THE QUIZ

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__ Did You Read All 5 Sections of this Document? (Required):
Yes No

__ Have You had previous HACCP Training or experience.? (Required):
Yes No

1. Fill in the missing word:..."HACCP is designed to ___?___ potential hazards?":

Control
Catch
Eliminate
Prevent

2. Which of the following is not a "Hazardous or dangerous characteristic that presents an unacceptable consumer health risk" as currently defined by HACCP. ?:

Chemical
Genetic
Biological
Physical

3. The heart of an effective HACCP program is to "ESTABLISH AND APPLY EFFECTIVE PROCEDURES" .

4. To establish Control, Monitoring and Corrective Action Procedures we must apply and or assign____ ?_____:

5,6,7,8. MATCH THE CRITICAL CONTROL POINT IN THE LEFT COLUMN WITH THE APPROPRIATE TEMPERATURES IN THE RIGHT COLUMN

PLEASE ENTER THE MATCHING LETTER(S) IN THE BRACKETS TO INDICATE YOUR ANSWER; USE AN - TO SEPARATE ANSWERS WITH MORE THAN ONE LETTER:

EXAMPLE....

RECEIVING REFRIGERATED ITEMS [A] 32 to 40°F / 0 to 5°C [B] -10 to -.4°F / -23 to -18°C [C] 30 to 34°F / -1 to 1°C [D] 180°F / 72°C [E] 155°F / 55°C [F] 59°F / 15°C [G] -0.4 to 10°F / -18 to -12°C [H] 147°F / 64°C [I] 162°F / 72°C [J] 176°F / 80°C HOLDING BEEF STEW ON HOT BUFFET REHEATING BEEF STEW WAREWASHING RINSE CYCLE ICE CREAM BEING SCOOPED QUARTERED CHICKENS IN THE BUTCHERSHOP HOUSE SALAD INSIDE PANTRY REACH-IN ROOM TEMPERATURE PANTRY,GARDE MANGER

9. Select as many of the following combinations which are Viral Infections resulting from the consumption of contaminated shellfish.

Escherichia coli 0157:H7 and Salmonella
Salmonella and Staphylococcus
Hepatitis A and Norwalk
Staphylococcus and Botulism
Scomboid and Ciguatera
Norwalk and Scomboid

10. Ciguatera can be avoided by observing which of the following guidelines ?:

 (1)_Cook thoroughly
 (2)_promt refrigeration
 (3)_practice good personnel hygiene and hand washing technique.
 (4)_Eat smaller fish to avoid ones that have accumulated large amounts of the toxin
 (5)_avoid cross-contamination.
 (6)_All
 (7)_(1) and (2)
 (8)_(3) and (4)
 (9)_(4) and (5)
(10)_None

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If you are ready then ...

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