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WorksheetsQuiz 3 DYB5034 June 2019
Total questions: 15
Worksheet time: 8mins
A situation when bacteria is carried from one object to another is called
food poisoning
cross contamination
food handling
food hygiene
Each of the following purposes are true for biofilm EXCEPT
Protection from the environment
Nutrients availability and metabolic co-operativity
Acquisition of new genetic traits
Protection from competition
Chlorine effectiveness will decreased if the solution temperature is greater than
19°C
29°C
39°C
49°C
Agent that reduce the surface tension between soil and the surface is called____
surfactant
solvent
sanitizer
biofilm
Which of the following is TRUE for effects of improper cleaning
Increase the food hygiene level
Food is safe for consumption
Continuous deposition of soil on surface and will become difficult to remove
Decreased the level of chemical used
Choose the problems caused by the formation of biofilm
I. Tends to clod pipes and water filters
II. Can cause numerous diseases
III. Bacteria will become susceptibility to antibiotics
IV. Can formed almost anywhere where water is present
I, II and III
I, II and IV
II, III and IV
I, III and IV
An acid based cleaners should not be used _______ based soils as it will be hard to remove
protein
fats
carbohydrate
water
The process of cleaning where the detergent reacts with soils to change their chemistry is falls under
Primary step
Secondary step
Tertiary step
Fourth step
Hazard Analysis Critical Control Points (HACCP) contains ____ principles
1
3
5
7
The foundation that any company should comply before applying for HACCP certificate is
Good Manufacturing Practices
Good Pharmaceutical Practices
Good Agricultural Practices
Good Laboratory Practices
Setting a range of cooking temperature during processing is falls under
identify hazard
determine the critical control point
establish critical limits
critical control point monitoring
A stone that found in a bunch of nuts can be considered as____
biological hazard
physical hazard
chemical hazard
natural hazard
Which of the following is TRUE for a critical limit?
Cleaning the food preparation area every day
Cooking to a temperature of 70⁰C for 2 minutes
Washing fruit before using
Checking the expiry date of ingredients
HACCP not only prevent cases of food poisoning but it can also ___
Increase company profits
Make food tastes better
Help a company to comply with relevant food law regulations
Make food more palatable
The temperature of a roast chicken is checked to see if it has met its critical limit of 70⁰C for 4 minutes. This is an example of which HACCP principle?
Verification
Record keeping
Monitoring
Hazard analysis
