Sistem Manajemen Keamanan Pangan

One example of a procedure in SSOP is: ....

• Monthly meeting scheduling

• Routine cleaning of production tools

• New product promotion

• Marketing training

• Financial evaluation

Sanitation is....

• The process of cooking food

• The process of packaging products

• The process of fermenting food ingredients

• Efforts to maintain cleanliness and health in the workplace

• Storage of raw materials

The following is not included in sanitation activities....

• Cleaning the floor

• Washing hands

• Sterilizing tools

• Wiping production tables

• Packaging products

SSOP is part of the system....

• ISO 22000

• HACCP

• SNI

• TQM

• GMP

One important principle in sanitation is....

• Cost efficiency

• Cleanliness

• Aesthetic taste

• Product innovation

• Packaging design

Cleaning and sanitizing the production area should be done:

• Once a week

• When products are damaged

• When machines break down

• During inspections

• Regularly and on schedule

SSOP must be documented....

• Orally

• Visually

• Spontaneously

• Written

• Manual

Equipment that comes into direct contact with food must....

• Be made of wood

• Contain chemicals

• Be disposable

• Be difficult to clean

• Be made of stainless steel and easy to clean

What should be done before cleaning the equipment....

• Wrap the equipment

• Record the cleaning time

• Turn off and disassemble the equipment

• Label it

• Dispose of it

Which is not a goal of sanitation....

• Avoid contamination

• Maintain food quality

• Lower nutritional value

• Maintain consumer health

• Reduce disease risk