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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. How many principles are there in HACCP?

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2. The purpose of a flow diagram is to

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3. Which of the following is a common prerequisite?

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

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

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

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

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

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9. What is HACCP?

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10. What is the freezer temperature?

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11. Ensuring effective HACCP documentation is kept will help to

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

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

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

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15. Which of these is a monitoring action?

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