Final test · 30 questions

Final test: HACCP for supervisors

30 questions with the explanation and the rule behind each answer. You pass with 24; if you pass, you download the PDF certificate right here.

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Missed a module? Review it first:

1. What the law requires and of whom
2. The foundation: prerequisites and good hygiene practices
3. Before the principles: the 5 preliminary steps
4. Principle 1: hazard analysis
5. Principles 2 and 3: critical control points and limits
6. Principles 4 and 5: monitoring and correcting
7. Principles 6 and 7: checking and documenting
8. Flexibility, guides, training and culture

Final test: 30 questions

Answer all 30 questions. You pass with 24 or more correct (80%). When it is marked you will see the explanation and the rule behind each answer. You can retake it as many times as you like.

1. Which food businesses must have procedures based on the HACCP principles?Only large factoriesOnly exportersAll those operating after primary productionOnly those with more than 10 workers

Article 5 applies to all stages of production, processing and distribution after primary production.

Source: Regulation (EC) No 852/2004 on the hygiene of foodstuffs (consolidated text), Article 5(1) and (3)

2. Under Royal Decree 1021/2022, is a restaurant «retail»?No, only shopsYes: the definition expressly includes restaurants and hospitalityOnly if it sells takeawayOnly if it is a street stall

Article 2.2.a includes restaurant and hospitality establishments.

Source: Real Decreto 1021/2022, food hygiene in retail (consolidated text, in Spanish), Article 2.2.a

3. What does Royal Decree 1021/2022 add about HACCP in a shop or restaurant?That a notary must sign itThat it is only valid if a consultancy does itThat it is renewed every monthThat it must have a person responsible for applying it

Article 20 requires the procedure to be put in place, applied and maintained, with a person responsible for applying it.

Source: Real Decreto 1021/2022, food hygiene in retail (consolidated text, in Spanish), Article 20

4. What training does Regulation 852/2004 require of whoever develops and maintains HACCP?Adequate training in the application of the HACCP principlesA university degree in veterinary scienceNoneA licence issued by the town council

Annex II, Chapter XII.2 requires adequate training in the HACCP principles for whoever runs the procedure.

Source: Regulation (EC) No 852/2004 on the hygiene of foodstuffs (consolidated text), Annex II, Chapter XII.2

5. According to the European Commission, does «adequate training» always require a formal course?Yes, of at least 100 hoursYes, in person with an examNo: it can also come from information and advice from professional organisations or authoritiesYes, renewed every year

Notice 2022/C 355/01 says appropriate training does not necessarily mean a formal course.

Source: Commission Notice 2022/C 355/01 on food safety management systems (good hygiene practices and procedures based on the HACCP principles), section 8

6. You change a dish's recipe or the preparation process. What happens to the HACCP procedure?Nothing, it is valid foreverIt is reviewed and the necessary changes are madeIt only changes if the inspectors askIt is thrown away and restarted from scratch every time

Article 5(2) requires the procedure to be reviewed when the product, the process or any step changes.

Source: Regulation (EC) No 852/2004 on the hygiene of foodstuffs (consolidated text), Article 5(2)

7. What are prerequisite programmes (PRPs)?The preventive practices, above all good hygiene practices, that are the foundation of HACCPThe requirements for opening a restaurantThe food handler's preliminary examsA type of critical control point

They are preventive practices and conditions, such as GHP, training and traceability, that lay the foundation for HACCP.

Source: Commission Notice 2022/C 355/01 on food safety management systems (good hygiene practices and procedures based on the HACCP principles), section 3

8. Why does thermometer calibration matter in HACCP?It doesn't, writing something down is enoughIt only matters to laboratoriesBecause the Criminal Code requires itBecause it is a prerequisite: if it reads wrongly, temperature monitoring is useless

Technical maintenance and calibration are among the Commission's good hygiene practices.

Source: Commission Notice 2022/C 355/01 on food safety management systems (good hygiene practices and procedures based on the HACCP principles), Annex I, section 3.5

9. How many steps does the classic method combining the preliminary steps and the HACCP principles have?712: five preliminary steps and the seven principles520

The five preliminary activities combined with the seven principles give a twelve-step approach.

Source: Commission Notice 2022/C 355/01 on food safety management systems (good hygiene practices and procedures based on the HACCP principles), Annex II, section 4

10. In a small business, can the HACCP team be a single person?No, at least five people are neededNo, it must always be a consultancyYes, with help from outside experts if needed, as long as the business understands how its system worksYes, and they need know nothing

It is an example of the Commission's flexibility for small businesses.

Source: Commission Notice 2022/C 355/01 on food safety management systems (good hygiene practices and procedures based on the HACCP principles), Annex II, section 4.1

11. What must the flow diagram include?Only the floor planOnly the restaurant menuOnly staff rotasEvery step in order, from receipt to service or sale, with waiting times, times and temperatures

All processes must appear, especially delays during or between steps, with time and temperature data.

Source: Commission Notice 2022/C 355/01 on food safety management systems (good hygiene practices and procedures based on the HACCP principles), Annex II, section 4.4

12. Once the flow diagram is drawn up, what must be done?File it without looking at itSend it to the town councilConfirm it on site, during working hours, and correct anything that does not matchNothing else

The team must confirm the diagram on site during operation and amend it if there are deviations.

Source: Commission Notice 2022/C 355/01 on food safety management systems (good hygiene practices and procedures based on the HACCP principles), Annex II, section 4.5

13. In the hazard analysis, what types of hazard are looked for?Biological, chemical (including allergens) and physicalOnly biologicalOnly those the inspectors have seenOnly those in fish

A hazard is a biological, chemical or physical agent; allergens are chemical, though they can be treated separately.

Source: Commission Notice 2022/C 355/01 on food safety management systems (good hygiene practices and procedures based on the HACCP principles), Annex II, section 5.1

14. What is a «significant hazard»?Any imaginable hazardOne that is reasonably expected and essential to prevent, eliminate or reduce for the food to be safeOnly one that has already caused an outbreakThe one that costs most to control

The team assesses the hazards to identify those it is essential to prevent, eliminate or reduce.

Source: Commission Notice 2022/C 355/01 on food safety management systems (good hygiene practices and procedures based on the HACCP principles), Annex II, section 5.1

15. What columns does the Commission's hazard analysis worksheet have?Price, supplier and payment dateCustomer name and tableOnly the temperatureStep, hazard, whether it is reasonably expected, why, and the measure that controls it

It is the worksheet in Annex II, section 5.3.

Source: Commission Notice 2022/C 355/01 on food safety management systems (good hygiene practices and procedures based on the HACCP principles), Annex II, section 5.3

16. Can hazards be grouped in the analysis?No, each bacterium separately, alwaysYes, if they have the same source and are controlled in a similar wayOnly in factoriesOnly if Brussels authorises it

For example, vegetative bacteria on one side and spore-formers on the other.

Source: Commission Notice 2022/C 355/01 on food safety management systems (good hygiene practices and procedures based on the HACCP principles), Annex II, section 5.3

17. What is a critical control point (CCP)?The step at which control is essential to prevent, eliminate or reduce a hazard to an acceptable levelAny point in the kitchenThe goods-in doorThe place where records are kept

It is the definition in Article 5(2)(b).

Source: Regulation (EC) No 852/2004 on the hygiene of foodstuffs (consolidated text), Article 5(2)(b)

18. A hazard can be controlled at a later step in the process. The step you are analysing…Is always a CCPIs a double CCPIs not considered a CCP for that hazardMeans closing the premises

If there is another effective measure later on, the step analysed should not be considered a CCP.

Source: Commission Notice 2022/C 355/01 on food safety management systems (good hygiene practices and procedures based on the HACCP principles), Annex II, section 6

19. Cross-contact with an allergen cannot be measured against a limit in real time. How is it managed?As an operational prerequisite programme (OPRP), with criteria, monitoring and recordsIt is not managedWith a sign on the doorOnly with a «may contain» label

OPRPs are used when a critical limit cannot be set or a deviation cannot be detected in real time.

Source: Commission Notice 2022/C 355/01 on food safety management systems (good hygiene practices and procedures based on the HACCP principles), Annex II, section 6

20. Can a business have no CCP at all?No, neverYes, if the hazard analysis justifies that good practices are enoughYes, without justifying anythingOnly if its turnover is small

A hazard analysis that justifies it is needed; being small is not enough.

Source: Commission Notice 2022/C 355/01 on food safety management systems (good hygiene practices and procedures based on the HACCP principles), Annex II, sections 3.2 and 6

21. Must a critical limit always be a number?Yes, always in degreesYes, always in minutesNo: it can be something observable, such as a liquid boiling or meat being cooked throughYes, to three decimal places

When monitoring is visual, the limit need not be a figure.

Source: Commission Notice 2022/C 355/01 on food safety management systems (good hygiene practices and procedures based on the HACCP principles), Annex II, section 7

22. Under Royal Decree 1086/2020, at what temperature is a hot prepared meal kept?At 40 °CAt 50 °CAt room temperatureAt 63 °C or above

Article 30.2 requires it to be kept at 63 °C or above if it is not served straight away.

Source: Real Decreto 1086/2020, flexibility in food hygiene and prepared meals (consolidated text, in Spanish), Article 30.2

23. A chilled prepared meal with a shelf life of more than 24 hours is kept at…8 °C or below4 °C or below12 °C or belowExactly 0 °C

4 °C if the shelf life is over 24 hours; 8 °C if it is shorter.

Source: Real Decreto 1086/2020, flexibility in food hygiene and prepared meals (consolidated text, in Spanish), Article 30.3

24. When cooling a meal prepared hot, what must happen at the core of the product?Drop from 60 °C to 10 °C in under two hoursDrop from 60 °C to 10 °C within a dayCool on its own on the worktopDrop to 30 °C in six hours

That is the requirement in Article 30.6.

Source: Real Decreto 1086/2020, flexibility in food hygiene and prepared meals (consolidated text, in Spanish), Article 30.6

25. At what temperature is a prepared meal reheated?Just warming it is enough60 °C for one secondAt least 74 °C for 15 seconds at the core, within an hour of taking it out of the fridgeWhatever the customer says

Article 30.7 sets 74 °C for at least 15 seconds; reheated food that is not eaten is discarded.

Source: Real Decreto 1086/2020, flexibility in food hygiene and prepared meals (consolidated text, in Spanish), Article 30.7

26. What must the plan say about monitoring a CCP?Only that it is monitored «often»Nothing: it is left to each personOnly the owner's nameWho monitors, when and how, and how it is recorded

The plan describes methods, frequency and recording, with the person, the time and the way.

Source: Commission Notice 2022/C 355/01 on food safety management systems (good hygiene practices and procedures based on the HACCP principles), Annex II, section 8

27. Monitoring shows a critical limit has been exceeded. Which production is reviewed?Everything produced since the last correct monitoring checkOnly the last itemNoneOnly the next day's

When the limit is exceeded, all production since the last satisfactory check is reviewed.

Source: Commission Notice 2022/C 355/01 on food safety management systems (good hygiene practices and procedures based on the HACCP principles), Annex II, section 8

28. What must the planned corrective actions include?Just an apology to the customerJust throwing the product awayWho is responsible, action to correct the process, what to do with the product, recording and preventionJust calling the technician

These are the five elements in Annex II, section 9.

Source: Commission Notice 2022/C 355/01 on food safety management systems (good hygiene practices and procedures based on the HACCP principles), Annex II, section 9

29. What is the difference between validation and verification?They are the sameValidation proves the measure controls the hazard; verification checks the system works as plannedValidating is signing and verifying is filingOnly the inspectors verify

Validation gathers evidence of effectiveness; verification regularly confirms that the system works.

Source: Commission Notice 2022/C 355/01 on food safety management systems (good hygiene practices and procedures based on the HACCP principles), Annex II, section 10 · Regulation (EC) No 852/2004 on the hygiene of foodstuffs (consolidated text), Article 5(2)(f)

30. What must a school canteen keep from each dish it serves?NothingJust a photo of the dishA sample for one hourA control sample of at least 100 g, labelled and dated, for at least seven days

Chilled at 4 °C or below or frozen at −18 °C or below, for at least seven days.

Source: Real Decreto 1086/2020, flexibility in food hygiene and prepared meals (consolidated text, in Spanish), Article 30.8 to 30.10

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This is a training certificate in free format. It is not a qualification required by law, and it does not replace your business's HACCP plan, which must be based on the hazards and processes of its own premises.

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Final test: HACCP for supervisors

Final test: 30 questions

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