FOOD SAFETY&HACCP - Zigma-Quality Training Center

pin up casino https://1-win-oynay.com/mostbet kz https://1-win-cazino.com/

luckyjet pinup snai pin up kz https://luckyjet-kasino.ru/

Online Examination

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

10 degrees

90 degrees

37 degrees

55 degrees

2 / 15

2. If you feel unwell, you should

Get on with your job

Stay at home

Report your symptoms to your supervisor

Tell your supervisor at the end of your shift

3 / 15

3. Which of these are common signs of food poisoning

Dizziness, itchy scalp, loss of hearing

Vomiting, diarrhoea, nausea

Bleeding gums, nausea, dilated pulps

4 / 15

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

Germination

Spoilage

Contamination

Multiplication

5 / 15

5. Which of the following is true about bacteria?

By freezing food you can kill bacteria

Bacteria multiplies and grow faster in warm environments

Every type of bacteria can give people food poisoning

Bacteria needs air to survive

6 / 15

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

At the bottom, below all other food

At the top

In the middle

7 / 15

7. Poor food hygiene is most likely to result in

Lower training costs

Cheaper food

Fewer customer complaints

Food waste

8 / 15

8. How many times can you reheat leftovers?

Once

As many times as you like

Twice

Four times

9 / 15

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

Below 12⁰C

Below -5⁰C

Below 5⁰C

Below 20⁰C

10 / 15

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

Allergenic

Chemical

Biological

Physical

11 / 15

11. Food handlers must notify their supervisors if suffering from

asthma

Depression

Headaches

Septic cuts

12 / 15

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

Animal hair, Pesticides and salmonella

Physical, chemical and Microbiological

Garbage, Chemical and Pest

Chemical, Microbiological and dust

13 / 15

13. How often should you clean?

When you feel like it

As you go

Every hour

At the end of each food service

14 / 15

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

Store boxed food on floor

Remove spillages promptly

Keep bins open

15 / 15

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

Fruit and vegetables

Cooked meat

Dry goods

Raw poultry

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

a control

a corrective action

monitoring

heat sensitive stage of all bacteria

2 / 15

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

Pesticide

Bacteria

Virus

Toxin

3 / 15

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

dead bodies

droppings

egg cases

gnawing marks

4 / 15

4. A convalescent carrier is someone who

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

harbors pathogens but has never shown symptoms of infection

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

is a source of pathogens and still shows symptoms of infection

5 / 15

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

Elderly, young children and sick people

Elderly and sick people

Chefs, sick people and young children

Elderly people, food handlers and teenagers

6 / 15

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

pest bodies, detergents, mould

viruses, false nails, peanuts

wood, pesticides, polythene

hair, cardboard, glass

7 / 15

7. High risk food is used to describe:

food containing bacterial pathogens

unwashed food covered with soil and dirt

ready-to-eat food supporting bacterial growth

raw foods contaminated by viruses

8 / 15

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

training staff

checking only records

keeping holiday records

checking product quality

9 / 15

9. In a HACCP system monitoring is used to:

confirm the process is controlled

determine critical control points

set critical limits at CCPs

verify the HACCP plan

10 / 15

10. A spore is the

resistant stage of some bacteria

active growth stage of some bacteria

vegetative stage of all bacteria

heat sensitive stage of all bacteria

11 / 15

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

A part of the cell within which the metabolic reactions occur

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

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

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

12 / 15

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

some bacteria release toxins when growing in food

all bacterial toxins are destroyed by heating

toxins tend to cause vomiting and diarrhoea

some bacteria release toxins into the human gut

13 / 15

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

Establish monitoring procedure

Review the HACCP plan.

Determine the critical control point

Conduct hazard analysis

14 / 15

14. According to legislation, food handlers MUST wear:

protective clothing when travelling to work

long-sleeved protective clothing

light-coloured clean protective clothing

suitable clean protective clothing

15 / 15

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

raises awareness of the effects of contamination

meets quality assurance requirements

gives staff confidence to carry out their job role

maintains the price competitiveness of a business

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. Which of these is a monitoring action?

Microbiological Analysis

Visual inspections

Following control procedure

Correcting Problems

2 / 15

2. What is HACCP?

An Astronaut’s Safety Programme

Food Safety Verification System

Food Safety Management System

An Auditing system

3 / 15

3. How many principles are there in HACCP?

4 / 15

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

Monitoring

Food Safety Auditing

Risks

Hazards

5 / 15

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

HACCP team

Management

HACCP team leader

A regular customer

6 / 15

6. The purpose of a flow diagram is to

Demonstrate customers specifications

Help those involved to better understand the process

Show how the HACCP team is organized

Understand the number of employs

7 / 15

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

Target value

Control limit

Critical limit

Specification value

8 / 15

8. Ensuring effective HACCP documentation is kept will help to

High production

Less number of monitoring

Demonstrate legal compliance

Time consuming production

9 / 15

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

Critical control point

Hazard analysis

Name and addresses of equipment and manufacturers

Verification

10 / 15

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

Pesticide

Virus

Bacteria

Toxin

11 / 15

11. Which of the following is a common prerequisite?

Critical control point

Preventive maintenance

Organoleptic checks

Temperature Monitoring

12 / 15

12. What is the freezer temperature?

8°C

5°C

-18°C

-10°C

13 / 15

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

Documentation

Customers’ specifications and requirements

HACCP can be applied to catering or manufacturing

Demonstrate the use of technology

14 / 15

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

Cost high food

Safer Food

Quality food

Cheaper food

15 / 15

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

Corrective action

Verification

Monitoring

Controlling

Your score is

The average score is 69%

Exit

HACCP LEVEL 3 & 4

Assessment registration form

NameEmailPhone Number

1 / 15

1. Which of the following is a common prerequisite

Terms of reference

Temperature monitoring

Control charts

Cleaning and disinfection

2 / 15

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

Stacking trays of meat at room temperature for 3 hours

Leaving the meat in a vat of water overnight

Placing the meat in high-risk food defrost unit overnight

Placing the meat in a raw meat chiller

3 / 15

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

Critical limit

Control measure

Hazard

Corrective Action

4 / 15

4. 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

5 / 15

5. Prerequisite programs are

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

documents of uncertain things

The inspection reports of the local regulatory agency

Cooking food to its proper temperature

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:

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

the step should be identified as a critical control 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. ‘Monthly trend analysis of complaint data’ is an example of

Validation

Verification

Control Measure

Hazard

8 / 15

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

HACCP team

A regular customer

External HACCP Auditor

HACCP team leader

9 / 15

9. A HACCP system could help demonstrate that a company

employs qualified staff in managerial positions

takes precautions to prevent contamination

meets all relevant food labelling legislation

supplies the best quality food to its customers

10 / 15

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

Monitoring

Checking

Controlling

Corrective action

11 / 15

11. Which of these best describes a control measure?

Checking hazards do not get into food

Preventing or reducing hazards

Identifying problems before they occur

Recording the temperature of food

12 / 15

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

Checking equipment temperatures

Preventing or reducing hazards

Make sure employees wear clean uniforms

Point system for cleaning defects

13 / 15

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

Control measures

Critical Limit

Monitoring

Hazard

14 / 15

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

who is responsible

how often it should be done

how it should be carried out

who can authorise the restart of production

15 / 15

15. 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

Validation of the prerequisites

Likely customers and the potential customer abuse

Verification of prerequisites

Assessment of the significant of the hazards

Your score is

The average score is 62%

Exit