VAC-CIA -II-2nd PG

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 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

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

• good

• done

• works

• delicious

..................... 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

The importance of Food Law is to

• To increase customer level of confidence

• To improve food safety and enhance process control

• To expand market potential/access and maximize profit

• to protect the public against health hazards and fraud in

  the preparation, sale and use of food

Cook food to the proper ______ temperature

• internal

• external

• surface

• all of the above

HACCP shows workers how to properly handle food, how to monitor food safety, and how to keep accurate records.

• True

• False

What is the main cause of cross-contamination?

• Packaging materials

• Food handlers

• Kitchen counters

• Cooking equipment