Highfield Level 2 Award in HACCP for Food Manufacturing (RQF) 603-2196-9

Highfield Level 2 Award in HACCP for Food Manufacturing (RQF) 10 Appendix 2: Sample assessment material Sample questions Food handlers need to understand how to follow food safety management procedures so that the food produced: a) is made quickly b) does not contain preservative c) is safe to eat d) looks attractive to customers Which of the following is a common monitoring action? a) Checking the temperature of food b) Cooking food thoroughly c) Placing food in a hot oven before cooking d) Disposing of food that has not cooked in the set time It is important to regularly review the HACCP plan to: a) identify suitable critical limits b) develop more detailed controls c) identify how food costs can be reduced d) ensure it is current and correct