HACCP course - Level 2 - Early years

Which of the following best describes HACCP?

Optional but recommended for all businesses

Recommended for all food businesses over 5 staff

Recommended for all non-franchise business

Mandatory for all food premises regardless of size

Which of the following best describes the purpose of HACCP?

To ensure that food is produced to the correct quality standards

To manage all likely risks to food safety

To ensure machinery breakdowns do not contaminate food production

To train staff to latest Health & Safety standards

What does the acronym HACCP stand for?

Hazard Analysis Critical Control Point

Hazard Analysis Critical Continuous Process

Health Allowance Chief Control Process

Hazard Analysis Complete Control Point

How many principles should a HACCP system be based on?

3

5

7

18

Introduction to HACCP - questions