FSC 101

QiCORE stands for quality improvement cycle for_______excellence

• operation

• output

• operational

• overall

1 SD sighting is a deviation in food safety

• True

• False

GSA of spaghetti noodles in texture is "Firm but tender to the bite"

• True

• False

What are the 3 phases of Q-iCORE?

• planning, ebap, ros

• review, audit, validation

• planning, execution, evaluation

• BLD, QV, CAPA

Brownish yellow to golden brown skin is the GSA of chickenjoy skin

• True

• False

Standard draw temperature of soft serve

• 16-20F

• 35-40F

• 26-30F

• 30-35F

Soft, spongy and moist are GSA of y buns under

• appearance

• texture

• flavor

• aroma

Gold star award criteria for Jollibee FSC

• FSC- 90%, Condition- 85%, FS- 85% without critical deviation, 100% EBAP/CAPA, QV- 90%

• FSC- 90%, Condition- 90%, FS- 90% without critical deviation, 100% EBAP/CAPA, QV- 90%

• FSC- 90%, Condition- 85%, FS- 90% without critical deviation, 100% EBAP/CAPA, QV- 90%

• FSC- 80%, Condition- 80%, FS- 90% without critical deviation, 100% EBAP/CAPA, QV- 90%

"Crispy outside; soft and mealy/fluffy inside" is the GSA of fries under

• appearance

• texture

• flavor

• aroma

Standard BOD requirement set by EMB DENR

• 100 mg/L

• 50 mg/L

• 75 mg/L

• 25mg/L