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HACCP Quiz

1. What does HACCP mean?
Hazards Abolished Cleaning Correctly Project
Hazard Analysis Critical Control Points
Helping Always Cleaning Critical Parts
Hardly Assures Clean Cuisine Place
2. HACCP was developed by:
Pillsbury and NASA working with
     Wholesale & Retail Food Alliance founder
     O. Peter Snyder, Ph.D.
FDA (Food and Drug Administration)
USDA (United States Department of Agriculture)
FSIS (Food Service Inspection Service)
Wholesale & Retail Food Alliance
3. Which is not one of the hazards we are concerned with
     in HACCP?

biological
physical
bodily
chemical
4. Which is not a physical hazard?
toothpicks
staples
fingernails
bandages
parasites
5. Which is not the fundamental part of your HACCP
    structure?

assess and identify your risks
take temperatures and check Ph Levels
set procedures and limits, and monitor your CCPs
take corrective action and keep records
verification and make changes if your suppliers, menu
    or items change
6. In the United States HACCP is mandatory for:
seafood
meat
poultry
all of the above
7. Which is a Critical Control Point (CCP)?
receiving
cooking
mixing
adding seasonings
all of the above
8. To effectively remove microorganisms from your hands in
    order to prevent contamination or cross-contamination,
    you need to wash your hand under very warm water and
    rub or brush them for at least:

10 seconds
15 seconds
20 seconds
30 seconds
9. Foodborne Illness means:
transmuted through food
carried through food
created in food
produced in food
10. Individuals at highest risk of illness are:
pregnant women
children and elderly persons
people on antibiotics
people taking antacids
people with lowered immune systems such as Aids/HIV
all of the above

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