5 Written questions
4 Multiple choice questions
- Food safety management system designed to prevent foodborne illness by addressing the 5 common risk factors.
- For each CCP, establish the minimum or maximum limits that must be met to prevent or eliminate the hazard, or to reduce it to a safe level.
- Document that allows a safety requirement to be waived or changed.
- Keep records of your actions including monitoring, taking corrective action, validating equipment, and working with suppliers
4 True/False questions
HACCP Step 4: Establish Monitoring Procedures → Determine the best way for your operation to check the critical limits, then make sure they are consistently met.
HACCP Step 6: Verify the System Works → What steps must be taken when a critical limit is not met?
HACCP Step 5: Identify Corrective Actions → For each CCP, establish the minimum or maximum limits that must be met to prevent or eliminate the hazard, or to reduce it to a safe level.
7 HACCP Principles → - Conduct a hazard analysis.
- Determine critical control points.
- Establish critical limits.
- Establish monitoring procedures.
- Identify corrective actions.
- Verify that the system works.
- Establish procedures for record keeping and documentation.