12/5: Good Manufacturing Practices Quiz

What are Good Manufacturing Practices (GMP)? (Choose all that apply.)

• Procedures that ensure cost-effective food processing

• Procedures that ensure fast food processing

• Hazard Analysis Critical Control Points (HACCP) system which provides the framework for monitoring the total food system, from harvesting to consumption, to reduce the risk of foodborne illness.

• Procedures that ensure hygienic food processing procedures.

What does GMP stand for in this video?

• Good Manufacturing Practices

• Good Manufacturing Processes

• Good Management Practices

• Great Managing practices

What is the purpose of GMP?

• To establish conditions of hygiene required for the production of tasty foods.

• To establish conditions of hygiene required for the production of cheap foods.

• To establish conditions of hygiene required for the production of fast foods.

• To establish conditions of hygiene required for the production of safe foods.

What is the importance of water in food processing?

• Water must be tasty and flavorful.

• Water must be fast and efficient.

• Water must be cheap and easily accessible.

• Water must be potable and of satisfactory sanitary quality.

What are the requirements for water used in food production?

• Water must be tasty and flavorful

• Water must be potable and meet the standards established by the World Health Organization

• Water must be fast and efficient

• Water must be cheap and easily accessible

Why is personal hygiene important in food processing?

• To prevent food spoilage

• To prevent food contamination

• To prevent food allergies

• To prevent food waste

What must be provided for personnel to maintain personal hygiene?

• Lavatories

• Rest areas

• Bedrooms

• Kitchens

Which of the following are true about the water in food processing?

• sources of the water have to be taken into account.

• treatment of the water is important

• the water is potable which is drinking water that is treated to levels that that meet state and federal standards for consumption.

• Ice and steam that comes into contact with food must be potable.

• Analyzed every 6 months.

What must be provided in a food processing plant to minimize food contamination from air?

• Appropriate facilities for heating

• Appropriate facilities for lighting

• Appropriate facilities for natural or mechanical ventilation

• Appropriate facilities for air conditioning

What must be done to control environmental temperature in a food processing plant?

• Ventilation systems must be designed and built to control humidity

• Ventilation systems must be designed and built to control odors

• Ventilation systems must be designed and built to control temperature

• Ventilation systems must be designed and built to control lighting