GMP QUIZ MODULE 1

GMP QUIZ MODULE 1

University

10 Qs

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GMP QUIZ MODULE 1

GMP QUIZ MODULE 1

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10 questions

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1.

MULTIPLE CHOICE QUESTION

30 sec • 2 pts

Which of the following GMP equipment guidelines are required under GMP's?

Food contact surfaces shoud be inert, smooth and non-porous

Contact surfaces should be easily cleaned and sanitized

Motors, pulleys and drums should be fully enclosed and sealed, and not mounted directly above food contact surfaces

All of the above

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What are the required information for cleaning program?

Area, equipment name, method of cleaning, frequency, chemical used, person in charge, effectiveness monitoring.

Area, frequency, chemical used only

Equipment name and frequency only

COA, MSDS, product specification, BMR checklist

3.

MULTIPLE CHOICE QUESTION

30 sec • 2 pts

What is the correct temperature that frozen food should be kept at?

0 degrees

15 degrees or lower

-18 degrees or lower

4 degrees or lower

4.

MULTIPLE CHOICE QUESTION

30 sec • 2 pts

Food contamination caused by pesticides is called

Physical contamination

Chemical contamination

Biological contamination

Allergen

5.

MULTIPLE CHOICE QUESTION

30 sec • 2 pts

The design of premise must depends on

Manufacturing activities

Amount of budget

Volume of product production

Number of workers

6.

MULTIPLE CHOICE QUESTION

30 sec • 2 pts

Made of hard, nonporous material

Durable and have and even surface

Should not be so smooth

Example: water-based acrylic epoxy resin

The above specifications are refer to :

Door

Floor

Ceiling

Window

7.

MULTIPLE CHOICE QUESTION

30 sec • 2 pts

Which standard you should follow for full water testing?

Codex GMP

25th A Schedule in the Food Regulations 1985

Food Act 1983

16th Schedule in the Food Regulations 1985

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