T5 Food safety&sanitation
Authored by Rahayu Mokhtar
Education
1st Grade
Used 1+ times
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8 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Maksud GMP
Good Manufacturer Practice
Good Manufacturing Practice
Good Manufacturer Personnel
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
HACCP bermaksud?
Hazard Analysis Critical Control Point
Hazard Analysis Critical Control Pose
Hazard Analysis Critical Check Point
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Tujuan BeSS adalah untuk ...
pengiktirafan kepada premis makanan yang kotor
pengiktirafan kepada pengilang makanan
pengiktirafan kepada pengusaha makanan yang mengekalkan kebersihan
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Hazard Analysis Critical Control Point (HACCP) mempunyai tujuh prinsip.
Di antara prinsip tersebut adalah seperti berikut KECUALI
Lakukan anggaran risiko
Rekod tidak perlu disimpan untuk mendokumenkan HACCP
Kenal pasti titik kawalan kritikal dalam penyediaan makanan
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Stok yang paling lama disimpan akan digunakan terlebih dahulu.
Apakah nama sistem penyimpanan ini?
First in, last out (FILO)
last in, first out (LIFO)
First in, first out (FIFO)
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Tempat penyimpanan yang betul bagi daging lembu adalah
Peti beku (freezer)
Peti sejuk (chiller)
Stor bahan kering
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Apakah contoh sisa kitar semula
sisa makanan terbuang
sisa dapur
kertas, plastik, tin
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