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Introduction to HACCP - questions
1. 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
2. How many principles should a HACCP system be based on?
3
5
7
18
3. 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
4. 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
