
Quiz 1 GMP
Authored by NOR ENG
Science
Professional Development
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15 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which of the following is the most important principle in designing food processing facilities?
Aesthetic appeal
Cross-ventilation
Preventing cross-contamination
High energy usage
Answer explanation
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
A food premise should ideally have a one-way flow from:
Storage → Delivery → Preparation → Waste
Waste → Preparation → Delivery
Raw material → Processing → Packaging → Finished product
Finished product → Processing → Raw material
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which of the following layout types minimizes contamination risk best?
U-shaped layout
Circular layout
Linear layout with zoning
Random layout
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which of these design aspects is essential in avoiding pest entry into a food facility?
Open wall gaps
Sealed doors and screened windows
Large ventilation openings
Floor-level storage
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
The minimum recommended height for ceilings in food processing rooms is to ensure:
Better sound acoustics
Efficient pest movement
Sufficient ventilation and lighting
Minimal employee supervision
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Time and temperature control is essential to:
Extend shelf life artificially
Eliminate all nutritional value
Prevent microbial growth and ensure safety
Speed up product recall
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which of the following is a critical control point in cooking processes?
Label printing
Final packaging
Cooking temperature and time
Storage location of equipment
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