6. 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
c. by monitoring regularly the preparation of fish
b. by checking on the quality of the fish
d. of these
7.
What is the purpose of applying strict quality control in choosing raw materials for
processing?
a. to prevent inferior finished products
c. to produce sound marketable product
b. to produce good finished product
d. all of the choices
8. 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.
9.
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 properly maintained
C. processing equipment/facilities should be cleaned and disinfected before and after using
D. all of the choices
10.
For the product to be safe, it must be properly labeled. The following information shall be
declared in every label except one. Which one is not?
a. name of product
b. name and address of the product
c. net weight
d. name of the consumer​