Food Safety Quiz

What does HACCP stand for?

• Hazard analysis and crucial control points

• Hazard Analysis Critical Control Point

• Hazard actions and critical control points

• Hazard actions of crucial control preparation

Which of the following is not related to food safety management system?

• Good handling practices

• Risk of injury

• Good manufacturing practices

• Hazard analysis Critical control point

Food safety hazards can be

• Physical

• Biological

• Chemical

• All of the above

Write full form of PRP

• Process Response point

• Parameters Requirement program

• Pre Requisite Program

• None of the above

What is the shelf life of food after refrigerator thawing?

• 24 Hrs

• 12 Hrs

• 48 Hrs

• 72 Hrs

What is the safe cooking temperature of chicken sausage?

• 63 Deg C

• 75 Deg C

• 68 Deg C

• 80 Deg C

What is the full form of FSSAI?

• Food standard specification authority of India

• Food Safety and Standard Authority of India

• Food safety system of India

• Food Safety Standard Adulteration in India

Receiving temperature of chilled food should be at or below?

• 8 Deg C

• -18 Deg C

• 5 Deg C

• 0 Deg C

Which dangerous bacteria may be present in raw eggs?

• Lactobacillus

• Staphylococus Aureus

• Yeast & Mold

• Salmonella

What is the strength of chlorine used for disinfecting Raw vegetables and salad greens?

• 25 ppm

• 200 ppm

• 65 Deg C

• 50 ppm