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level: Level 1

Questions and Answers List

level questions: Level 1

QuestionAnswer
Good hygienic design and construction of food plants, appropriate location, and the provision of adequate facilities, is necessary to:Hazards to be effectively controlled
In particular, food plants should normally be located away from:Environmentally polluted areas and industrial activities which pose a serious threat of contaminating food
Food Plant enclosure should be adequately build, in order to ensure plant security:And will not allow the animals to dig holes or channels to enter the courtyard
The yard of food plants should be:Kept clean and tidy, with no broken equipments, or other waste materials
In food plants floors should be constructed:To allow adequate drainage and cleaning
In food plants doors should have:Smooth, non-absorbent surfaces, and be easy to clean
In food plants containers for waste, by-products and inedible or dangerous substances, should be:Specifically identifiable and suitably constructed
In food plants personnel hygiene facilities should be available to ensure:That an appropriate degree of personal hygiene may be maintained
In food plants facilities for personal hygiene should include:Changing rooms, showers, flush toilets, hand-washing and hand-drying facilities
In food plants ventilation systems should be designed and constructed so that:Ambient temperatures, humidity and odors are controlled
Light intensity in technological/production areas:Should be minimum 220 Lux/m2 floor
Regarding monitoring and temperature control in warehouses/storage in food plants:The European Community legislation requires the continuous electronic monitoring of temperature
The primary responsibility in food industry for implementing systems for process control:Is for the operator (FBO)
One of the most common causes of foodborne illness or food spoilage in food process is:Inadequate food temperature control
Temperature control systems should take into account:The nature of the food, e.g. its water activity, pH, and likely initial level and types of micro-organisms
The area of receiving raw-meat materials must be:With a maximum temperature of (+10) – (+12) degrees Celsius
Unloading and handling of carcasses, should be done with special care, because:They are not packed, the meat being exposed and contamination risks are high
Unloading and handling of packed meat should begin with:A thorough control of the packages integrity (pallets, boxes etc.) especially in case of frozen meat
A legal requirement for water in food industry:Only potable water is used in all processing areas
For the disinfection of knifes and other tools in food industry is used:Water heating system up to 830C
In food industry recall means:To return unsafe or unsuitable product that has already been supplied or made available to consumers
In food industry cleaning procedures and programmes should:Be specified in SSOPs as appropriate to the circumstances
In food industry pest control is usually aimed:For rodents and insects
The fly-killer devices are made of neon tubes with violet light:which attract insects
People engaged in food handling activities should refrain from:Sneezing or coughing over unprotected food