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Question 1 of 8
1. Question
What do you call the step or procedure in a food process where you take action to prevent a food safety hazard?
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Question 2 of 8
2. Question
True or False: Process preventive controls must have documented parameters and minimum and maximum values.
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Question 3 of 8
3. Question
True or False: There can only be one critical limit per identified hazard.
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Question 4 of 8
4. Question
Where could you find information on critical limits?
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Question 5 of 8
5. Question
- True or False: The purpose of monitoring is to assure that processes stay within the critical limits for each hazard.
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Question 6 of 8
6. Question
- True or False: It is preferrable to monitor continuously using sensors or instruments.
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Question 7 of 8
7. Question
True or False: Corrective action is required whenever you fail to meet a critical limit.
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Question 8 of 8
8. Question
Which is a step in a corrective action?
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