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FS Team - Post Test

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Professional Development

Professional Development

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FS Team - Post Test
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5 questions

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1.

OPEN ENDED QUESTION

3 mins • 1 pt

Sebutkan 5 kategori hazard dalam Food Safety!

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2.

OPEN ENDED QUESTION

3 mins • 1 pt

Sebutkan tiga contoh hazard fisik yang mungkin terjadi pada proses produksi film BOPP!

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3.

OPEN ENDED QUESTION

3 mins • 1 pt

Jelaskan perbedaan fokus antara HACCP, VACCP, dan TACCP!

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4.

OPEN ENDED QUESTION

3 mins • 1 pt

Sebutkan langkah-langkah pengendalian Food Safety yang Anda bisa lakukan di area atau departemen tempat Anda bekerja!

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5.

OPEN ENDED QUESTION

3 mins • 1 pt

Analisis kasus berikut dan tuliskan jenis hazard, root cause, dan action plan dari salah satu kasus di bawah ini!
1. Tetesan oli ditemukan di permukaan mesin yang dekat produk.

2. Operator tidak menggunakan topi hairnet saat bekerja

3. Pihak eksternal tanpa identitas masuk area produksi.

4. Teknisi menemukan kecebong tertangkap di housing pre-filter sistem RO (reverse osmosis) untuk air proses/cleaning.

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