Table of Specification

2 Semester A.Y. 2019-2020

nd

Preliminary Examination

Course: Knife Skills, Butchery and Fish Mongerie

Content Knowledge Comprehension Analysis Synthesis Evaluation No. of
items
HACCP 15% 58
The Basics (Knife
Skills) 20% 10

Butchering (pork)
65%

Total 68

Content Knowledge Comprehension Analysis Synthesis Evaluation

HACCP Test I Test II
A
The Basics (Knife
Skills)

Butchering (Pork) Test I

B

Prepared by:

Chef Joemar P. Inducil

Course Adviser

Page 1 of 4
 ANSWER KEY
2nd Semester A.Y. 2019-2020
Preliminary Examination

COURSE: Knife Skills, Butchery and Fish Mongerie

PO: Produce food products and services complying with enterprise standards
CO: 1. Practice proper food safety and sanitation as the basis for preventing foodborne illness in food service
industry.
2. Apply basic techniques, traditional cuts and specialty cuts for Pork.

I. KNOWLEDGE RECALL

A. Identify and analyze the 7 PRINCIPLES OF HACCP (2 points each)

HACCP is a systematic approach to the identification, evaluation, and control of food safety
hazards based on the following seven principles:

1. Principle 1: Conduct a hazard analysis.

2. Principle 2: Determine the critical control points (CCPs).

3. Principle 3: Establish critical limits.

4. Principle 4: Establish monitoring procedures.

5. Principle 5: Establish corrective actions.

6. Principle 6: Establish verification procedures.

7. Principle 7: Establish record-keeping and documentation procedures.

Hazard Analysis
This process includes recognising any hazards to food safety in a particular manufacturing
program. A plan should be put into place to prevent any danger from those hazards, which could
include biological or chemical contamination.

Critical Control Points

The second principle is to recognise critical control points. These would be points in the
manufacturing of the food that could pose the most risk. All hazards must be found and managed
during this process.

Page 2 of 4
 ANSWER KEY
2nd Semester A.Y. 2019-2020
Preliminary Examination

COURSE: Knife Skills, Butchery and Fish Mongerie

PO: Produce food products and services complying with enterprise standards
CO: 1. Practice proper food safety and sanitation as the basis for preventing foodborne illness in food service
industry.
2. Apply basic techniques, traditional cuts and specialty cuts for Pork.

I. KNOWLEDGE RECALL

Critical Limits
Control points will need critical limits. These limits, which include both minimums and
maximums, must be followed. Any breaks in limits will need to be addressed and handled.

Critical Control Monitoring

This monitoring standard is set into place to ensure all critical control points are noted and
watched for any changes that could lead to risk. Critical limits will also be monitored during this
principle.

Corrective Action
There should be a plan for specific corrective actions should a hazard arise at a critical control
point. This could include a critical limit minimum not being met, or alternatively, a critical limit
maximum being overtaken. Corrective actions should be used immediately to avoid any injury or
illness to humans from the hazard.

Procedures
A set of procedures should be set forth in order to ensure HACCP is always followed and
implemented correctly in the food manufacturing workplace. All employees involved in the
process should be able to verify the steps for which they are responsible.

Record Keeping
Any food manufacturing or packaging facility should keep verifiable and accurate records. This
should include details of their own HACCP plan as well as their own established critical control
points and critical limits. If corrective action has to be taken, then this should be documented as
well.

Page 3 of 4
 ANSWER KEY
2nd Semester A.Y. 2019-2020
Preliminary Examination

COURSE: Knife Skills, Butchery and Fish Mongerie

PO: Produce food products and services complying with enterprise standards
CO: 1. Practice proper food safety and sanitation as the basis for preventing foodborne illness in food service
industry.
2. Apply basic techniques, traditional cuts and specialty cuts for Pork.

I. KNOWLEDGE RECALL
B.

Page 4 of 4