Learning Task 2 Directions: Encircle the letter of the correct answer. Use other sheet of paper.
1. How will you ensure the safety of raw materials particularly the quality of fish in processing especially during handling?
A. by checking the source of supplies
B. by checking on the quality of the fish C by monitoring regularly the preparation of fish
D. all of these
2. What is the purpose of applying strict quality control in choosing raw materials for processing? A. to prevent inferior finished products B. to produce good finished product C. to produce sound marketable product D. all of the choices
3. How will you ensure that the workers can handle food safely during production?
A. workers are not infected with contagious disease
B. workers are not wearing their Personal Protective Equipment
C. Workers are smoking during preparation/processing of food.
D. worker's hands are not thoroughly washed.
4. In keeping equipment and facilities safe and sanitary, what must be considered?
A. processing facilities must be well-ventilated
B. processing facilities should be adequately lighted and property maintained
C. processing equipment/facilities should be cleaned and disinfected before and after using
D.all of the choices
5. Which among the choices includes practices and procedures implemented in processing plants to ensure product safety, product quality and prevention of economic fraud?
A. GMP
C. HACCP​