"Basic Principles of Food Hygiene and Sanitation"

What is the urgency of studying hygiene and sanitation in food?

• a. Prevent foodborne disease

• b. Increase Food Quality

• c. Obeying Regulations

• d. A and B choices are right

• e. A, B and C choices are correct

How many principles of food hygiene are there?

• a. 3 principles

• b. 4 principles

• c. 5 principles

• d. 6 principles

• e. none of the above choices are correct

Examining the factors that influence the reduction of freshness and food quality is one of the principles of food hygiene, namely..

• a. Food Contamination

• b. Food Decomposition

• c. Food Processing

• d. Food Storage

• e. Food Serving

How many principles of food sanitation are there?

• a. 3 principles

• b. 4 principles

• c. 5 principles

• d. 6 principles

• e. 7 principles

Which kind of food storage method that can be used for a long time period?

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• a. Put in room temperature

• b. Refrigeration

• c. Dry Storage

• d. Freezing

• e. None of above choices are correct

What is 'Peraturan Menteri Kesehatan RI No. 1096/2011' explain about?

• a. Higiene Sanitasi Depot Air Minum Isi Ulang

• b. Industri Makanan

• c. BPOM

• d. Higiene Sanitasi Jasaboga

• e. Prinsip Dasar Higiene Sanitasi Makanan

One of the principles that must be applied is to use food ingredients that are first entered/stored, this is also called ?

• a. FIFO

• b. FIVO

• c. VIFO

• d. VIVO

• e. FOMO

Storage at a temperature of 10 - 20°C is called as?

• a. Room temperature

• b. Cool Storage

• c. Cold Storage

• d. Freeze Storage

• e. Deep Freeze Storage

In which storage should we store fruit, vegetables and milk?

• a. Room temperature

• b. Cool Storage

• c. Cold Storage

• d. Freeze Storage

• e. Deep Freeze Storage

Below are several things that must always be monitored in food hygiene and sanitation practices, except...

• a. Temperature log

• b. Cleaning activites

• c. Pest control

• d. Personal Hygiene

• e. No wrong answer