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WorksheetsCertification (FSQ)
Total questions: 11
Worksheet time: 4mins
Which of the following is the main focus of Good Hygiene Practices (GHP)?
Marketing strategies
Maintaining cleanliness and preventing contamination
Reducing business costs
Increasing food shelf life
Which element is NOT part of GMP?
Personnel hygiene
Equipment maintenance
Product labeling accuracy
Pest control
MeSTI certification is issued by which authority?
SIRIM
Ministry of Health Malaysia (KKM)
Department of Standards Malaysia
Department of Agriculture
The minimum requirement for MeSTI is:
A documented Food Safety Assurance System
ISO 9001 compliance
HACCP Level 3 training
Halal certification
Which principle is the first step in HACCP?
Conduct hazard analysis
Establish critical limits
Verify the system
Identify corrective action
Critical Control Points (CCPs) are used to:
Identify areas where cost can be reduced
Eliminate or control significant food hazards
Improve food taste
Enhance shelf display
FSSC 22000 includes ISO 22000 plus which additional requirement?
Product testing only
Additional prerequisite programs (PRPs)
Halal guidelines
Packaging innovations
Which program focuses specifically on food premises such as canteens and caterers?
MeSTI
Trust My Catering
BeSS
My Food Tag
Food Defense primarily protects against:
Accidental contamination
Intentional contamination or sabotage
Nutritional imbalance
Product pricing issues
MyFoodTag helps customers by providing:
Halal certification
Nutrition tracking
Traceability and transparent food information
Pest control solutions
Which of the following is a prerequisite program (PRP)?
Corrective action
Cleaning and sanitation
Determining CCP
Establishing critical limits
