TOPIC 5: QMS (GMP& HACCP)

Which agency that authorize the HACCP certification for food product

• Standard Malaysia

• Ministry of Health

• ISO

GMP stand for

• Good Manufacturing Premise

• Good Manufacturing Process

• Good Manufacturing Practice

• Good Manufacturing Production

Which below is NOT the important of GMP

• To facilitate health certification

• To decrease consumer confidence and sales

• To comply with the domestic and international standards

• Enhance the credibility and image of the industry

Which below is NOT the 5 P's in GMP

• Products

• People

• Plan

• Processes

Determine characteristic of personnel in GMP

• Personnel must able to work independently

• Personnel must have knowledge and experience

• Personnel must age >18 years old

Which below is not in the category of sanitation & maintenance in GMP

• sewage management

• waste disposal management

• production management

• waste management

HACCP certification processes involve audits of adequacy, compliance and monitoring by the auditor appointed by the Food and Safety Quality Division (BKKM)

• YES

• NO

What is the 3rd principle of HACCP

• identify CCP

• conduct hazard analysis

• establish CCP Limit

• record keeping

Which below is not the factors to measure the Critical Limit

• temperature

• pH

• metal particle size

• packaging size

Corrective action in HACCP is

• method to monitor the hazard

• action to take after it was exceeding the critical limit

• types of CCP in the HACCP plan

• criterion for a preventative measure at a CCP