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HACCP LEVEL 1 & 2

HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.

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1. Which of the following is a common prerequisite?

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2. Which of the following is one of the seven principles of HACCP?

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3. What is the benefit of having a HACCP system?

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4. Which of these is a monitoring action?

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5. Ensuring effective HACCP documentation is kept will help to

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6. A control value that specifies maximum or minimum required level is a

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7. How many principles are there in HACCP?

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8. What is the freezer temperature?

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9. What is HACCP?

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10. Which of the following would not be part of the HACCP plan

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11. The purpose of a flow diagram is to

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12. Who should decide which step in a process is critical control points?

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13. Which one of the following is a Chemical Hazard?

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14. What are the observations at critical control points called?

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15. What action should be taken if s critical limit is breached?

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