Highfield Level 3 Award in HACCP for Food Manufacturing (RQF) 603-2231-7

Highfield Level 3 Award in HACCP for Food Manufacturing (RQF) 12 Sample questions Control measures must: a) only be implemented before food is cooked b) ensure monitoring is reduced c) eliminate hazards or reduce them to a safe level d) be approved by environmental health practitioners/officers Critical limits: a) monitor the effectiveness of corrective actions b) should be determined by using the decision tree c) must be determined for every control point in the hazard analysis d) should be clearly defined and measurable What is an example of monitoring at a critical control point? a) Checking the time taken for food to cool b) Rotating stock efficiently c) Processing food to at least 75 o C in the centre d) Thoroughly washing hands