Worksheetshygiene - amani -
Total questions: 10
Worksheet time: 5mins
apakah HACCP ?
Hazard Analysis Critical Control Point
Hazard Analysis & Critical Control Point
Hazard Analysis Critical Center Point
Hazard Analysis & Critical Center Point
Langkah-Langkah Dalam Membangunkan Plan HACCP kecuali
Mewujudkan Pasukan HACCP
Huraian Tentang HACCP
Mengenalpasti Penggunaannya
Merangka Carta Alir Pemprosesan dilokasinya
Log Book Necessary Information except :
Date/Time
Problem
Action Taken
Product
Choose the correct answer of Basic Rules of Kitchen Safety
Store Knives in a wooden block
Cook in loose clothes and untied hair
Cook while wearing dangling jewelry
Get a fire extinguisher for your kitchen
The GOAL of HACCP is to :
Make the safest food possible
Review the recipe and assess their risk
Identify poor food handling process
Make corrections to the processes
What is Monitoring ?
Check on how project or programme activities are progressing
Regular observation and recording of activities taking place in a project or programme
Giving feedback about the progress of the project or programme
Making decisions for improving project or programme performance
What are food hazards except :
Biological
Chemical
Physical
Mental
Always handle and store food except :
In the right place
In the right temperature
For the right time
In the right rules
The most important checklist of food item handling
Food Safety Checklist ( Product )
Food Safety Checklist
Cleaning and Sanitizing Checklist
Serving and Recycle Prepared Foods Checklist
Frozen Storage Temperature
-17°C or below
8°C
17°C
