Quality control happens at which stages of food production?

• Raw material

• Process

• Finished product

• All of the above

Which of the following is NOT a property tested in raw material control?

• Texture

• Moisture content

• Color

• Price of material

Why must all instructions in quality control be written instead of oral?

• To save paper

• To avoid misunderstanding and provide evidence

• To reduce workload

• To follow tradition

What is the definition of raw material in quality control?

• Only food ingredients

• All received materials used directly or indirectly in processing

• Only packaging materials

• Only cleaning supplies

Which of the following is considered a chemical parameter in raw material control?

• Microbiological limits

• Heavy metal content

• Organoleptic properties

• Foreign material

What must be done when receiving raw materials before use?

• Use immediately

• Keep in storage without checking

• Hold until lab analysis results are received

• Mix with old stock

Which of the following microorganisms are checked in biological control of raw materials?

• Salmonella and Listeria monocytogenes

• Lactobacillus and Bifidobacterium

• Algae and fungi

• Protozoa and worms

The main purpose of process control is to ensure:

• Cheaper production

• Ingredients meet specifications under Food Act 1983 and Regulation 1985

• Product looks attractive

• Packaging is colorful

Which tool is used to measure viscosity in process control?

• Thermometer

• Viscometer

• Refractometer

• Microscope

Why is a flow chart important in process control?

• To decorate the production area

• To show procedure clearly and identify critical control steps

• To reduce staff workload

• To save cost