Kuiz - Sanitasi dan Amalan Jaminan Kualiti

Which of the following area is NOT related to sanitation?

• Pest control
• Consumer tastes
• Hygiene
• Cleaning

Which one is NOT part of Good Hygiene Practice?

• Wash hands after using the bathroom
• Cover your hair with hair cap
• Cover your mouth when sneezing
• Avoid gloves as it may leave a rubber taste

The temperature danger zone is between

• 40c to 140c
• 5c to 60c
• 4c to 175c
• None of the above

Spreading bacteria to clean food from contaminated work surfaces, hands, utensils or food is called:

• Food infection
• Cross-cotamination
• Toxico-infection
• Food intoxication

Examples of cross-contamination are

• Liquids from raw meat drip onto vegetables for salad
• Raw meat is cut on the same cutting board as cabbage
• Food worker handles raw shellfish then assembles vegetable salad without washing hands
• All the above

Which of the following is an objective of Quality Assurance?

• To be of service to the company in all areas related to product quality
• To ensure that the process by which products are developed and produced meets a set of standards and specifications
• To prevent defects with a focus on the process used to make the product
• All the above

Which of the following are quality assurance practices for halal logistics operations:

• GMP
• HACCP
• MHMS
• All the above

HACCP

• Identifies and evaluates the hazards
• Identifies and control hazards
• Identifies, evaluates and controls hazards
• Identifies and controls hazards after verification