HACCP Quiz

Welcome to your HACCP Quiz

What does HACCP mean?

Hazards Abolished Cleaning Correctly Project

Hazard Analysis Critical Control Points

Helping Always Cleaning Critical Parts

Hardly Assures Clean Cuisine Place

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

Which is not one of the hazards we are concerned with in HACCP?

biological

physical

bodily

chemical

Which is not a physical hazard?

toothpicks

staples

fingernails

bandages

parasites

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 chan

In the United States HACCP is mandatory for:

seafood

meat

poultry

all of the above

Which is a Critical Control Point (CCP)?

receiving

cooking

mixing

adding seasonings

all of the above

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

Foodborne Illness means:

transmuted through food

carried through food

created in food

produced in foo

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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