Food Quality Control

Food Safety refers to all those hazard's that make food injurious to health of the consumer, ie : ............., contamination with filth, Discoloration, off-odours.

• Colour

• Spoilage

• Flavour

• Texture

Food Quality includes all other attributes that influence a product value to customers, ie : .........., Colour, Flavour, Texture)

• Discoloration

• Origin

• Off-odours

• All answers are wrong

There are 3 important factors related to food quality, namely ....

• Appearance

• Textural

• Flavour

• Creativity

There are 5 Factors Influencing Food Quality Health, Cost, .............., Processing & transport , Food handling & Safety.

• Purchasing

• Receiving

• Production

• Storage

Common problems on food handling and safety are ...........

• pest

• improper storage

• human error

• all answers are correct

Important things in plating and presentation are ....., except

• SOP's and Hygiene Standard

• Managing Time

• Efficiency

• Cost per portion

Quality Control means first setting a standard & then testing anything which you want to test & see if it .......... or fails.

• good

• done

• works

• delicious

There are 4 duties of Quality Control Department, except....

• Inspection

• Laboratory

• Sanitation & Microbiological

• Cleaning samples

..................... is a process used to check that a food is safe & it doesn't contain harmful contaminants & also to check right level of ingredients on label decelerations are same

• Inspection

• Food Sampling

• Check & Recheck

• Product Demo