3. Food Microbiology and Safety

Haccp Principles — Quiz

Test your understanding of haccp principles with 5 practice questions.

Practice Questions

Question 1

What is the primary distinction between hazard analysis and risk assessment in the context of HACCP?

Question 2

During hazard analysis for peanut roasting, which combination correctly pairs a potential biological hazard with the step likely designated as a Critical Control Point?

Question 3

For a pathogen with a $D_{121.1}$ value of $0.3$ min, what holding time at $121.1^{\circ}\mathrm{C}$ is required to achieve a 12-log (12D) reduction?

Question 4

What does instrument calibration ensure in a HACCP system?

Question 5

If a refrigeration CCP monitoring record shows a temperature of 8 °C exceeding the critical limit of 5 °C, what is the most appropriate corrective action?