Hazard Analysis
What is the main purpose of conducting a hazard analysis in a food establishment?
A. To list all possible health inspection violations
B. To identify potential biological, chemical, and physical hazards in food production
C. To determine the shelf life of products
D. To check employee attendance
B. To identify potential biological, chemical, and physical hazards in food production
What is a Critical Control Point (CCP)?
A. A step where food is aesthetically improved
B. A step where a hazard can be prevented, eliminated, or reduced to a safe level
C. A step that requires no monitoring
D. A step used to check product quality only
B. A step where a hazard can be prevented, eliminated, or reduced to a safe level
What is the main purpose of monitoring procedures in HACCP?
A. To check employee performance
B. To ensure each CCP stays within its critical limits
C. To replace the need for corrective actions
D. To document customer complaints
B. To ensure each CCP stays within its critical limits
Which of the following is an example of a biological hazard in food?
A. Broken glass
B. Cleaning detergent
C. Salmonella in raw chicken
D. Metal shavings
C. Salmonella in raw chicken
Which of the following is MOST LIKELY a CCP in cooking ground meat?
A. Thawing meat on the counter
B. Grinding the meat
C. Cooking the meat to 74°C (165°F) to kill bacteria
D. Packaging cooked meat
C. Cooking the meat to 74°C (165°F) to kill bacteria
Which of the following is an example of a monitoring activity?
A. Cooking food until it "looks done"
B. Measuring the temperature of chicken using a calibrated thermometer
C. Storing expired ingredients
D. Washing hands before work
B. Measuring the temperature of chicken using a calibrated thermometer
During hazard analysis, why is it important to map out each step of the food preparation process?
A. To find out which steps take the longest
B. To identify at which steps hazards may enter the food
C. To compare the skills of food handlers
D. To reduce kitchen staff
B. To identify at which steps hazards may enter the food
In a sandwich shop, which step may be identified as a CCP?
A. Purchasing bread
B. Storing ham below 5°C (41°F) to prevent bacterial growth
C. Writing product labels
D. Receiving customer orders
B. Storing ham below 5°C (41°F) to prevent bacterial growth
How often should monitoring be done at each Critical Control Point (CCP)?
A. Only once during the day
B. Only when a problem occurs
C. As frequently as needed to ensure critical limits are consistently met
D. At the end of every week
C. As frequently as needed to ensure critical limits are consistently met
Which hazard is MOST LIKELY to occur when food is stored at the “danger zone” (5°C–60°C or 41°F–140°F)?
A. Growth of harmful bacteria
B. Addition of chemical residues
C. Accidental mixing of cleaning supplies
D. Presence of physical contaminants
A. Growth of harmful bacteria
When identifying CCPs, what tool is commonly used to decide if a step is a CCP or not?
A. Profit analysis chart
B. CCP decision tree
C. Employee training checklist
D. Customer satisfaction survey
B. CCP decision tree
A food handler records the temperature of a refrigerator every 2 hours. This is an example of:
A. Verification
B. Monitoring
C. Corrective action
D. Hazard analysis
B. Monitoring
A cook forgets to wash hands after handling raw meat and then prepares a salad. What type of hazard does this represent?
A. Chemical hazard
B. Physical hazard
C. Allergen hazard
D. Biological hazard
D. Biological hazard
Why is cooking considered a CCP in many food operations?
A. It enhances the taste of food
B. It reduces the cooking time
C. It destroys harmful microorganisms that can cause foodborne illness
D. It helps improve food presentation
C. It destroys harmful microorganisms that can cause foodborne illness
Which tool is BEST used for monitoring the internal cooking temperature of food?
A. Measuring cup
B. Pen and paper
C. Food thermometer
D. Stopwatch
C. Food thermometer