HACCP (Hazard Analysis and Critical Control Points) – Instruction (2025)
Über den Vortrag
Der Vortrag „HACCP (Hazard Analysis and Critical Control Points) – Instruction (2025)“ von Lecturio Online Courses ist Bestandteil des Kurses „Hygiene and Safety in the Food Sector – Instruction (2025)“.
Quiz zum Vortrag
Patrick works in a butcher shop and receives a meat delivery. The delivery note indicates that the goods were transported at -2°C. Patrick places the crates directly into the cold storage without measuring the temperature himself, since the delivery note documents the correct temperature. Is it sufficient for Patrick to rely on the temperature information on the delivery note?
- No
- Yes
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
Dozent des Vortrages HACCP (Hazard Analysis and Critical Control Points) – Instruction (2025)
Lecturio Online Courses
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