MULTIPLE CHOICE 1. Most disease-causing bacteria grow between the temperatures of ______. a. 32°F and 65°F b. 41°F and 140°F c. 70°F and 135°F d. 100°F and 155°F 2. Bacteria only need ________ to reproduce enough cells to cause a food-borne illness. a. 2 hours b. 4 hours c. 6 hours d. 8 hours 3. CCP is short for ___________. a. crucial control point b. critical control place c. critical counter point d. critical control point 4. The four growth phases of bacte- ria are: a. rapid, stationary and death b. lag, log and death c. lag, log, stationary and death d. lag, rapid, stationary and death 5. Approximately every ______ the bacteria count will double under optimal conditions. a. 15 minutes b. 45 minutes c. 60 minutes d. 75 minutes 6. Which of the following is not a symptom of a food-borne illness? a. nausea b. diarrhea c. fever d. sneezing 7. Which agency is responsible for inspecting domestic and imported meats, poultry and processed meats? a. USDA b. FDA c. EPA d. CDC HACCP TEST T he following questions can be used to test employees on HACCP competency. The answer key follows along with a certifcate for successfully completing the HACCP exam.
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MULTIPLE CHOICE
1. Most disease-causing bacteria grow between the temperatures of ______. a. 32F and 65F b. 41F and 140F c. 70F and 135F d. 100F and 155F
2. Bacteria only need ________ to reproduce enough cells to cause a food-borne illness. a. 2 hours b. 4 hours c. 6 hours d. 8 hours
3. CCP is short for ___________. a. crucial control point b. critical control place c. critical counter point d. critical control point
4. The four growth phases of bacte-ria are: a. rapid, stationary and death b. lag, log and death c. lag, log, stationary and death d. lag, rapid, stationary and death
5. Approximately every ______ the bacteria count will double under optimal conditions. a. 15 minutes b. 45 minutes c. 60 minutes d. 75 minutes
6. Which of the following is not a symptom of a food-borne illness? a. nausea b. diarrhea c. fever d. sneezing
7. Which agency is responsible for inspecting domestic and imported meats, poultry and processed meats? a. USDA b. FDA c. EPA d. CDC
HACCP TEST
The following questions can be used to test employees on HACCP competency. The answer key follows along with a certifcate for successfully completing the HACCP exam.
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8. Which agency enforces health standards and work-related safety regulations? a. EPA b. U.S. Department of Commerce c. OSHA d. CDC
9. The health department will inspect a food operation at least once _____. a. every week b. every month c. every 6 months d. every year
10. Most potentially hazardous foods should be kept at a temperature of _____ or below when received. a. 32F b. 41F c. 65F
11. All shelving units should be kept ________ from floors and walls. a. 4 inches b. 6 inches c. 8 inches d. 12 inches
12. Hot food must be held at ______. a. 120F b. 135F c. 155F d. 165F
13. Reheated foods must be reheated to _______. a. 120F b. 135F c. 155F d. 165F
14. Potentially hazardous foods must finish the cooling process within _____. a. 2 hours b. 4 hours c. 6 hours d. 8 hours
15. Food should be discarded if it exceeds ______ during cold prep or serving. a. 41F b. 55F c. 65F d. 70F
16. An estimated ____________ cases of food-borne disease occur each year in the United States. a. 1 million b. 9 million c. 34 million d. 76 million
17. Which of the following is not a measurement for monitoring criti-cal control points? a. visual b. taste c. time d. temperature
18. HACCP is a ______________ sys-tem. a. reactive b. preventive c. ineffective
19. What is the proper method of rotation of stored food called? a. HACCP b. CCP c. FIFO
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20. What is the temperature range of fresh meat and poultry? a. 3135F b. 3338F c. 4060F d. 4555F
21. Bacteria grow best in foods that are in the pH range of ______. a. 0.04.6 b. 2.68.0 c. 4.67.0 d. 5.09.6
22. Shell stock tags must be kept on-site for _________. a. 1 week b. 30 days c. 60 days d. 90 days
FILL IN THE BLANK
23. List the seven principles of HACCP.
1. __________________________________
2. __________________________________
3. __________________________________
4. __________________________________
5. __________________________________
6. __________________________________
7. __________________________________
24. FATTOM is an acronym for _______________________________.
25. List at least five factors contribut-ing to food-borne illness.
1. __________________________________
2. __________________________________
3. __________________________________
4. __________________________________
5. __________________________________
26. What are the two types of ther-mometer calibration methods?
1. __________________________________
2. __________________________________
27. List at least three activities after which employees should wash their hands.
1. __________________________________
2. __________________________________
3. __________________________________
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28. List at least three methods of cooling foods.
1. __________________________________
2. __________________________________
3. __________________________________
29. What does MSDS stand for?
____________________________________
TRUE/FALSE
30. Raising the pH in foods may ren-der them non-potentially hazard-ous. True False
31. Only kitchen staff needs to be trained in HACCP principles. True False
32. Anaerobic bacteria must have oxy-gen in order to grow. True False
33. Choosing a reputable pest-control operator is an essential compo-nent of a HACCP plan. True False
34. CCPs are points in the process where bacteria or other harmful organisms may grow or food may become contaminated. True False
35. HACCP involves eight principles. True False
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MATCHING
Match with correct definition. List the letter of the correct definition next to the word below.
Bacteria __________________________
Contamination ___________________
Cross-Contamination _____________
Corrective Action _________________
Critical Control Point _____________
Critical Limit _____________________
Food-Borne Illness _______________
Food-Borne Outbreak ____________
HACCP Plan ______________________
HACCP System ___________________
Hazard __________________________
Microorganism ___________________
Monitoring _______________________
Operational Step _________________
Parasite __________________________
Pathogen _________________________
Record __________________________
Risk _____________________________
Toxin ____________________________
Virus _____________________________
a. Living single-cell organisms.
b. A measurable limit at a CCP that can be monitored to control the identified hazard to a safe level in the food.
c. The unintended presence of potentially harmful substances, including microorganisms, chemi-cals and physical objects in food.
d. An activity that is taken by a per-son whenever a critical limit is not met.
e. A protein-wrapped genetic mate-rial which is the smallest and simplest life-form known.
f. A biological, physical or chemical property that may cause a food to be unsafe for human consump-tion.
g. The occurrence of two or more people experiencing the same ill-ness after eating the same food.
h. The transfer of harmful substanc-es or disease-causing microorgan-isms to food by hands, food-con-tact surfaces, sponges, cloth tow-els and utensils that touch raw food, are not cleaned, and then touch ready-to-eat foods.
i. A poisonous substance that may be found in food.
j. The result of implementing the HACCP principles in an operation that has a foundational, compre-
-
hensive, prerequisite program in place.
k. A form of life that can be seen only with a microscope; includ-ing bacteria, viruses, yeast and single-celled animals.
l. The act of observing and making measurements to help determine if critical limits are being met and maintained.
m. An operational step or procedure in a process, production method, or recipe, at which control can be applied to prevent, reduce or elim-inate a food safety hazard.
n. A documentation of monitoring observation and verification activi-ties.
o. A written document which is based on the principles of HACCP and which describes the proce-dures to be followed to ensure the control of a specific process or procedure.
p. An organism that grows, feeds and is sheltered on or in a differ-ent organism and contributes to its host.
q. A microorganism that is infectious and causes disease.
r. An estimate of the likely occur-rence of a hazard.
s. Sickness resulting from acquiring a disease that is carried or trans-
mitted to humans by food con-taining harmful substances.
t. An activity in a food establish-ment, such as receiving, storage, preparation, cooking, etc.
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MULTIPLE CHOICE
1. Most disease-causing bacteria grow between the temperatures of ______. a. 32F and 65F b. 41F and 140F c. 70F and 135F d. 100F and 155F
2. Bacteria only need ________ to reproduce enough cells to cause a food-borne illness. a. 2 hours b. 4 hours c. 6 hours d. 8 hours
3. CCP is short for ___________ a. crucial control point b. critical control place c. critical counter point d. critical control point
4. The four growth phases of bacte-ria are: a. rapid, stationary and death b. lag, log and death c. lag, log, stationary and death d. lag, rapid, stationary and death
5. Approximately every ______ the bacteria count will double under optimal conditions. a. 15 minutes b. 45 minutes c. 60 minutes d. 75 minutes
6. Which of the following is not a symptom of a food-borne illness? a. nausea b. diarrhea c. fever d. sneezing
7. Which agency is responsible for inspecting domestic and imported meats, poultry and processed meats? a. USDA b. FDA c. EPA d. CDC
8. Which agency enforces health standards and work-related safety regulations? a. EPA b. U.S. Department of Commerce c. OSHA d. CDC
9. The health department will inspect a food operation at least once _____. a. every week b. every month c. every 6 months d. every year
10. Most potentially hazardous foods should be kept at a temperature of _____ or below when received. a. 32F b. 41F c. 65F
HACCP TEST ANSWER KEY
HACCP TEST ANSWER KEY
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11. All shelving units should be kept ________ from floors and walls. a. 4 inches b. 6 inches c. 8 inches d. 12 inches
12. Hot food must be held at ______. a. 120F b. 135F c. 155F d. 165F
13. Reheated foods must be reheated to _______. a. 120F b. 135F c. 155F d. 165F
14. Potentially hazardous foods must finish the cooling process within _____. a. 2 hours b. 4 hours c. 6 hours d. 8 hours
15. Food should be discarded if it exceeds ______ during cold prep or serving. a. 41F b. 55F c. 65F d. 70F
16. An estimated ____________ cases of food-borne disease occur each year in the United States. a. 1 million b. 9 million c. 34 million d. 76 million
17. Which of the following is not a measurement for monitoring criti-cal control points? a. visual b. taste c. time d. temperature
18. HACCP is a ______________ sys-tem. a. reactive b. preventive c. ineffective
19. What is the proper method of rotation of stored food called? a. HACCP b. CCP c. FIFO
20. What is the temperature range of fresh meat and poultry? a. 3135F b. 3338F c. 4060F d. 4555F
21. Bacteria grow best in foods that are in the pH range of ______. a. 0.04.6 b. 2.68.0 c. 4.67.0 d. 5.09.6
22. Shell stock tags must be kept on-site for _________. a. 1 week b. 30 days c. 60 days d. 90 days
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FILL IN THE BLANK
23. List the seven principles of HACCP.
1. Analyze hazards.
2. Identify critical control points.
3. Establish preventative measures.
4. Establish monitoring procedures.
5. Establish corrective actions.
6. Establish procedures to verify sys-tem is working properly.
7. Establish effective recordkeeping.
24. FATTOM is an acronym for
Food
Acid
Temperature
Time
Oxygen
Moisture
25. List at least five factors contribut-ing to food-borne illness.
1. Use of leftovers
2. Improper cleaning
3. Cross-contamination
4. Contaminated raw food
5. Inadequate reheating
6. Improper hot storage
7. Inadequate cooking
8. Infected people touching food
9. Time between preparing and serving
10. Improper cooling
26. What are the two types of ther-mometer calibration methods?
1. Ice point method
2. Boil point method
27. List at least three activities after which employees should wash their hands.
1. Smoking
2. Eating
3. Using the restroom
4. Handling money
5. Touching raw food
6. Touching or combing their hair
7. Taking a break
8. Handling anything dirty
HACCP TEST ANSWER KEY
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28. List at least three methods of cooling foods.
1. Cool in small batches
2. Use shallow pan
3. Stir frequently
4. Ice-water bath
5. Blast chill
6. Add cool water as ingredient
29. What does MSDS stand for?
Material safety data sheet
TRUE/FALSE
30. Raising the pH in foods may ren-der them non-potentially hazard-ous. True False
31. Only kitchen staff needs to be trained in HACCP principles. True False
32. Anaerobic bacteria must have oxy-gen in order to grow. True False
33. Choosing a reputable pest-control operator is an essential compo-nent of a HACCP plan.
True False
34. CCPs are points in the process where bacteria or other harmful organisms may grow or food may become contaminated. True False
35. HACCP involves eight principles. True False
MATCHING
Match with correct definition. List the letter of the correct definition next to the word below.
Bacteria : a Living single-cell organ-isms.
Contamination: c The unintended pres-ence of potentially harmful substances, including microorganisms, chemicals and physical objects in food.
Cross-Contamination: h The transfer of harmful substances or disease-causing microorganisms to food by hands, food-contact surfaces, sponges, cloth towels and utensils that touch raw food, are not cleaned, and then touch ready-to-eat foods.
Corrective Action d An activity that is taken by a person whenever a critical limit is not met.
Critical Control Point m An operational step or procedure in a process, produc-tion method, or recipe, at which control
-
can be applied to prevent, reduce or eliminate a food safety hazard.
Critical Limit b A measurable limit at a CCP that can be monitored to control the identified hazard to a safe level in the food.
Food-Borne Illness s Sickness resulting from acquiring a disease that is carried or transmitted to humans by food con-taining harmful substances.
Food-Borne Outbreak g The occurrence of two or more people experiencing the same illness after eating the same food.
HACCP Plan o A written document which is based on the principles of HACCP and which describes the proce-dures to be followed to ensure the con-trol of a specific process or procedure.
HACCP System j The result of imple-menting the HACCP principles in an operation that has a foundational, com-prehensive, prerequisite program in place.
Hazard f A biological, physical or chemical property that may cause a food to be unsafe for human consump-tion.
Microorganism k A form of life that can be seen only with a microscope; including bacteria, viruses, yeast, and single-celled animals.
Monitoring l The act of observing and making measurements to help deter-mine if critical limits are being met and maintained.
Operational Step t An activity in a food establishment, such as receiving, stor-age, preparation, cooking, etc.
Parasite p An organism that grows, feeds and is sheltered on or in a dif-ferent organism and contributes to its host.
Pathogen q A microorganism that is infectious and causes disease.
Risk r An estimate of the likely occur-rence of a hazard.
Record n A documentation of monitor-ing observation and verification activi-ties.
Toxin i A poisonous substance that may be found in food.
Virus e A protein-wrapped genetic material which is the smallest and sim-plest life-form known.
HACCP TEST ANSWER KEY
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C ertificate of C ompletion
This hereby certifies that
_______________________________________________________
has satisfactorily completed HACCP Food Sanitation and SafetyTraining and passed all required examinations
on this ________ day of _______________________, 20_________.
____________________________________________________________Signature of Manager
2005 Atlantic Publishing.
FOOD
SANITATION
HACCP
-
C ertificate of C ompletion
This hereby certifies that
_______________________________________________________
has satisfactorily completed HACCP Food Sanitation and SafetyTraining and passed all required examinations
on this ________ day of _______________________, 20_________.
____________________________________________________________Signature of Manager
2005 Atlantic Publishing.
FOOD
SANITATION
HACCP