Level 3 HACCP Training Final Test
Here we have a series of 15 questions to test your knowledge of Food Safety and HACCP Level 3
You can attempt the questions as many times as you need to.
You must get a score of at least 70% to pass the course and reach certification.
If you wish, you can go back over the modules before or after attempting the test.
Once you have completed the test successfully, you can download your certificate. A copy of the certificate will also be emailed to you. It is highly recommended that you download this certificate and keep it safe for your records.
Quiz Summary
0 of 15 Questions completed
Questions:
Information
You have already completed the quiz before. Hence you can not start it again.
Quiz is loading…
You must sign in or sign up to start the quiz.
You must first complete the following:
Results
Results
0 of 15 Questions answered correctly
Time has elapsed
Categories
- Not categorized 0%
- 1
- 2
- 3
- 4
- 5
- 6
- 7
- 8
- 9
- 10
- 11
- 12
- 13
- 14
- 15
- Current
- Review
- Answered
- Correct
- Incorrect
-
Question 1 of 15
1. Question
Adequate facilities must be provided for staff in the food premises and there should be which one of the following?
CorrectIncorrect -
Question 2 of 15
2. Question
When single-use gloves are used for handling food, you must ensure staff do one of the following?
CorrectIncorrect -
Question 3 of 15
3. Question
Documentation and records are a critical element of your food safety management system. They will help you control your processes and ensure which of the following two things?
CorrectIncorrect -
Question 4 of 15
4. Question
Pick four things that are an important part of HACCP level 3 training
CorrectIncorrect -
Question 5 of 15
5. Question
The company shall have a documented supplier approval procedure to ensure two of the following
CorrectIncorrect -
Question 6 of 15
6. Question
How many food allergens are required to be identified by EU legislation, that food business must be aware of and control?
CorrectIncorrect -
Question 7 of 15
7. Question
Handwashing is a very important practice to prevent food contamination, the water must be at a suitable temperature. Is this true or false?
CorrectIncorrect -
Question 8 of 15
8. Question
The European Regulation EC no. 852/2004 requires that food handlers are supervised and instructed and/or trained in food hygiene appropriate to their work. The regulations also specify which three of the following?
CorrectIncorrect -
Question 9 of 15
9. Question
Frozen foods should be stored in cold storage below -18°C. True or False?
CorrectIncorrect -
Question 10 of 15
10. Question
All food handlers should wear freshly laundered clothing daily to prevent the risk of contamination. Clothing includes a clean white coat, a hair net or hat, a front tied apron, suitable clean trousers and what else? Choose one.
CorrectIncorrect -
Question 11 of 15
11. Question
You have started work in the kitchen after the weekend shift was in, there is meat half defrosted in the fridge. Which one of the following should you do?
CorrectIncorrect -
Question 12 of 15
12. Question
What is the minimum core temperature that hot food must be heated up to?
CorrectIncorrect -
Question 13 of 15
13. Question
Which one of the following is not considered a high-risk food?
CorrectIncorrect -
Question 14 of 15
14. Question
Food handlers have a legal duty to keep customers safe, you must know which one of the following?
CorrectIncorrect -
Question 15 of 15
15. Question
Which of the following is not a symptom of food poisoning?
CorrectIncorrect