HACCP

1) What does HACCP stand for ?

a. Hazard Analysis and Critical Control Point.
b. Hazard and Critical Control Point.
c. Health Analysis and Critical Control Point.
d. Hazard And critical Cooking point.

2) What is a HACCP plan ?

a. A form that has to be filled to by all the food handlers.
b. A food hygiene rating scheme.
c. A written document based upon 7 principles of HACCP, which
clearly states the safety procedures to be followed and to identify
any hazards that must be avoided, removed or reduced.
d. A system used in food hygiene auditing.

3) How many principles are there in HACCP?

a. Four
b. Seven
c. Eight
d. Ten

4) Why must food be thoroughly cooked to the perfect time and

temperature ?
a. It helps improves the taste.
b. Makes the food look more attractive.
c. It is the requirement of the law.
d. It helps to kill harmful microbes & bacteria’s that can cause disease.
5) Which of the following is true about bacteria.
a. A bacteria multiplies and grows in warm environment.
b. Bacteria need air to survive.
c. Every type of bacteria can cause food poisoning to the people.
d. By freezing food you can kill bacteria.