HACCP Knowledge Assessment
Evaluate your understanding of HACCP principles and food safety practices.
Full Name
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First Name
Last Name
Email Address
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example@example.com
Department/Role
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Please Select
Production
Quality Assurance
Maintenance
Management
Other
How familiar are you with the principles of HACCP?
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Not familiar
1
2
3
4
Very familiar
5
1 is Not familiar, 5 is Very familiar
Which of the following is the main purpose of HACCP?
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To ensure food safety by identifying and controlling hazards
To improve food flavor
To reduce food production costs
To increase sales
Select all critical control points (CCPs) in a typical food processing operation.
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Cooking
Packaging
Receiving raw materials
Storing cleaning supplies
Other
Match the HACCP principle to its description.
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Rows
Identify hazards
Establish critical limits
Establish monitoring procedures
Description
Conduct a hazard analysis
Establish critical limits
Establish monitoring procedures
Conduct a hazard analysis
Establish critical limits
Establish monitoring procedures
Conduct a hazard analysis
Establish critical limits
Establish monitoring procedures
What action should be taken if a critical limit is not met?
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Continue as usual
Implement corrective actions
Ignore the issue
Increase production speed
Rate the importance of documentation in the HACCP process.
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1
2
3
4
5
Briefly describe a potential biological hazard in your work area.
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List two examples of corrective actions in a HACCP plan.
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