HACCP QUIZ MODULE 3

Identify hazard

Establish controls

Develop production goals

Monitor controls

Emotional

Chemical

Biological

Physical

Time

Aw (Water Activity)

Temperature

Nutritional content

True

False

Five

Six

Seven

Eight

Establish hazard analysis

Establish critical control points

Establishing critical control limits

Verifying

True

False

Monitoring

Verification

Hazard analysis

Corrective Action

Monitoring

Verification

Hazard Analysis

Record keeping

Where the hazards must be controlled to ensure food safety

Where food is destroyed to ensure customer safety

Something that must be supervised by the manager

Where additional training is always required