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Listening Quiz: Thảo Luận Yêu Cầu Tuân Thủ HACCP – Advanced Level
Th9 15, 2025
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bởi
Anna Phạm
trong
Tiếng Anh dành cho Quản lý khách sạn (English for Hotel Manager)
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1.
What are Laura and William mainly discussing?
A customer complaint about food quality
Ways to reduce office expenses
A project schedule for a new building
HACCP compliance requirements
Explanation:
They discuss identifying critical control points, setting critical limits, monitoring, corrective actions, records, and verification, all of which are HACCP compliance requirements.
2.
What examples of critical limits does Laura mention?
Color and shape
Price and quantity
Location and staff size
Temperature and time
Explanation:
Laura says that temperature and time are common critical limits in food safety.
3.
What should be done if the limits are not met?
Change the documents and stop monitoring
Wait for an audit before responding
Take corrective actions immediately
Ignore the issue until the next month
Explanation:
Laura states that they must take corrective actions immediately to fix problems.
4.
What can be inferred about Laura’s role in the conversation?
She is helping explain HACCP requirements to William
She is upset that William has not reviewed the documents
She is unfamiliar with HACCP procedures
She is asking William to make all final decisions
Explanation:
Laura explains each HACCP step and answers William’s questions, so she is helping him understand the requirements.
5.
How often should the HACCP system be verified?
Only during audits
Once a week
Once a day
At least once a month
Explanation:
Laura says verification should happen regularly, at least once a month.
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