Welcome to your Level 3 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 31. Critical control points for microbiological hazards need to: Be measured regularly based on staff rotas Have a flexible tolerance based on work-flow Be monitored at pre-determined levels Be recorded and placed near the supervisor’s office None 32. Which of the following is a control measure? Identifying hazards during delivery Checking the cooking temperature Completing a cleaning schedule Separating raw and cooked foods None 33. When conducting a hazard analysis which of the following procedures are used? Establishing records Identifying corrective actions Identifying critical limits Identifying controls None 34. General hazards are best controlled by the: Critical control points Quality systems HACCP plan Prerequisite programmes None 35. Storing cooked turkey below 5 degrees C in fridge is an example of: A corrective action A control measure A prerequisite Monitoring None 36. Which control measure is the most effective to reduce the amount of stalks in dried fruit? Visual random checks Auditing the supplier Certificate of analysis Sieving before use None 37. Ensuring your staff wear suitable head coverings when preparing food will: Ensure that the potential for chemical contamination is monitored Prevent microbiological growth Control physical contamination of food Ensure allergens are not spread from hair to hair None 38. A critical control point in a process is a step where: Hazards must be controlled to ensure food safety Food is destroyed to ensure customer safety Management supervision is essential Additional training is always required None 39. Which of the following best defines a critical limit? A value that separates the acceptable from the unacceptable The magnitude of the hazard which makes it unacceptable The actions which reduce a food safety hazard to an acceptable level A value which provides evidence that the HACCP system is effective None 40. Which of the following is a correct example of critical limits and targets? Critical limit of cooking is 75 degrees C, target temperature is 78 degrees C Critical limit of cooking is 75 degrees C, target temperature is 73 degrees C Critical limit for non-ferrous metal is none detected, the target is 2mm Critical limit for the refrigerator is 5 degrees C, the target temperature is 8 degrees C None 41. What must be done at every critical control point? Implement effective control procedures Check the temperature of food Ensure sufficient time is allowed to cook food Ensure continuous supervision None 42. The difference between a critical limit and a target level is known as: Deviation Target Tolerance Control None 43. The cooking stage of food is commonly identified as a critical control point because it: It is the only step in the process which will reduce the hazard to an acceptable level It will ensure the product meets quality requirements of customers It can be monitored frequently using a calibrated thermometer The critical limits can be set using legal requirements None 44. Which of the following is an example of a control measure at a critical control point? Checking the temperature of high-risk food Rotating stock efficiently Cooking food thoroughly Thoroughly washing hands None 45. Which of the following are all monitoring activities? Checking temperatures, throwing away food and auditing Checking temperatures, measuring and observation Throwing away food, auditing and observation Checking date codes, checking records and rejecting supplies None 46. What are the observations at critical control points called? Control measures Hazards Risks Monitoring None 47. Checking date codes on dry goods is an example of a: Monitoring action Prerequisite programme Corrective action Hazard analysis None 48. Which of the following is a common monitoring procedure? Keeping food in transparent containers Throwing away potentially contaminated food Measuring the temperature of the refrigerator Training food handlers in food safety procedures None 49. An effective monitoring procedure for delivery would be to: Check the date codes of delivered food Store the delivered chilled food below 8 degrees C Audit suppliers of delivered food Unload deliveries as soon as they arrive None 50. Which of the following is an example of a corrective action? Checking food temperature with a probe thermometer Changing specifications every 3 months Rejecting contaminated food Storing frozen food at -18 degrees C None 51. Which of these is an example of monitoring in HACCP? Selecting approved suppliers Testing the food safety knowledge of staff Auditing supplier finances Analysing complaint data None 52. Which of the following statements is true about a corrective action? It is not always needed when a critical limit is exceeded It always involves disposal of the food involved It involves dealing with affected products and regaining control It is only concerned with bringing the process back under control None 53. If the core temperature of a cooked turkey is reading 60 degrees C, which corrective action should be taken? Dispose of the turkey in accordance with company procedures Continue cooking until the temperature reaches the critical limit Cook the turkey quickly, store in a refrigerator and re-cook later Send the turkey to be packed immediately None 54. Which of the following would be an example of long term corrective action? Stop production Destroy suspect food Purchase new blast chillers Change the cooking method None 55. Verification can best be described as the measures taken: When a critical limit is breached To eliminate a food safety hazard To determine compliance with the HACCP plan To confirm that the process is under control None 56. Which of the following statements is true? Records for monitoring are not always required in a full HACCP system Records are useful when investigating food complaints All sizes and types of business require the same documentation Monitoring documents must be completed by supervisors None 57. Which one of the following should be carried out at the end of a HACCP development process? Conduct a hazard analysis Validate the HACCP plan Determine corrective actions for critical controls Produce suitable HACCP documentation None 58. Which of the following should always prompt a review of the HACCP system? A food safety inspection A change in pest control contract Customer complaint regarding the quality of food A change in cooking methods None 59. How could a critical limit for chill storage of high-risk food be validated? Obtain evidence of legal limits regarding acceptable temperatures Check and record the refrigerator temperature using a calibrated probe thermometer Continually monitor the refrigerator temperature for a number of days Conduct an audit of completed monitoring documentation None 60. The type of food safety management implemented in a food business will depend on the: Requirements of the local environmental health practitioner Number of trained personnel available Amount of time available for monitoring Size and complexity for the business None Time’s up
