A self-control system is designed to _______ and _______ hazards that can significantly ________ food safety.
DETECT / CONTROL / THREATEN
What is the objective of a self-control system?
To guarantee the hygiene and quality of the food that the company produces or sells.
The HACCP methodology include 3 actions to keep your food safe: which are they?
Identification, evaluation and control of hazards
Which three levels are involved in the implementation of an HACCP self-control system?
The general aspects, the prerequisites or previous requirements and the HACCP plan.
Which one of the three levels of the HACCP plan establishes the context for the plan?
The general aspects
Which of the three levels of the HACCP methodology refers to the preconditions necessary for the implementation of the plan?
The prerequisites
True or false? The company can delegate the implementation of a HACCP system to an external consultant
False, the day-to-day is the responsibility of the company.
True or false: The people in the work team should be from different areas of the company.
True, the ideal is for the work team to be multidisciplinary
What is the HACCP methodology?
It is a system to detect and control possible dangers to food safety.
True or false? For an effective implementation of an HACCP system, only the management has to be committed.
False, all staff must be committed.
Which of these plans is NOT a prerequisite in a HACCP system?
Staff training plan
Cleaning and disinfection plan
Traceability plan
Pet control plan
Which of the following is NOT a prerequisite in an HACCP system?
Provider plan
Temperature control plan
Control plan for allergens and intolerances
Sales and customer plan
Can you name the 10 plans included in the prerequisites for a company's general hygiene plans.
Staff training/cleaning and disinfection/maintenance/pest control/temperature control/water control/provider/allergens/traceability
The growth of microorganisms is an example of which principles of the HACCP plan?
Analyze possible physical, chemical and microbiological hazards.
Adding preservative additive is an example of which principles of the HACCP plan?
Determination of critical control points.
What is traceability?
The ability to follow the path of a food throughout all stages of its life / from its origin to the final consumer.
