Question 3: The following HACCP statements are: (Answer true or false in space provided)

True or False

. A hazard analysis involves identifying and assessing the seriousness and likelihood of the hazard occurring.

` Maximum internal temperatures are critical limits for cooking.

` Once critical limits have been set, they do not need to be monitored.

` All businesses must make sure that their HACCP procedures are working correctly.

` Under HACCP all testing, monitoring and verification must be recorded and those records must be stored.

Question 5: The following statements relating to hazards and hazard analysis are:

(Tick the correct box indicating true or false)

True

False

` Hazards are any biological, chemical or physical properties which could cause a food safety problem.

` Hazards can occur at any part of the food production pathway.

` Hazards only occur during the preparation of food.

`Hazard analysis involves identifying and assessing the seriousness and likelihood of the hazard occurring.

Question 6: The following statements relating to a critical control point are:

(Tick the correct box indicating true or false)

True

False

`A Critical Control Point is a point, step or procedure at which control can be applied so the hazard can be prevented, eliminated or reduced to an acceptable level.

` A Critical Control Point can exist at any step of the catering cycle.

` Effective ordering of food will eliminate many critical control points during preparation.

`Any critical control point which has been identified needs to be analysed and documented as part of HACCP.

Question 7: How would a critical limit be determined and applied during the cooking process?

(Answer true or false in space provided)

True or False

`` Critical limits are the maximum or minimum levels which ensure safety of the product.

` If the number of bacteria in a sample is below a certain level, then the product is deemed acceptable.

` If the number of bacteria is above the maximum level, the product is deemed unacceptable.

` Maximum internal temperatures are critical limits for cooking.

` Minimum internal temperatures are critical limits for cooking.

Question 8: The following statements relate to procedures for monitoring and sampling:

(Tick the correct answers)

The systems and procedures used in food production must be monitored to make sure they are being followed.

`All systems and procedures must be monitored once per calendar year.

` Samples are taken at each step so they can be tested to see whether the critical limits have been breached.

` If the monitoring and sampling indicates an unacceptable level, then the processes and procedures must be adjusted to prevent it happening again.

` Once the processes and procedures for a critical control point have been adjusted to satisfactory levels, the actual production step is no longer a critical control point.

Question 9: What are the legal requirements for record keeping and verification of HACCP procedures? The following statements are: (Answer true or false in space provided)

` True or False

`All testing, monitoring and verification must be recorded and those records must be stored.

` By storing all HACCP related records you can prove that your procedures meet the requirements.

` If all recording mechanisms are in place then all HACCP procedures must be working correctly.

` Businesses must make sure that their HACCP procedures are working correctly.

` There is a variety of procedures that can be followed to verify the accuracy of the HACCP program.

Question 10: The following standards for ordering procedures contribute to good HACCP standards

(Tick the correct answers)

`Have clear product specifications in place

` Have good standards for quality in place

` Have delivery and hygiene procedures in place

` Use only local suppliers with references

`Have a code of conduct in place for all suppliers

` Use suppliers with appropriate accreditation, who meet food safety requirements.

Question 11: The following are standard procedures for systematically checking deliveries on arrival:

(Answer true or false in space provided)

True or False

` Use a data logger in transit and check the temperature of refrigerated items

`

` Check for any signs of deterioration, such as frozen food starting to thaw

` Food items should have no obvious contamination

`

` Ensure separation of cooked and raw foods to prevent cross-contamination

Question 12: Select the correct requirements for the correct and safe storage of foods:

(Tick the correct box indicating true or false)

True

False

` All perishable foods must be stored outside the danger zone below 5C or above 60C.

` Keep items separated and stored according to their potential for cross-contamination, e.g. cooked foods on the top shelf, raw foods below, all food to be covered.

` Foods which exceed the temperature requirements on delivery must be refrigerated immediately.

` Keep main food groups separate in coolroom, e.g. dairy, meat and vegetables on different shelves at the appropriate temperature, i.e. below 5C.

` Use clean, sanitised containers made from food safe materials for the storage of raw and prepared foods.

` Store dry foods in a cool, dry location on shelves with even temperature and good ventilation.

Question 13: The following rules apply to ensure food safety during the preparation of food:

(Tick the correct box to indicate true or false)

True

False

` Keep raw and cooked ingredients apart and do not use the same tools or cutting boards for different tasks.

` Wash, peel and rewash (WPRW) items in clean water to prevent contamination from chemicals and bacteria.

` Store prepared vegetables in water to maintain their nutritional value.

` Wash all equipment and tools used for raw food prior to using them for cooked food.

` Clean and sanitise benches and cutting boards in between production steps.

` Food may only be left in the danger zone (between 5 and 60C) for 2 hours.