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HACCP: Keeping Food Safe From Start To Finish – SS6040AE (11 Mins.)

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1

HACCP is a proactive system designed to prevent food safety problems before they happen.

True
False

2

HACCP was originally developed by NASA and the Pillsbury Company.

True
False

3

Biological hazards include bacteria, viruses, and parasites.

True
False

4

Critical limits, such as cooking temperatures, are flexible guidelines that staff can adjust as needed.

True
False

5

Corrective actions are steps taken when food safety standards are not met.

True
False

6

Record keeping is not important in HACCP because inspections only focus on current conditions.

True
False

7

Which of the following is an example of a physical hazard?

Salmonella bacteria
Cleaning chemical residue
Broken glass in food
Improper handwashing

8

A Critical Control Point (CCP) is best described as:

Any place food is served
A step where hazards can be controlled or prevented
A type of food storage container
A cleaning chemical

9

Which of the following is an example of monitoring in HACCP?

Throwing away spoiled food
Checking refrigerator temperatures
Serving food to guests
Washing dishes

10

Why is HACCP important in hospitality operations?

It reduces paperwork
It helps protect guests and the business
It replaces health inspections
It only applies to large factories