FS Team - Post Test

FS Team - Post Test

Professional Development

5 Qs

quiz-placeholder

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FS Team - Post Test

FS Team - Post Test

Assessment

Quiz

Professional Development

Professional Development

Practice Problem

Easy

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5 questions

Show all answers

1.

OPEN ENDED QUESTION

3 mins • 1 pt

Sebutkan 5 kategori hazard dalam Food Safety!

Evaluate responses using AI:

OFF

2.

OPEN ENDED QUESTION

3 mins • 1 pt

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

Evaluate responses using AI:

OFF

3.

OPEN ENDED QUESTION

3 mins • 1 pt

Jelaskan perbedaan fokus antara HACCP, VACCP, dan TACCP!

Evaluate responses using AI:

OFF

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!

Evaluate responses using AI:

OFF

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.

Evaluate responses using AI:

OFF