10 questions, graded as you go, with the reason for every answer. Start free, no sign-up.
What this covers
HACCP basics
HACCP principles
Food safety management packs
Stock rotation
Date marks
Storage
Deliveries
Sample questions
What is the main purpose of a HACCP-based system?
To test finished food in a laboratory before it goes on sale
To record customer complaints after they happen
To identify hazards and control them before harm occurs
To set the selling price of high-risk foods
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C. To identify hazards and control them before harm occurs
HACCP is preventive: it looks for what could go wrong at each step and puts controls in place. End-product testing is tempting but only finds a problem after it has happened, and only in the samples tested.
Reference: Codex Alimentarius HACCP principles
What does the law require of a food business operator in relation to HACCP?
Procedures based on HACCP principles, kept up to date
A HACCP certificate displayed at the customer entrance
A HACCP consultant employed full time
A laboratory test on every batch of food
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A. Procedures based on HACCP principles, kept up to date
Operators must put in place, implement and maintain permanent procedures based on the HACCP principles, in proportion to the size and nature of the business. There is no such thing as a legally required HACCP certificate on display.
The first step is to identify the hazards that must be prevented, eliminated or reduced. Critical limits and monitoring can only be set once the hazards and the critical control points are known.
