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

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

Which of the following layout types minimizes contamination risk best?

• U-shaped layout

• Circular layout

• Linear layout with zoning

• Random layout

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

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

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

Which of the following is a critical control point in cooking processes?

• Label printing

• Final packaging

• Cooking temperature and time

• Storage location of equipment

Metal detectors are typically used to:

• Monitor oxygen levels

• Track employee movements

• Detect foreign body contamination

• Improve product taste

Which of the following best describes the use of Standard Operating Procedures (SOPs)?

• Employee welfare guidelines

• Step-by-step process to ensure consistency and safety

• Visual posters in the canteen

• Monthly financial audit steps

Why is raw material inspection crucial in operation control?

• To save storage cost

• To reduce taste variability

• To ensure it meets food safety specifications

• To increase cooking speed