CCP 2

Open Ended

Why is filtering considered a critical control point (CCP) in food processing industries?

Multiple Choice

Which of the following best describes a 'critical limit' in the context of filtering as a CCP?

• The maximum or minimum value to which a biological, chemical, or physical parameter must be controlled to prevent, eliminate, or reduce a food safety hazard to an acceptable level.

• The frequency at which filtering equipment is cleaned.

• A method used to monitor the filtering process.

• A corrective action taken when filtering fails.

Multiple Choice

Which of the following is NOT a type of food safety hazard shown in the image?

• Physical

• Chemical

• Microbiological

• Nutritional

Multiple Select

What are the possible consequences if contaminants pass the filtering step in food production?

• Consumer injury

• Product rejection or recall

• Loss of certification

• Increased shelf life

Open Ended

Explain why filtering is considered a Critical Control Point (CCP) in food production, based on the information provided in the slides.

Multiple Choice

Which raw materials mentioned in the slides require filtering before use in food production?

• Asam Jawa, Belacan & Gula Melaka

• Rice, Wheat & Sugar

• Milk, Eggs & Butter

• Salt, Pepper & Vinegar

Open Ended

Describe two monitoring methods used to ensure the effectiveness of the filtering process in food production.

Multiple Choice

Which of the following is NOT an example of 'bendasing' (foreign matter) as shown in the image?

• Serpihan Kayu

• Besi

• Air

• Cebisan Plastik

Multiple Select

Which of the following are considered critical limits for filtration as described in the image?

• No foreign matter (zero tolerance)

• Mesh size = 2 mm

• Sieve must be intact and secure

• Temperature must be above 60°C

Multiple Choice

According to the monitoring table, who is responsible for checking the filter condition before and after each batch?

• Operator & QC Exec

• Pdn Exec & QC Exec

• Only Operator

• Only QC Exec

Open Ended

Describe the purpose of maintaining a record such as DPI/PDN/SD 006 in the filtration process.

Multiple Choice

Which of the following is NOT a learning outcome of the CCP 2 - Filtering training session?

• Understanding critical limits

• Knowing the frequency of the sorting process

• Learning about monitoring methods

• Mastering packaging design