HACCP (Hazard Analysis and Critical Control Points) – Instruction
Über den Vortrag
Der Vortrag „HACCP (Hazard Analysis and Critical Control Points) – Instruction“ von Lecturio Online Courses ist Bestandteil des Kurses „Hygiene and Safety in the Food Sector – Instruction“.
Quiz zum Vortrag
What is included in the monitoring of critical control points? (Multiple answers are correct.)
- Regular temperature checks
- Complete cleaning logs carefully
- Visual inspections at each work step
- Visual inspections can be replaced by smell checks.
What limits must be observed in the HACCP system? (Multiple answers are correct.)
- Store highly perishable foods at a maximum temperature of +7 degrees Celsius.
- Store frozen goods at -18 degrees or colder.
- Keep hot food at a minimum temperature of +60 degrees Celsius
- Food that has been heated to 100 degrees is sterile and has a longer shelf life.
What must be documented for every delivery? (Only one answer is correct.)
- Supplier, date and, if possible, batch number
- Only the price of the goods
- Only the delivery date
- The names of all employees who received the goods
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Dozent des Vortrages HACCP (Hazard Analysis and Critical Control Points) – Instruction
Lecturio Online Courses
Lecturio provides sustainable, simple and cost-efficient continuing education and training to companies and private customers. The e-learning catalogue consists of more than 7000 video-based courses covering over 80 topics. The focus is on compliance, leadership, project management, distribution, and medicine. Most of private customers use Lecturio in parallel to their studies and to prepare for their exams in medicine and law. Lecturio provides practical video-based online training—in German and English. Thousands of quiz questions help to measure and assess the learning success. Lecturio courses are available on all devices—and even offline with the iOS and Android app. Lecturio’s mission is to help companies and private customers to develop their full potential.
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