FSMS, HACCP & ISO Training Quiz

A preventative tool to identify, evaluate, and control food safety hazards.

Critical Control Points

• ISO 22000

• HACCP

• FSMS

Please choose the Correct Personal Hygiene Standard.

• Jewellery and watches are allowed for food handler.

• Washs hand every 4 hours.

• No personal items in kitchen and apron pocket.

Please choose the Correct Food Storage Practice.

• Raw food storing on top of cooked food.

• Carton boxes allowed in storage.

• All opened food should be labelled with prepsafe machine.

Please choose the Incorrect practice in Food Preparation.

• Stapler, rubber band, personal items are allowed in the food prep area.

• Use correct color chopping board.

• Sanitize food prep area frequently.

Which is NOT part of the 14 Allergens.

• Peanut, TreeNut, Gluten, Egg

• Strawberry, Broccoli , Siew Pak Choy

• Sesame, Mustard, Celery, Poultry

Please choose the Correct Food Safety Hazards.

• Microbiological, Allergen, Chemical

• Microbiological, Physical, Chemical

Total Critical Control Point.

• 8

• 4

What is your action plan when the chiller temperature at 7 Celsius?

• No action required

• Keep door closed and recheck the temperature

• Transfer to another chill storage

What is your action plan when the Chicken Rendang Cooking Temperature is verified at 60 Celsius?

• Discard

• Continue Cooking

• Serve to guest

What is your action plan when salad's temperature is verified at 15 Celsius?

• No action required

• Reduce shelf life to 4 hours at display

• Reduce shelf life to 2 hours at display