Assessment: Level 3 Principles of HACCP

What do the letters HACCP stand for?

Which regulation requires every food business to have a documented food safety management system based on the principles of HACCP?

Which of the following is a prerequisite programme rather than a HACCP critical control point?

Why do prerequisite programmes matter to a HACCP plan?

How many preliminary steps are completed before the seven principles begin?

What is the purpose of confirming the process flow diagram on site?

When identifying the intended use and consumers, which group needs the tightest controls?

Which set correctly lists the four types of hazard considered in a hazard analysis?

How is the significance of a hazard judged during hazard analysis?

Why is an allergen treated as a hazard in its own right?

What best describes a critical control point?

The CCP decision tree is applied to decide what?

Which of these is a common critical control point in a kitchen?

A step controls a hazard, but a later step provides the real safeguard. This step is best described as:

What is a critical limit?

What does it mean for a critical limit to be validated?

Good monitoring of a critical control point answers four questions. Which set is correct?

Why is real time monitoring generally better than retrospective monitoring for controlling a CCP?

Why should corrective action be decided in advance?

A corrective action has two parts. Which pair is correct?

When a critical limit is breached, why must you find out how far back the problem reached?

What is the difference between validation and verification?

Which of the following is a record generated by a HACCP system, rather than a document that describes it?

For roughly how long are food safety records commonly kept?

Which of these is a valid trigger to review a HACCP plan?