飲食料品第4章
Authored by Suci Rosiana
Education
University
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50 questions
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1.
FILL IN THE BLANK QUESTION
1 min • 1 pt
Hazard Analysis (HA)
2.
FILL IN THE BLANK QUESTION
1 min • 1 pt
Critical Control Point (CCP)
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
最終製品(さいしゅうせいひん)
Produk setengah jadi
Produk cacat
Produk akhir
Produk baru dibuat
4.
FILL IN THE BLANK QUESTION
1 min • 1 pt
Pemantauan/Pengawasan
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
危害要因(きがいよういん)
Faktor penyebab bahaya
Faktor penyebab kontaminasi
Faktor barang rusak
Faktor kerusakan barang
6.
FILL IN THE BLANK QUESTION
1 min • 1 pt
Faktor bahaya biologis
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
生物的危害要因(せいぶつてききがいよういん)
Faktor bahaya kimia
Faktor bahaya biologis
Faktor bahaya fisik
Faktor bahaya bahan baku
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