Applying HACCP Principles (TM) For The Food Service Industry Demo
Review Unit

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Unit One: Introduction to HACCP
Question 1

Which of the following people WOULD NOT be part of the HACCP team?

a) Health inspectors b) Managers
c) Maintenance personnel d) Cooks

 

Question 2

HACCP was originally developed by ___________.

a) The US Food and Drug Administration b) The Pillsbury Company
c) The food processing industry d) A collaborative effort by all of the above

 

Question 3

____________ provide the basic environment and operating conditions necessary for the production of safe food.

a) Prerequisite Programs b) The seven HACCP principles
c) The Food Code regulations d) Self-inspections

 

Question 4

Who selects the HACCP Coordinator?

a) The owner of the facility b) Management
c) The local Dept. of Health d) The HACCP team

 

Question 5

Which of the following statements about a HACCP Plan IS NOT true?

a) The HACCP Plan is the blueprint for food safety and must be accurate in every detail. b) The HACCP Plan is developed through the process of applying the seven HACCP Principles to all hazardous food items.
c) Once the written HACCP Plan has been created, the HACCP team must be assembled. d) The HACCP Plan is a working document that is referred to constantly and it must be kept up-to-date.