MP Quiz

Explain HACCP

• Municipality Requirement

• Hazard Analytical Contamination Control Program

• Food Safety Management System

• Health and Hygiene Standard

What is the concentration of D4.5?

• 2-3 PH

• 80 ppm

• 200 ppm

• 2-4 PH

What is the danger zone temperature?

• 4-59 degree Celsius

• 5-60 degree Celsius

• 37 degree Celsius

• none of the above

How long is the effective handwashing time?

• 20 minutes

• 30 seconds

• Every 30 minutes

• 20 seconds

How many CCP’s do we have?

• 7

• 6

• 8

• 12

What should be the temperature of seafood salad in the fridge?

•   8°C

• below 5°C

• -18°C

• 12°C

What is the safety reason of food label?

• To know the food

• For FIFO

• To know the expiration of food

• For identify the food and to facilitate traceability

What is the Critical limit for chilled items?

• 10 degree Celsius

• 1-4 degree Celsius

• 8 degree Celsius

• below 5 degrees

What is the purpose of disinfection?

• To remove dirt and grease

• To disinfect the working tables

• To reduce microorganisms to a safe level

• To promote cleanliness

What are the types of food hazards?

• Bacteria, Physical, Chemical and Virus

• Biological, Allergen, Physical and Chemical

•    Microbiological, Physical, Allergen and Intolerance

• Virus, Biological, Allergens and Chemical