17 Questions
What is the main objective of training in food operations?
To ensure that personnel involved in food operations are aware of their role and responsibility in protecting food from contamination or deterioration.
What is the potential threat to food safety if personnel are not properly trained?
Inadequate hygiene training poses a potential threat to the safety of food and its suitability for consumption.
What should food handlers have to enable them to handle food hygienically?
The necessary knowledge and skills.
Why is it important to inform consumers about time/temperature control?
To inform them about the relationship between time/temperature control and foodborne illness.
What is the fundamental importance of training in a food hygiene system?
It is fundamentally important to ensure the safety of food and its suitability for consumption.
What factors should be considered when assessing the level of training required for handling food?
The nature of the food, the manner in which the food is handled and packed, the extent and nature of processing or further preparation before final consumption, the conditions under which the food will be stored, and the expected length of time before consumption.
Why is it important for managers and supervisors of food processes to have knowledge of food hygiene principles and practices?
So they can judge potential risks and take the necessary action to remedy deficiencies.
What should be reviewed and updated regularly in a food safety program?
Training programmes
What is the purpose of periodic assessments of training and instruction programmes?
To evaluate their effectiveness
Why is it important to provide instruction and supervision in a food safety program?
To ensure that procedures are being carried out effectively
What should be made available to those who handle strong cleaning chemicals or other potentially hazardous chemicals?
Instruction in safe handling techniques
What is the primary consideration when using steam in food processing?
That it does not constitute a threat to the safety and suitability of food
What is the role of managers and supervisors in ensuring food safety?
To have knowledge of food hygiene principles and practices, judge potential risks, take preventive and corrective action, and ensure effective monitoring and supervision
Why is documentation important in a food safety control system?
It enhances the credibility and effectiveness of the food safety control system
What should be considered when a product has been withdrawn due to an immediate health hazard?
The need for public warnings and evaluation of similar products for safety
What is the purpose of recall procedures in a food safety system?
To enable the complete, rapid recall of any implicated lot of the finished food from the market
Why are records of processing, production, and distribution important in a food safety system?
To keep and retain records for a period that exceeds the shelf life of the product
Learn about the importance of training in food hygiene to prevent foodborne illnesses. Understand the relationship between time and temperature control and food safety. Quiz based on Codex Alimentarius guidelines.
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