Welcome to your Level 2 HACCP Exam Name Email 1. The main reason for having a food safety management system is to: Reduce training costs Prevent prosecutions Prevent accidents Provide Safe Food None 2. Which of these is the most appropriate control measure for high-risk food which is not be to eaten immediately Cool rapidly and refrigerate Cover and transfer to a refrigerator immediately Divide into smaller portions and hold at room temperature Cover and keep warm until required for service None 3. Which one of the following is included in the seven principles of HACCP? Define the terms of reference Establish corrective actions Increase the amount of bacteriological testing Assemble a multidisciplinary team None 4. One benefit of HACCP is that it: Assists in a due-diligence defence Removes the need for auditing Reduces the need for cleaning schedules Only requires a few members of staff to be involved None 5. Which of the following statements is true? Poor temperature control can result in an allergenic hazard Poor temperature control can result in a microbiological hazard developing Failure to cook food thoroughly can result in a chemical hazard Failure to disinfect properly results in a physical hazard None 6. A food business operator has a legal obligation to: Establish, implement and maintain a HACCP system based on CODEX principles Train all high-risk food handlers to level 2 standard in HACCP Implement and maintain a documented food quality HACCP system Consult an environmental Health practitioner to advise on HACCP food safety matters None 7. A food business operator will assist their defence of due diligence if their HACCP system is: Detailed and includes complex risk assessment methods to determine critical control points Developed by consultants applying scientific information Implemented, documented and regularly reviewed as accurate Audited during development as being acceptable by an enforcement officer None 8. A process flow diagram is required as part of HACCP because: The business complies with the law All steps in the process are included All staff are involved in the process when it is verified The product can be made within pre-determined time allowances None 9. The last HACCP principle is? Establish documentation Conduct a hazard analysis Establish critical control limits Establish corrective actions None 10. Food safety legislation requires food businesses to implement food safety management systems based on HACCP principles. This means all businesses must: Review prerequisites based on the 7 principles Identify and control hazards Start with the first critical control point Have a technical director on their team None 11. Prerequisites can be described as: Systems to monitor food throughout a process Plans to verify HACCP systems Description of the product and processes involved Good hygiene practices None 12. The scope of the HACCP plan should include: The start and end points of the study Critical control points Methods used to ensure the study is correct Details of corrective action procedures None 13. Which of these HACCP principles should be carried out once the hazard analysis has been conducted? Establish monitoring procedures Establish corrective actions Establish critical control points Establish verification procedures None 14. Which of the following is a legal requirement? Train a multidisciplinary team Identify control measures using the CODEX decision tree Establish monitoring procedures Establish documented supplier specifications None 15. Changes to cooking methods should mean that: The HACCP plan is reviewed to ensure it is still accurate and valid Staff are retrained in HACCP principles and CCP monitoring Critical limits are made more stringent Additional critical control points are established at intake None 16. Which of the following is not an example of a prerequisite? Pest control measure Using approved suppliers Routine cleaning programmes Cooking food to 75 degrees C None 17. Which of the following form a foundation for HACCP development? Supplier contracts Supplier specification Quality programmes Prerequisite programmes None 18. Which of the following should be included in the terms of reference for a HACCP study? Which products should be included The flow diagram The critical control points Methods of verification None 19. It is a good idea to have a HACCP team because: It is a legal requirement for every business to have a HACCP team A team can bring a range of experience and expertise to analysing hazards The team can ensure complex risk assessments are conducted It can help reduce the amount of monitoring required during production None 20. Which prerequisite will provide confidence that the raw materials are fit for purpose? Traceability Glass policy Approved suppliers Personal hygiene/training None 21. Which is the best method to ensure the process flow diagram is accurate? Check against the flow diagram Ask the supervisor to check Walk the process flow Use the HACCP team to agree None 22. What does the HACCP plan involve? Prerequisite programmes, HACCP control charts and HACCP training details Process flow diagrams, HACCP control charts and consumers Pest control records, process flow diagrams and HACCP training details HACCP training details, HACCP control charts and process flow diagrams None 23. A decision tree is: An accurate method to identify all control points A legal requirement to use to identify critical control points Used to identify critical control points The only method to identify critical control points None 24. During an audit you identified fruit flies near the fruit storage areas. The best prerequisites to audit to establish the cause would be: Pest control and cleaning schedules Stock control and pest control Training and stock control Cleaning schedules and stock control None 25. Which of the following will best prevent microbiological multiplication in food? Checking deliveries to ensure packaging is intact Effective cleaning and disinfecting refrigerators Putting food into refrigerators quickly after it has been delivered Separating low-risk and high-risk foods at all times None 26. Within HACCP, control measures must: Be recorded accurately Eliminate hazards or reduce them to a safe level Be approved by environmental health practitioners Only be implemented before food is cooked None 27. Which of the following is a food safety hazard? Multiplication of viruses in food Food with a low pH Multiplication of pathogens in food Pressurised steam None 28. Which of the following best describes hazard analysis? Determining which items are harmful and significant to food safety The actions taken when a critical limit is breached Determining the value of critical limits Collecting and evaluating information on hand washing None 29. Which of the following is a control measure? Identifying hazards Checking the fridge temperature Storing food in the fridge Completing a cleaning schedule None 30. When conducting a hazard analysis it is important to identify the significant hazards because it: Target controls where they are most important Ensures quality standards are maintained Ensures employee health and safety Enables them to be cleaned and disinfected None Time’s up
