1) What Does HACCP Stand For a) Hazard Analysis and Critical Climate Point b) Hazard And Critical Control Point c) Hazard Analysis and Critical Control Point. d) Hazard And Critical Cooking Point 2) What is a HACCP Team a) a team of highly trained chefs b) multidisciplinary team c) a team of government investigators d) an office based team of administrative officials who spcialize in food 3) how many principles are there in a HACCP system a) four b) seven c) eighteen d) ten 4) Which of these would be a critical limit a) washing vegetables before using them b) cooking chicken to reach a temperature c) checking the use by date on canned ingredients. d) pest control 5) Which of the following sectors is HACCP applicable to; a) retailing b) fast food takeaways c) office adminostration d) facilities management 6) a new restaurant decides to develop a HACCP PLAN- THE FIRST STEP IS a) MONITOR b) VERIFY c) HIRE A CONSULTING COMPANY d) CONDUCT A HAZARD ANALYSIS

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