World Food Safety Day ChallengeVersión en línea Test your knowledge and learn about principles of food safety por Arshdeep Brar 1 What is the significance of having a recall plan in place at a food processing facility? a To eliminates the need for routine quality checks b To ensure a swift and efficient response to potential safety issues c To avoid dealing with customers d To reduce marketing expenses 2 Which of the following statements is true regarding the safe handling of raw chicken? a Washing chicken helps remove harmful bacteria b Washing chicken can cause bacteria to spread to other areas of the kitchen c It's safe to wash chicken as long as you use hot water d Washing chicken is necessary to remove pesticides 3 What is the correct way to thaw frozen food to ensure it remains safe to eat? a On the counter b Under hot water c In the refrigerator d In direct sunlight 4 What is the primary difference between an infection and an intoxication when it comes to foodborne illnesses? a Infection is caused by toxins, intoxication is caused by bacteria b Infection is caused by parasites, intoxication is caused by fungi c Infection is caused by chemicals, intoxication is caused by heavy metals d Infection is caused by bacteria or viruses, intoxication is caused by toxins 5 What is the recommended minimum internal temperature for cooking poultry to ensure it is safe to eat? a 145°F (63°C) b 160°F (71°C) c 165°F (74°C) d 175°F (79°C) 6 Why is it critical to manage proper allergen storage and handling in a food processing facility? a To make inventory management easier b To simplify cleaning process c To avoid non conformance from a regulatory body d To prevent cross contamination 7 Which of the following does not usually contain a common food allergens listed in Canada. a Soybean b Cheese c Sesame d Rice 8 Which of the following is an example of a physical hazard that GMPs aim to control in food production? a Bacteria b Metal fragments c Allergens d Pesticides 9 HACCP (Hazard Analysis and Critical Control Points) is a systematic preventive approach to food safety. Which of the following is NOT a principle of HACCP? a Conduct a hazard analysis b Perform a sensory evaluation of food quality c Identify critical control points (CCPs) d Establish critical limits for each CCP. 10 In preparing for the unexpected, why is it critical to have an emergency contact list and crisis management team as part of a food safety plan? a It is required by food safety regulations but has no practical use b It allows for quick communication with key personnel, suppliers, and local health authorities during a crisis c It is only needed for small scale food businesses d It is primarily for marketing purposes
Crear