HACCP Level 3 Exam

Welcome to Level 3 HACCP

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1.

The main reason for having a food safety management system is to:Deselect Answer

Reduce training costs

Prevent prosecutions

Prevent accidents

Provide Safe Food

2.

Which one of the following is included in the seven principes of HACCP?Deselect Answer

Define the terms of reference

Establish corrective actions

Increase the amount of bacteriological testing

Assemble a multidisciplinary team

3.

One benefit of HACCP is that it:Deselect Answer

Assists in a due-diligence defence

Removes the need for auditing

Reduces the need for cleaning schedules

Only requires a few members of staff to be involved

4.

Which of these is the most appropriate control measure for high-risk food which is not be to eaten immediately?Deselect Answer

Cool rapidly and refrigerate

Cover and transfer to a refrigerator immediately

Divide into smaller portions and hold at room temperature

Cover and keep warm until required for service

5.

Which of the following statements is true?Deselect Answer

Poor temperature control can result in an allergenic hazard

Poor temperature control can result in a microbiological hazard developing

Failure to cook food thoroughly can result in a chemical hazard

Failure to disinfect properly results in a physical hazard

6.

A food business operator has a legal obligation to:Deselect Answer

Establish, implement and maintain a HACCP system based on CODEX principles

Train all high-risk food handlers to level 2 standard in HACCP

Implement and maintain a documented food quality HACCP system

Consult an environmental Health practitioner to advise on HACCP food safety matters

7.

A food business operator will assist their defence of due diligence if their HACCP system is:Deselect Answer

Detailed and includes complex risk assessment methods to determine critical control points

Developed by consultants applying scientific information

Implemented, documented and regularly reviewed as accurate

Audited during development as being acceptable by an enforcement officer

8.

A process flow diagram is required as part of HACCP because:Deselect Answer

The business complies with the law

All steps in the process are included

All staff are involved in the process when it is verified

The product can be made within pre-determined time allowances

9.

The last HACCP principle is?Deselect Answer

Establish documentation

Conduct a hazard analysis

Establish critical control limits

Establish corrective actions

10.

Food safety legislation requires food businesses to implement food safety management systems based on HACCP principles. This means all businesses must:Deselect Answer

Review prerequisites based on the 7 principles

Identify and control hazards

Start with the first critical control point

Have a technical director on their team

11.

Prerequisites can be described as:Deselect Answer

Systems to monitor food throughout a process

Plans to verify HACCP systems

Description of the product and processes involved

Good hygiene practices

12.

The scope of the HACCP plan should include:Deselect Answer

The start and end points of the study

Critical control points

Methods used to ensure the study is correct

Details of corrective action procedures

13.

Which of these HACCP principles should be carried out once the hazard analysis has been conducted?Deselect Answer

Establish monitoring procedures

Establish corrective actions

Establish critical control points

Establish verification procedures

14.

Which of the following is a legal requirement?Deselect Answer

Train a multidisciplinary team

Identify control measures using the CODEX decision tree

Establish monitoring procedures

Establish documented supplier specifications

15.

Changes to cooking methods should mean that:Deselect Answer

The HACCP is reviewed to ensure it is still accurate and valid

Staff are retrained in HACCP principles and CCP monitoring

Critical limits are made more stringent

Additional critical control points are established at intake

16.

Which of the following is not an example of a prerequisite?Deselect Answer

Pest control measure

Using approved suppliers

Routine cleaning programmes

Cooking food to 75 degrees C

17.

Which of the following form a foundation for HACCP development?Deselect Answer

Supplier contracts

Supplier specification

Quality programmes

Prerequisite programmes

18.

Which of the following should be included in the terms of reference for a HACCP study?Deselect Answer

Which products should be included

The flow diagram

The critical control points

Methods of verification

19.

It is a good idea to have a HACCP team because:Deselect Answer

It is a legal requirement for every business to have a HACCP team

A team can bring a range of experience and expertise to analysing hazards

The team can ensure complex risk assessments are conducted

It can help reduce the amount of monitoring required during production

20.

Which prerequisite will provide confidence that he raw materials are fit for purpose?Deselect Answer

Traceability

Glass policy

Approved suppliers

Personal hygiene/training

21.

Which is the best method to ensure the process flow diagram is accurate?Deselect Answer

Check against the flow diagram

Ask the supervisor to check

Walk the process flow

Use the HACCP team to agree

22.

What does the HACCP plan involve?Deselect Answer

Prerequisite programmes, HACCP control charts and HACCP training details

Process flow diagrams, HACCP control charts and consumers

Pest control records, process flow diagrams and HACCP training details

HACCP training details, HACCP control charts and process flow diagrams

23.

A decision tree is:Deselect Answer

An accurate method to identify all control points

A legal requirement to use to identify critical control points

Used to identify critical control points

The only method to identify critical control points

24.

During an audit you identified fruit flies near the fruit storage areas. The best prerequisites to audit to establish the cause would be:Deselect Answer

Pest control and cleaning schedules

Stock control and pest control

Training and stock control

Cleaning schedules and stock control

25.

Which of the following will best prevent microbiological multiplication in food?Deselect Answer

Checking deliveries to ensure packaging is intact

Effective cleaning and disinfecting refrigerators

Putting food into refrigerators quickly after it has been delivered

Separating low-risk and high-risk foods at all times

26.

Withing HACCP, control measures must:Deselect Answer

Be recorded accurately

Eliminate hazards or reduce them to a safe level

Be approved by environmental health practitioners

Only be implemented before food is cooked

27.

Which of the following is a food safety hazard?Deselect Answer

Multiplication of viruses in food

Food with a low pH

Multiplication of pathogens in food

Pressurised steam

28.

Which of the following best describes hazard analysis?Deselect Answer

Determining which items are harmful and significant to food safety

The actions taken when a critical limit is breached

Determining the value of critical limits

Collecting and evaluating information on hand washing

29.

Which of the following is a control measure?Deselect Answer

Identifying hazards

Checking the fridge temperature

Storing food in the fridge

Completing a cleaning schedule

30.

When conducting a hazard analysis it is important to identify the significant hazards because it:Deselect Answer

Target controls where they are most important

Ensures quality standards are maintained

Ensures employee health and safety

Enables them to be cleaned and disinfected

31.

Critical control points for microbiological hazards need to:Deselect Answer

Be measured regularly based on staff rotas

Have a flexible tolerance based on work-flow

Be monitored at pre-determined levels

Be recorded and placed near the supervisor's office

32.

Which of the following is a control measure?Deselect Answer

Identifying hazards during delivery

Checking the cooking temperature

Completing a cleaning schedule

Separating raw and cooked foods

33.

When conducting a hazard analysis which of the following procedures are used?Deselect Answer

Establishing records

Identifying corrective actions

Identifying critical limits

Identifying controls

34.

General hazards are best controlled by the:Deselect Answer

Critical control points

Quality systems

HACCP plan

Prerequisite programmes

35.

Storing cooked turkey below 5 degrees C in fridge is an example of:Deselect Answer

A corrective action

A control measure

A prerequisite

Monitoring

36.

Which control measure is the most effective to reduce the amount of stalks in dried fruit?Deselect Answer

Visual random checks

Auditing the supplier

Certificate of analysis

Sieving before use

37.

Ensuring your staff wear suitable head coverings when preparing food will:Deselect Answer

Ensure that the potential for chemical contamination is monitored

Prevent microbiological growth

Control physical contamination of food

Ensure allergens ar not spread from hair to hair

38.

A critical control point in a process is a step where:Deselect Answer

Hazards must be controlled to ensure food safety

Food is destroyed to ensure customer safety

Management supervision is essential

Additional training is always required

39.

Which of the following best defines a critical limit?Deselect Answer

A value that separates the aceptable from the unacceptable

The magnitude of the hazard which makes it unacceptable

The actions which reduce a food safety hazard to an acceptable level

A value which provides evidence that the HACCP system is effective

40.

Which of the following is a correct example of critical limits and targets?Deselect Answer

Critical limit of cooking is 75 degrees C, target temperature is 78 degrees C

Critical limit of cooking is 75 degrees C, target temperature is 73 degrees C

Critical limit for non-ferrous metal is none detected, the target is 2mm

Critical limit for the refrigerator is 5 degrees C, the target temperature is 8 degrees C

41.

What must be done at every critical control point?Deselect Answer

Implement effective control procedures

Check the temperature of food

Ensure sufficient time is allowed to cook food

Ensure continuous supervision

42.

The difference between a critical limit and a target level is known as:Deselect Answer

Deviation

Target

Tolerance

Control

43.

The cooking stage of food is commonly identified as a critical control point because it:Deselect Answer

It is the only step in the process which will reduce the hazard to an acceptable level

It will ensure the product meets quality requirements of customers

It can be monitored frequently using a calibrated theremometer

The critical limits can be set using legal requirements

44.

Which of the following is an example of a control measure at a critical control point?Deselect Answer

Checking the temperature of high-risk food

Rotating stock efficiently

Cooking food thoroughly

Thoroughly washing hands

45.

Which of the following are all monitoring activities?Deselect Answer

Checking temperatures, throwing away food and auditing

Checking temperatures, measuring and observation

Throwing away food, auditing and observation

Checking date codes, checking records and rejecting supplies

46.

What are the observations at critical control points called?Deselect Answer

Control measures

Hazards

Risks

Monitoring

47.

Checking date codes on dry goods is an example of a:Deselect Answer

Monitoring action

Prerequisite programme

Corrective action

Hazard analysis

48.

Which of the following is a common monitoring procedure?Deselect Answer

Keeping food in transparent containers

Throwing away potentially contaminated food

Measuring the temperature of the refrigerator

Training food handlers in food safety procedures

49.

An effective monitoring procedure for delivery would be to:Deselect Answer

Check the date codes of delivered food

Store the delivered chilled food below 8 degrees C

Audit suppliers of delivered food

Unload deliveries as soon as they arrive

50.

Which of the following is an example of a corrective action?Deselect Answer

Checking food temperature with a probe thermometer

Changing specifications every 3 months

Rejecting contaminated food

Storing frozen food at -18 degrees C

51.

Which of these is an example of monitoring in HACCP?Deselect Answer

Selecting approved suppliers

Testing the food safety knowledge of staff

Auditing supplier finances

Analysing complaint data

52.

Which of the following statements is true about a corrective action?Deselect Answer

It is not always needed when a critical limit is exceeded

It always involves disposal of the food involved

It involves dealing with affected products and regaining control

It is only concerned with bringing the process back under control

53.

If the core temperature of a cooked turkey is reading 60 degrees C, which corrective action should be taken?Deselect Answer

Dispose of the turkey in accordance with company procedures

Continue cooking until the temperature reaches the critical limit

Cook the turkey quickly, store in a refrigerator and re-cook later

Send the turkey to be packed immediately

54.

Which of the following would be an example of long term corrective action?Deselect Answer

Stop production

Destroy suspect food

Purchase new blast chillers

Change the cooking method

55.

Verification can best be described as the measures taken:Deselect Answer

When a critical limit is breached

To eliminate a food safety hazard

To determine compliance with the HACCP plan

To confirm that the process is under control

56.

Which of the following statements is true?Deselect Answer

Records for monitoring are not always required in a full HACCP system

Records are useful when investigating food complaints

All sizes and types of business require the same documentation

Monitoring documents must be completed by supervisors

57.

Which one of the following should be carried out at the end of a HACCP development process?Deselect Answer

Conduct a hazard analysis

Validate the HACCP plan

Determine corrective actions for critical controls

Produce suitable HACCP documentation

58.

Which of the following should always prompt a review of the HACCP system?Deselect Answer

A food safety inspection

A change in pest control contract

Customer complaint regarding the quality of food

A change in cooking methods

59.

How could a critical limit for chill storage of high-risk food be validated?Deselect Answer

Obtain evidence of legal limits regarding acceptable temperatures

Check and record the refrigerator temperature using a calibrated probe thermometer

Continually monitor the refrigerator temperature for a number of days

Conduct an audit of completed monitoring documentation

60.

The type of food safety management implemented in a food business will depend on the:Deselect Answer

Requirements of the local environmental health practitioner

Number of trained personnel available

Amount of time available for monitoring

Size and complexity for the business