FOOD SAFETY CULTURE QUIZ
Professional Development
•15 Qs
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FOOD SAFETY CULTURE QUIZ
Quiz
•
Science
•
Professional Development
•
Practice Problem
•
Hard
Nurfarhana Akbar Ali
FREE Resource
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15 questions
Show all answers
1.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
What does HACCP stand for? / Apakah maksud HACCP?
Hazard Analysis and Critical Control Points
Prevention Hygiene Audit and Cleaning
Health Assessment and Contamination Prevention
Hygiene Audit and Cleaning Checkpoints
2.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
What is the temperature danger zone for most bacteria? / Apakah zon bahaya suhu bagi kebanyakan bakteria?
0°C to 10°C (32°F to 50°F)
5°C to 60°C (41°F to 140°F)
10°C to 100°C (50°F to 212°F)
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is cross-contamination? / Apakah pencemaran silang?
When bacteria grow in food / Apabila bakteria tumbuh dalam makanan
When food is cooked for too long / Apabila makanan dimasak terlalu lama
Bacteria transfer from one another/bakteria pindah dari satu tempat ke lain
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which of these is NOT a common food allergen? /
Yang manakah antara ini BUKAN alergen makanan biasa?
Peanuts / kacang tanah
Milk / Susu
Chocolate / coklat
5.
MULTIPLE CHOICE QUESTION
1 min • Ungraded
Handwashing prevents food-borne diseases / Mencuci tangan mencegah penularan penyakit yang disebabkan oleh makanan.
True
False
6.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
What is the purpose of a food safety audit? /
Apakah tujuan audit keselamatan makanan?
To check if food tastes good/Untuk menyemak sama ada makanan itu rasa sedap
Ensure food safety compliance /Untuk pastikan pematuhan keselamatan makanan
Find employee not following rules/Ketahui pekerja yg tak patuh peraturan
7.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
What does GMP stand for? /
Apakah maksud GMP?
Great Manufacturing Practices / Amalan Pengilangan Hebat
Good Manufacturing Practices / Amalan Pengilangan yang Baik
Global Manufacturing Practices / Amalan Pengilangan Global
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