WorksheetsFood Safety and Hygiene Practices
Total questions: 15
Worksheet time: 23mins
What are the objectives of Good Hygiene Practices (GHP)?
Ensure safe and suitable food for human consumption
Prevent contamination and foodborne illness
Establish a hygienic environment for food handling
Comply with national and international food safety standards
What are the principles of Personal Hygiene in GHP?
Cleanliness of food handlers
Use of protective clothing
Prohibition of smoking in processing areas
Reporting of illnesses
What are the sanitation requirements in food manufacture?
Zoning of production areas based on risk
Smooth, non-absorbent surfaces
Installation of air curtains
Adequate lighting and ventilation
What are the components of a Food Control System?
Food Law and Regulation
Food Inspection and Enforcement
Laboratory Services
Information, Education, and Communication
What are the types of hazards considered in HACCP?
Biological Hazards
Chemical Hazards
Physical Hazards
What are the Seven Principles of HACCP?
What are the Seven Principles of HACCP?
What is the first step in implementing a HACCP plan?
Assemble HACCP team
Describe the product
Construct a flow diagram
Conduct on-site confirmation
What does SCO stand for?
What is an example of a fungus used in SCOs?
Fusarium venenatum
Candida utilis
Methylophilus methylotrophus
Chlorella vulgaris
What is the primary carbon source used in the fermentation process of Quorn?
Glucose
Starch hydrolysates
Molasses
Whey
What is the temperature range for fermentation of SCOs?
What is the purpose of heat treatment in the production of Quorn?
Reduce RNA content
Improve digestibility
Inactivate live cells
All of the above
What is the role of Good Manufacturing Practices (GMP) in food safety?
What is the DOK level of the question regarding personnel hygiene and training?
