GMP QUIZ MODULE 1
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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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