Food Bowl #6

Quiz
•
Science
•
University
•
Medium
Standards-aligned

Thuan Chew Tan
Used 4+ times
FREE Resource
51 questions
Show all answers
1.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
What is the cause of incipient spoilage in canned food?
I. Held too long between filling or closing
II. Excessive contamination of raw material
III. Leakage in can
IV. Presence of acid tolerant microorganism.
I and II
I and III
II and III
II, III, and IV
All of the above
Answer explanation
Incipient spoilage involves the spoilage of canned food prior to the time it is thermally processed.
2.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
How would you know that the spoilage in canned food is due to the leakage of the product?
Presence of thermophilic spores
Presence of mesophiles
Presence of psychrotrophs
Presence of viable mixed microflora
All of the above
Answer explanation
If the spoilage in canned food is due to leakage, there may be visible signs of leakage around the seal or seams of the can. Additionally, there may be a decrease in the vacuum pressure within the can, causing it to bulge or swell. The presence of viable mixed microflora is also an indication of spoilage due to leakage. Therefore, the correct answer is D) Presence of viable mixed microflora. The presence of thermophilic spores, mesophiles, or psychrotrophs may be indicative of other forms of spoilage, but not necessarily specific to spoilage due to leakage.
3.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
Which of the following is most likely the transmission route for Staphylococcus aureus contamination?
Temperature-controlled cooked food
Cross-contamination
Poor hygiene practices of the food handler
Inadequate heating
Vegetables contaminated with soil
Answer explanation
Staphylococcus aureus contamination is most commonly associated with poor hygiene practices of the food handler. Therefore, the most likely transmission route for Staphylococcus aureus contamination is C) Poor hygiene practices of the food handler. However, cross-contamination can also be a possible route of transmission if the bacteria are transferred from contaminated surfaces or utensils to food that is not going to be cooked or reheated before consumption. Temperature-controlled cooked food and inadequate heating may not be significant transmission routes for Staphylococcus aureus if the food has been properly cooked or reheated to kill the bacteria. Vegetables contaminated with soil are more likely to be associated with other types of bacterial contamination such as Salmonella or E. coli, rather than Staphylococcus aureus.
4.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
Which of the following is the element in Hazard Analysis?
Identification of Ingredient or processing step
Identification of potential hazards
Evaluation of the significance of hazard
Justification of the decision
All of the above
Answer explanation
Hazard Analysis is a critical component of Hazard Analysis and Critical Control Points (HACCP), a systematic approach to food safety management. It is the process of identifying and evaluating potential physical, chemical, and biological hazards associated with food production, processing, storage, and distribution.
The key elements involved in the Hazard Analysis process in HACCP include:
1. Identification of potential hazards: This involves conducting a thorough assessment of each step in the food production process to identify potential physical, chemical, and biological hazards that may be introduced.
2. Evaluation of the significance of hazards: This involves assessing the severity of each potential hazard, the likelihood of it occurring, and the potential health risk it poses to consumers.
3. Identification of the ingredient/processing step: This involves determining which ingredient or processing step is associated with each identified hazard.
4. Justification of the decision: This involves documenting the reasons for each decision made during the hazard analysis process, including the hazards identified, the control measures selected, and the rationale for selecting those control measures.
By conducting a thorough Hazard Analysis, food safety professionals can identify and control potential hazards before they become a threat to public health, ensuring that the food produced is safe for consumption.
5.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
Which one of the following statements on najs and ritual cleansing is FALSE?
Carrion is categorized as medium najs according to Shariah law
Clay soap can be used in ritual cleansing
Dish washer contaminated with left over wine in the process of glass washing requires “sertu process” or ritual cleansing
The way to do “sertu process” or ritual cleansing is using soil mix with water for the first washed and followed with 6 times washing using pure water.
Mukhaffafah najs or known as light najs can be cleaned by sprinkling the stained area with water thoroughly
6.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
Which agency is involved in providing enforcement and monitoring programmes to protect halal integrity, halal logo, and consumer’s interest?
Malaysia External Trade Development Corporation
Ministry of Domestic Trade and Cost of Living
Halal Industry Development Corporation (HDC)
Ministry of Trade and Industry (MITI)
Malaysia Productivity Corporation (MPC)
Answer explanation
Ministry of Domestic Trade and Cost of Living, formerly known as Ministry of Domestic Trade and Consumer Affairs.
https://www.kpdn.gov.my/en/news/99-pengumuman-umum/1146-larangan-guna-logo-halal-tidak-sah
7.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
Which of the following is not considered a soft drink under Food Regulations 1985?
Orange juice drink
Coffee drink
Soybean milk
Chrysanthemum tea
Orange-flavoured drink
Answer explanation
Soft drink - Regulation 348-360.
Coffee drink - Regulation 269A
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