MIC652 - CHAPTER 6

International agency that regulates meat, poultry and eggs is _____

• USDA

• FDA

• CDC

• PHS

The following are human resources responsible for food safety and quality control, except:

• Food technologist

• Microbiologist

• Nutritionist

• Public health specialist

In HACCP, the P stand for _________

• the remedial action

• the level of danger

• the stage of corrective action

• finding out the source

Which of the following is the example of a chemical contaminant?

• cooking oil

• staple wire

• toxin from fungi

• detergent

Which of the following are the basic personal hygiene? (you may choose more than one answer)

• wea nail polish and jewelry neatly

• take a bath everyday

• wear appropriate attire

• use bare hands when dealing with foods

Identify the Hazards from the fermentation of tempeh. (you may choose more than one answer)

• raw beans

• cooking the beans at 100 degrees Celsius

• fermentation temperature

• cross contamination using cutting bord and equipments

The following are the advantages of HACCP in food industry, except:

• efficient government oversight

• ensuring food safety

• identifying and preventing hazards

• producing food with good nutritional values

The following are the legislation acts of Department of Agriculture Malaysia, except:

• Food Regulations 1985

• Custom Order (Export Restriction) 1988

• Pesticide Act 1974

• Plant Quarantine Act 1976