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Test your HACCP knowledge with true/false.

Created by

calidad
calidad
Colombia

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HACCP Quick Quiz
 

HACCP Quick QuizOnline version

Test your HACCP knowledge with true/false.

by calidad
1

3.¿Qué tipo de peligro se puede presentar si no se limpian bien las frutas? Peligro biológico (bacterias o mohos).

2

PCC – Punto Crítico de Control Son etapas esenciales en el proceso donde, si no se controla el peligro, el alimento puede causar daño al consumidor.

3

7.¿Qué debe revisarse antes de encender el equipo de exprimido? Que esté limpio, sin residuos y funcionando bien.

4

6.¿Cada cuánto debe limpiarse el área de exprimido? Antes de iniciar, entre lotes y al final del turno (descripción del PPR).

5

4.¿Qué debes hacer si ves una fruta dañada en la banda? Retirarla y reportarla.

6

PPR – Programa de Prerrequisitos: Son las condiciones básicas y actividades generales necesarias para mantener un entorno higiénico y evitar la contaminación de los jugos.

7

PPRO – Programa Prerrequisito Operacional Son medidas de control específicas que reducen riesgos significativos y están enfocadas en ciertos puntos del proceso.

8

5.¿Por qué no se debe usar frutas con hongos visibles? Porque pueden afectar la salud del consumidor.

9

¿Por qué es necesario lavar las frutas antes del exprimido? Para eliminar microbios, químicos o tierra de la cáscara.

10

2.¿Qué pasa si hay frutas mal estado o sobremadura en el lote? Pueden contaminar el jugo, deben separarse.

 
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