The main reason for having a food safety management system is to:
Which of these is the most appropriate control measure for high-risk food which is not be to eaten immediately
Which one of the following is included in the seven principles of HACCP?
One benefit of HACCP is that it:
Which of the following statements is true?
A food business operator has a legal obligation to:
A food business operator will assist their defence of due diligence if their HACCP system is:
A process flow diagram is required as part of HACCP because:
The last HACCP principle is?
Food safety legislation requires food businesses to implement food safety management systems based on HACCP principles. This means all businesses must:
Prerequisites can be described as:
The scope of the HACCP plan should include:
Which of these HACCP principles should be carried out once the hazard analysis has been conducted?
Which of the following is a legal requirement?
Changes to cooking methods should mean that:
Which of the following is not an example of a prerequisite?
Which of the following form a foundation for HACCP development?
Which of the following should be included in the terms of reference for a HACCP study?
It is a good idea to have a HACCP team because:
Which prerequisite will provide confidence that the raw materials are fit for purpose?
Which is the best method to ensure the process flow diagram is accurate?
What does the HACCP plan involve?
During an audit you identified fruit flies near the fruit storage areas. The best prerequisites to audit to establish the cause would be:
Which of the following will best prevent microbiological multiplication in food?
Within HACCP, control measures must:
Which of the following is a food safety hazard?
Which of the following best describes hazard analysis?
Which of the following is a control measure?
When conducting a hazard analysis it is important to identify the significant hazards because it:
Critical control points for microbiological hazards need to:
Which of the following is a control measure?
When conducting a hazard analysis which of the following procedures are used?
General hazards are best controlled by the:
Storing cooked turkey below 5 degrees C in fridge is an example of:
Which control measure is the most effective to reduce the amount of stalks in dried fruit?
Ensuring your staff wear suitable head coverings when preparing food will:
A critical control point in a process is a step where:
Which of the following best defines a critical limit?
Which of the following is a correct example of critical limits and targets?
What must be done at every critical control point?
The difference between a critical limit and a target level is known as:
The cooking stage of food is commonly identified as a critical control point because it:
Which of the following is an example of a control measure at a critical control point?
Which of the following are all monitoring activities?
What are the observations at critical control points called?
Checking date codes on dry goods is an example of a:
Which of the following is a common monitoring procedure?
An effective monitoring procedure for delivery would be to:
Which of the following is an example of a corrective action?
Which of these is an example of monitoring in HACCP?
Which of the following statements is true about a corrective action?
If the core temperature of a cooked turkey is reading 60 degrees C, which corrective action should be taken?
Which of the following would be an example of long term corrective action?
Verification can best be described as the measures taken:
Which of the following statements is true?
Which one of the following should be carried out at the end of a HACCP development process?
Which of the following should always prompt a review of the HACCP system?
How could a critical limit for chill storage of high-risk food be validated?
The type of food safety management implemented in a food business will depend on the:
