Food Safety 1

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Answer the quiz there may be multiple answers for some of the questions

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Food Safety 1

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Food Safety 1


Food Safety 1Versión en línea Answer the quiz there may be multiple answers for some of the questions por iklog 1 Which of the following are key food hygiene principles Choose one or more answers a Safe ingredients b Correct temperature c Good Personal Hygiene d Supply Chain e Farm to Fork 2 Which of the following are measures to prevent cross contamination Choose one or more answers a Storage b Safe water & Raw Materials c Cooking d TDZ 3 Time and temperature control can be done in order to reduce bacterial growth in potentially hazardous foods by... a limiting time in the TDZ b limiting temperature in the TDZ c keeping within the TDZ 4 Food handlers must observe proper ______ to avoid contamination and physical hazards. a personal hygiene b correct temperature c cooking 5 Proof that cleaning procedure works as intended a Validation b Verification 6 Demonstrates that the validated cleaning procedure was done correctly and remains effective a Verification b Validation 7 Which of the following are considered as appropriate layout for process flow? Choose one or more answers a Linear flow b U flow c J flow d L flow e O flow 8 Biological, chemical or physical agent that has the potential to cause an adverse health effect? a Hazard b Risk 9 The probability of a hazard to cause harm a Risk b Hazard c Risk factor 10 Components of Risk Analysis: Identify, analyze & characterize a Risk Assessment b Risk Management c Risk Communication 11 Components of Risk Analysis: Problem identification, and Decision- making process a Risk Assessment b Risk Management c Risk Communication 12 Components of Risk Analysis: Interactive exchange of information a Risk Assessment b Risk Management c Risk Communication 13 Food Product under this risk classification may contains pathogens, not normally support their growth, and may support formation of toxins or growth of pathogens a Medium Risk b Low Risk c High Risk

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Food Safety 1

Test

Sobre esta actividad

Creada por

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Food Safety 1Versión en línea

por iklog

Which of the following are key food hygiene principles

Choose one or more answers

Which of the following are measures to prevent cross contamination

Choose one or more answers

Time and temperature control can be done in order to reduce bacterial growth in potentially hazardous foods by...

Food handlers must observe proper ______ to avoid contamination and physical hazards.

Proof that cleaning procedure works as intended

Demonstrates that the validated cleaning procedure was done correctly and remains effective

Which of the following are considered as appropriate layout for process flow?

Choose one or more answers

Biological, chemical or physical agent that has the potential to cause an adverse health effect?

The probability of a hazard to cause harm

Components of Risk Analysis: Identify, analyze & characterize

Components of Risk Analysis: Problem identification, and Decision- making process

Components of Risk Analysis: Interactive exchange of information

Food Product under this risk classification may contains pathogens, not normally support their growth, and may support formation of toxins or growth of pathogens