
HACCP Quiz
Authored by Ketut Mahendra
Professional Development
Professional Development
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10 questions
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1.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
Apa kepanjangan HCCP?
Hazard analysis Critical Control Point
Hazard Critical Control Procedure
Handling Analysis Critical Control Procedure
Handling Annual Chemical Control Prodecure
2.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
Berapa Suhu danger zone?
00C - 450C
20C - 550C
20C - 550C
60C - 600C
3.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
Suhu chiller yg baik untuk simpan bahan makanan?
60C - 600C
20C - 60C
50C - 120C
-10C - 140C
4.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
Yang bukan merupakan penerapan HCCP pada proces penyimpanan bahan makanan?
simpan makanan di tempat yang bersih dan suhu yang tepat menyediakan ruang sirkulasi udara pada tempat penyimpanan
melakukan rotasi stok barang atau FIFO
simpan barang dengan label tanggal, tanggal kadaluarsa, best before
Terima dan menaruh bahan dilantai
5.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
yang bukan merupakan jenis cross contamination adalah?
Bilogis
Kimia
Natural
fisik
6.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
Suhu yang baik untuk memanaskan kembali makanan adalah?
250C
60C - 550C
600C
20C - 60C
7.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
Berikut contoh cros contamination kimia ?
Mencuci tangan setelah bekerja
Menggunakan chemical di dalam dapur
Menggunakan jam tangan saat bekerja
Berjabat tangan di dapur
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