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WorksheetsISO Preparation Quiz
Total questions: 24
Worksheet time: 16mins
What does ISO stand for?
Which ISO program do we follow?
(a)
Match the Control Measure to the OPRP/PRP/CCP
Daily Grooming Checks
Personal Hygiene
Core Temperature must be above 75 degrees celsius
Cooking / Heat Treatment
Continuous temperature monitoring through a digital monitoring system
Chiller Storage
Guest Communication / Awareness
Serving Food with Allergens
Contact Time and Concentration
Sanitization of Fruits and Vegetables
What is the minimum acceptable temperature of Hot products when food holding? (In Celsius)
(a)
Hot food held for service without temperature control should be held for no longer than
What is a CCP
Procedure in which control can be applied, where it is essential to prevent or eliminate food safety hazard, to reduce them to acceptable levels
Any action that can be affected by human behaviors during the production of safe food
Infrastructure & Maintenance program to produce safe food
Food safety manangement system with the objective to improve overall performance in food safety
What is an OPRP
Procedure in which control can be applied, where it is essential to prevent or eliminate food safety hazard, to reduce them to acceptable levels
Any action that can be affected by human behaviors during the production of safe food
Infrastructure & Maintenance program to produce safe food
Food safety manangement system with the objective to improve overall performance in food safety
What is a PRP
Procedure in which control can be applied, where it is essential to prevent or eliminate food safety hazard, to reduce them to acceptable levels
Any action that can be affected by human behaviors during the production of safe food
Infrastructure & Maintenance program to produce safe food
Food safety manangement system with the objective to improve overall performance in food safety
What is a ISO 22000
Procedure in which control can be applied, where it is essential to prevent or eliminate food safety hazard, to reduce them to acceptable levels
Any action that can be affected by human behaviors during the production of safe food
Infrastructure & Maintenance program to produce safe food
Food safety manangement system with the objective to improve overall performance in food safety
What is required to meet ISO standards?
PPE
Keep documents for up to 3 months
Proper Documentation
Confident Knowledge
Keep between 0 - 5 degrees
Which of the following are the main reasons to keep temperature control records?
It helps ensure that food is held at the appropriate temperature.
Which one of the following is the most important reason to chill food quickly after cooking?
To keep the food’s colour and texture.
To reduce the time spent in the ‘danger zone’.
To increase the nutritional value of the food.
So that the food is fresher when reheated.
Hot food that is being cooked for the first time must reach a core temperature of at least
85°C
100°C.
63°C
75°C
Which one of the following is a chemical contaminant?
Insecticide.
Which one of the following is a microbiological hazard?
Cleaning materials.
Pets.
Which one of the following groups are most at risk from food poisoning?
1) Which one of the following is the main reason to follow food safety procedures?
To prevent loss of customer satisfaction.
To prevent harm to customers.
To avoid pest infestation.
To avoid food wastage.
2) Which one of the following is the main reason for washing hands before handling food?
To reduce the transfer of bacteria to food.
To increase the shelf life of the food.
To prevent personal illness.
To avoid disciplinary action.
What is HACCP stands for?
Hazard Assessment & Control Critical Points
Hygiene Analysis & Critical Control Points
Hazard Analysis & Critical Control Point
What is the meaning of "Danger Zone" in HACCP?
The temperature that shows of less than 5 C and above 60 C
The temperature between 5 C - 60 C
The temperature that more than 60C but less than 100 C
Potential Food Safety Hazards are :
Physical & Foreign Bodies
The food test
Microbiological such as bacteria, virus
Allergic & Chemicals
What does 'CCP' stands for?
Critical Centre Point
Critical Cut-off Point
Critical Control Point
Critical Control Plan
Match the following scores
85%
Asia Republic Most recent score
86%
Hotel Target
87%
TBJ Most recent Score
86%
Fast Casual Target
