Food Safety and Hygiene Practices
Authored by Agna K
Biology
University
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15 questions
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1.
MULTIPLE SELECT QUESTION
30 sec • 1 pt
What are the objectives of Good Hygiene Practices (GHP)?
Ensure safe and suitable food for human consumption
Prevent contamination and foodborne illness
Establish a hygienic environment for food handling
Comply with national and international food safety standards
2.
MULTIPLE SELECT QUESTION
30 sec • 1 pt
What are the principles of Personal Hygiene in GHP?
Cleanliness of food handlers
Use of protective clothing
Prohibition of smoking in processing areas
Reporting of illnesses
3.
MULTIPLE SELECT QUESTION
30 sec • 1 pt
What are the sanitation requirements in food manufacture?
Zoning of production areas based on risk
Smooth, non-absorbent surfaces
Installation of air curtains
Adequate lighting and ventilation
4.
MULTIPLE SELECT QUESTION
30 sec • 1 pt
What are the components of a Food Control System?
Food Law and Regulation
Food Inspection and Enforcement
Laboratory Services
Information, Education, and Communication
5.
MULTIPLE SELECT QUESTION
30 sec • 1 pt
What are the types of hazards considered in HACCP?
Biological Hazards
Chemical Hazards
Physical Hazards
6.
OPEN ENDED QUESTION
3 mins • 1 pt
What are the Seven Principles of HACCP?
Evaluate responses using AI:
OFF
7.
OPEN ENDED QUESTION
3 mins • 1 pt
What are the Seven Principles of HACCP?
Evaluate responses using AI:
OFF
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