FOOD SAFETY&HACCP - Zigma-Quality Training Center

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Home » FOOD SAFETY&HACCP

FOOD SAFETY LEVEL 1 & 2

The safety of the food we consume has a direct impact on individual and population health and affects the economic growth of the region where food safety is practised and enhanced.

Assessment registration form

NameEmailPhone Number

1 / 15

1. The use of pesticides in a food room is most likely to result in which type of hazard

Chemical

Biological

Physical

Allergenic

2 / 15

2. How many times can you reheat leftovers?

Twice

As many times as you like

Four times

Once

3 / 15

3. What is the recommended delivery temperature of chilled food?

Below -5⁰C

Below 5⁰C

Below 12⁰C

Below 20⁰C

4 / 15

4. The presence of harmful or objectionable matter in food best describes

Multiplication

Spoilage

Germination

Contamination

5 / 15

5. What is the ideal temperature for the growth of pathogens?

37 degrees

10 degrees

55 degrees

90 degrees

6 / 15

6. Poor food hygiene is most likely to result in

Lower training costs

Fewer customer complaints

Cheaper food

Food waste

7 / 15

7. Food handlers must notify their supervisors if suffering from

Depression

Septic cuts

asthma

Headaches

8 / 15

8. How often should you clean?

As you go

At the end of each food service

Every hour

When you feel like it

9 / 15

9. What are the three types of food safety hazards?

Garbage, Chemical and Pest

Physical, chemical and Microbiological

Chemical, Microbiological and dust

Animal hair, Pesticides and salmonella

10 / 15

10. Where should raw meat be stored in a refrigerator?

At the top

In the middle

At the bottom, below all other food

11 / 15

11. It is most important to wash your hands after handling

Dry goods

Cooked meat

Raw poultry

Fruit and vegetables

12 / 15

12. If you feel unwell, you should

Report your symptoms to your supervisor

Tell your supervisor at the end of your shift

Stay at home

Get on with your job

13 / 15

13. Which of the following is true about bacteria?

Bacteria multiplies and grow faster in warm environments

Every type of bacteria can give people food poisoning

Bacteria needs air to survive

By freezing food you can kill bacteria

14 / 15

14. What is the best way to prevent pest infestations?

Store boxed food on floor

Keep bins open

Remove spillages promptly

15 / 15

15. Which of these are common signs of food poisoning

Vomiting, diarrhoea, nausea

Dizziness, itchy scalp, loss of hearing

Bleeding gums, nausea, dilated pulps

Your score is

The average score is 76%

Exit

FOOD SAFETY LEVEL 3 & 4

The safety of the food we consume has a direct impact on individual and population health and affects the economic growth of the region where food safety is practised and enhanced.

Assessment registration form

NameEmailPhone Number

1 / 15

1. A convalescent carrier is someone who

harbors pathogens but has never shown symptoms of infection

has recovered from an infection but is still a source of pathogens

is now clear of infection and is no longer a source of pathogens

is a source of pathogens and still shows symptoms of infection

2 / 15

2. which is not included in 7 principles of HACCP?

Review the HACCP plan.

Establish monitoring procedure

Conduct hazard analysis

Determine the critical control point

3 / 15

3. Which of these are ALL examples of physical contamination?

viruses, false nails, peanuts

hair, cardboard, glass

pest bodies, detergents, mould

wood, pesticides, polythene

4 / 15

4. Checking the date codes of perishable deliveries is an example of:

a control

heat sensitive stage of all bacteria

monitoring

a corrective action

5 / 15

5. All of the following are signs of a cockroach infestation except for:

gnawing marks

egg cases

dead bodies

droppings

6 / 15

6. In a HACCP system monitoring is used to:

verify the HACCP plan

determine critical control points

confirm the process is controlled

set critical limits at CCPs

7 / 15

7. According to legislation, food handlers MUST wear:

long-sleeved protective clothing

light-coloured clean protective clothing

suitable clean protective clothing

protective clothing when travelling to work

8 / 15

8. Which group of people are more at risk of food poisoning or food borne illness?

Elderly and sick people

Chefs, sick people and young children

Elderly people, food handlers and teenagers

Elderly, young children and sick people

9 / 15

9. Which ONE of the following would be described as a benefit of food safety training?

meets quality assurance requirements

raises awareness of the effects of contamination

maintains the price competitiveness of a business

gives staff confidence to carry out their job role

10 / 15

10. A spore is the

vegetative stage of all bacteria

active growth stage of some bacteria

heat sensitive stage of all bacteria

resistant stage of some bacteria

11 / 15

11. Supervisors can help food business maintain high food safety standards by:

training staff

checking product quality

checking only records

keeping holiday records

12 / 15

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

Toxin

Bacteria

Virus

Pesticide

13 / 15

13. High risk food is used to describe:

unwashed food covered with soil and dirt

food containing bacterial pathogens

raw foods contaminated by viruses

ready-to-eat food supporting bacterial growth

14 / 15

14. All of the following statements about toxins are correct except for?

toxins tend to cause vomiting and diarrhoea

some bacteria release toxins when growing in food

some bacteria release toxins into the human gut

all bacterial toxins are destroyed by heating

15 / 15

15. When considering the structure of a bacterium, what is capsule?

A hair-like structure, present in some bacteria, used for movement

A membrane that controls the passage of nutrients and waste products both in and out of the cell.

A part of the cell within which the metabolic reactions occur

A gel-like substance surrounding many bacteria, protecting them against desiccation and harmful chemicals

Your score is

The average score is 65%

Exit

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.

Assessment registration form

NameEmailPhone Number

1 / 15

1. The purpose of a flow diagram is to

Understand the number of employs

Demonstrate customers specifications

Help those involved to better understand the process

Show how the HACCP team is organized

2 / 15

2. Which of the following is a common prerequisite?

Temperature Monitoring

Organoleptic checks

Critical control point

Preventive maintenance

3 / 15

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

Cost high food

Safer Food

Cheaper food

Quality food

4 / 15

4. Ensuring effective HACCP documentation is kept will help to

Time consuming production

High production

Less number of monitoring

Demonstrate legal compliance

5 / 15

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

Verification

Name and addresses of equipment and manufacturers

Critical control point

Hazard analysis

6 / 15

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

Demonstrate the use of technology

Documentation

Customers’ specifications and requirements

HACCP can be applied to catering or manufacturing

7 / 15

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

Toxin

Pesticide

Virus

Bacteria

8 / 15

8. How many principles are there in HACCP?

9 / 15

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

Specification value

Target value

Critical limit

Control limit

10 / 15

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

A regular customer

Management

HACCP team

HACCP team leader

11 / 15

11. Which of these is a monitoring action?

Microbiological Analysis

Following control procedure

Correcting Problems

Visual inspections

12 / 15

12. What is the freezer temperature?

-10°C

-18°C

8°C

5°C

13 / 15

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

Corrective action

Monitoring

Controlling

Verification

14 / 15

14. What is HACCP?

Food Safety Verification System

Food Safety Management System

An Astronaut’s Safety Programme

An Auditing system

15 / 15

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

Risks

Food Safety Auditing

Monitoring

Hazards

Your score is

The average score is 69%

Exit

HACCP LEVEL 3 & 4

Assessment registration form

NameEmailPhone Number

1 / 15

1. Monitoring systems should specify all of the following EXCEPT for

who can authorise the restart of production

who is responsible

how it should be carried out

how often it should be done

2 / 15

2. When defrosting packs of cooked meat, which control will most effectively reduce the hazards of microbiological growth and contamination?

Leaving the meat in a vat of water overnight

Placing the meat in a raw meat chiller

Placing the meat in high-risk food defrost unit overnight

Stacking trays of meat at room temperature for 3 hours

3 / 15

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

External HACCP Auditor

A regular customer

HACCP team

HACCP team leader

4 / 15

4. ‘Monthly trend analysis of complaint data’ is an example of

Validation

Verification

Hazard

Control Measure

5 / 15

5. A HACCP system could help demonstrate that a company

supplies the best quality food to its customers

employs qualified staff in managerial positions

meets all relevant food labelling legislation

takes precautions to prevent contamination

6 / 15

6. Question 2 of the codex decision tree asks 'Is the step specifically designed to eliminate the likely occurrence of a hazard or reduce it to an acceptable level' If the answer to this is yes, then:

the step should be identified as a critical control point

question 3 of the decision tree should be asked to determine whether it is a critical point

the step is not critical and no control is required

the step should be dealt with as a prerequisite and requires monitoring

7 / 15

7. Which is not a form of verification for a HACCP plan?

Preventing or reducing hazards

Point system for cleaning defects

Make sure employees wear clean uniforms

Checking equipment temperatures

8 / 15

8. Which of these best describes a control measure?

Identifying problems before they occur

Recording the temperature of food

Checking hazards do not get into food

Preventing or reducing hazards

9 / 15

9. Prerequisite programs are

Basic operational and foundational requirements that are needed for an effective food service HACCP plan

documents of uncertain things

Cooking food to its proper temperature

The inspection reports of the local regulatory agency

10 / 15

10. What action should be taken if a critical limit is breached?

Monitoring

Controlling

Corrective action

Checking

11 / 15

11. What is 'growth of pathogens due to increased chill storage temperature' an example of?

Critical Limit

Monitoring

Hazard

Control measures

12 / 15

12. A new food business has trained their HACCP team and together they have defined the terms of
reference and scope of product/process description, determined the need for flow diagrams
and their verification. What step has the team failed to address prior to hazard analysis

Verification of prerequisites

Likely customers and the potential customer abuse

Validation of the prerequisites

Assessment of the significant of the hazards

13 / 15

13. Which of the following is a common prerequisite

Control charts

Terms of reference

Temperature monitoring

Cleaning and disinfection

14 / 15

14. ‘Rejecting delivery of over temperature raw materials informing supplier and investigating the cause’, is an example of what?

Hazard

Critical limit

Corrective Action

Control measure

15 / 15

15. Which of these is a good example of target and critical limit?

The critical temperature for deliveries of cooked meat is 5 °C and the target level 8°C.

At the step of preparation, the critical limit is for food to bat at ambient temperatures for no more than 1 hour and the target is for no more than 120minutes

B. At the step of cooling target level is to achieve 10°C within 70 minutes and critical limit is to achieve 10°C within 90 minutes

At the step of cooking target level is 78 °C for 2 minutes and critical limit is 75 °C 30 seconds

Your score is

The average score is 62%

Exit