dry storage area?
CorrectIncorrect -
Question 4 of 10
4. Question
Examples of Critical Limits could be:
CorrectIncorrect -
Question 5 of 10
5. Question
The COLD food zone is:
CorrectIncorrect -
Question 6 of 10
6. Question
When we implement the 2 hour/4 hour rule:
Foods that have been in the danger zone less than 2 hours can be:CorrectIncorrect -
Question 7 of 10
7. Question
Foods that have been in the danger zone between 2 and 4 hours can be
CorrectIncorrect -
Question 8 of 10
8. Question
Foods that have been in the danger zone more than 4 hours must be:
CorrectIncorrect -
Question 9 of 10
9. Question
If a prepared food item has been taken out of the fridge, left on a bench for 1 hour and returned to the fridge, we must:
CorrectIncorrect -
Question 10 of 10
10. Question
Monitoring Procedures could include:
Select all that applyCorrectIncorrect