THE QUIZ

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__ Did You Read All 5 Sections of this Document? (Required):
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__ 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 POINTS IN THE LEFT COLUMN WITH THE APPROPRIATE TEMPERATURE LIMITS 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:
Black temperatures are European standards, purple colored temperatures are current US standards.

EXAMPLE....

RECEIVING REFRIGERATED ITEMS [A] 32 to 40°F / 0 to 5°C (US: 41°F or below / 5°C or below) [B] -10 to -.4°F / -23 to -18°C (US: -10 to -.4°F / -23 to -18°C) [C] 30 to 34°F / -1 to 1°C [D] 180°F / 72°C (US: 180°F or below / 82°C or below) [E] 155°F / 55°C [F] 59°F / 15°C (US: 59°F / 15°C ) [G] -0.4 to 10°F / -18 to -12°C (US: 6 to 10°F / -14 to -12°C ) [H] 147°F / 64°C (US: 135°F or below / 57°C or below) [I] 162°F / 72°C (US: 135°F or higher based on minimum internal temperature / 57°C or higher based on minimum internal temperature) [J] 176°F / 80°C (US: 165°F or below / 73.8°C or below) HOLDING BEEF STEW ON HOT BUFFET REHEATING BEEF STEW FOR HOT HOLDING WAREWASHING SANITIZING 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.

11. Which of the following would not be an example of a corrective actions?

Continuing to cook a hamburger that has not reached an internal temperature of 155 degrees F for fifteen sections
Throwing out potato salad that has remained at room temperature for longer than 4 hours
Covering a cut with a bandage and finger cot
Rejecting a delivery of fish received at an internal temperature of 60 degrees F

12. What is the first step in developing a HACCP plan?

Identify corrective actions
Conduct a hazard analysis
Establish monitoring procedures
Determine critical control points

13. Which statement best describes a CCP (Critical Control Point)?

The point at which food arrives at the door of your establishment
The temperature to which food should be reheated
The last step at which you can prevent, eliminate, or reduce the risk of food hazards
The point at which you decide whether food should be served to the customer

14. Checking the internal temperature of a pork roast may be an example of which HACCP principle?

Verification
Monitoring
Record keeping
Hazard analysis

15. In the process of developing a HAACP plan for your establishment, you have just identified the potential hazards in the flow of food in your establishment and determined where food safety hazards are likely to be. What is the next step?

Identifying corrective actions
Establishing critical limits
Determining critical control points
Establishing monitoring procedures

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If you are ready then ...

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