FOOD SAFETY

The food safety management HACCP stands for:

• HAZARD ANALYSIS CRITICAL CARE POINT

• HAZARD ANALYSIS CONTROL CRITICAL PERIOD

• HAZARD ANALYSIS CRITICAL CONTROL POINT

• HAZARD ANALYSIS CONTROL CARE POINT

Which of the following is a type of Food Hazard?

• BIOLOGICAL HAZARD

• PHYSICAL HAZARD

• MECHANICAL HAZARD

• CHEMICAL HAZARD

It refers to routines in the preparation, handling and storage of food meant to prevent foodborne illness and injury.

• Food Hazard

• Food Safety

• Food Storage

• Food Production

Microorganism that are smaller than bacteria, inactive or dormant until they enter a living cell.

• molds

• yeast

• parasite

• virus

Food contains harmful substances that were not present originally in the food.

• Food Contamination

• Food Safety

• Food Sanitation

• Food Hygiene

Which of the following is an example of Physical Hazard?

• Hair strand on a soup

• presence of insecticide in food

• aflatoxin in peanuts

• presence of E-coli on food

Which of the following chemicals are not suitable materials for kitchen tools and equipment?

• Stainless Steel

• Silicon

• Lead

• Cast Iron

Foods with sufficient amounts of _______ are best for bacterial growth.

• carbohydrates

• fats

• protein

• mineral

Substance that causes an allergic reaction.

• Allergens

• Toxin

• Minerals

• Algae

Trichinosis is a type of this microorganism that can obtain by eating not properly cooked pork.

• parasite

• bacteria

• virus

• fungi