HYGIENE, KITCHEN SAFETY AND FOOD HANDLING

What is the meaning of HACCP?

• Hazard and Critical Control Point

• Hazard Analysis Critical Control Point

• Hazard and Chemical Control Point

• Hazard Analysis Chemical Control Point

How many are there principle of HACCP?

• 9

• 8

• 7

• 6

Which of the following is the third principle of HACCP?

• Establish critical limits

• Determine the critical control points

• Conduct a hazard analysis.

• Establish monitoring procedure

What is the correct meaning of Physical Hazard?

• Physical Hazard: Mould and Viruses

• Physical Hazard: Temperature and Animal allergens  

• Physical Hazard: Acid and Organic Vapours

• Physical Hazard: Noise and Temperature

What is the symbol in diagram?

• Physical Hazard

• Biological Hazard

• Chemical Hazard

• Safety Hazard

How do you maintained the data and record keeping in hygiene, safety, and food handling?

• Keep the report in files.

• Do an inspection periodically

• Do an inspection regularly and do the report using the right checklist.

• Use the right checklist according to the types of inspection.

What is the suitable method to record and update sectional documentation?

• Manual & Data Entry

• Logbook

• System

• Inventory Records

Why is Hazard Analysis Critical Control Point importance in the workplace?

• Collect and supply information about the occurrence of epidemic diseases.

• Assure safe and healthful condition for worker at the workplace.

• Determine the quality of the product.     

• Determine the quality of the product.     

What are the types of physical hazard for food handling

• Plastic and Carbon

• Hair, nail, and jewelry

• Toxic metal and pesticides

• Bacteria and viruses

Which of the following is an example of non-perishable item?

• Duck

• Chicken

• Flour

• Fish