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Multiple-choice questions
1 HACCP stands for:
A
B
C
D
A
B
C
D
A
B
C
D
bacteria
chemicals in food
eating too much
prawns.
bacteria
broken glass
enzymes
vermin
5 0C
05C
5 60C
60100C.
A
B
C
D
drinking glass
face wipe
tablecloth
tongs
A
B
C
D
increasing prices
causing food poisoning
helping to control food spoilage
minimising product quality and quantity.
Copyright Pearson Education Australia (a division of Pearson Australia Group Pty Ltd)
ISBN 978 1 74081 869 8
A
B
C
D
1 hour
4 hours
12 hours
overnight.
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A
B
C
D
A
B
C
D
reheated slowly
only served cold
reheated only once
discounted after four hours.
semi-thawed
contaminated
completely fresh
not at its freshest.
cleaning schedule
food monitoring plan
food safety plan
hazard analysis.
bacteria
enzyme
mould
yeast.
displaying
disposing
packaging
preparing.
A
B
C
D
at below 5C
using a microwave oven
in a refrigerator or coolroom
overnight at room temperature.
A
B
C
D
Copyright Pearson Education Australia (a division of Pearson Australia Group Pty Ltd)
ISBN 978 1 74081 869 8
A
B
C
D
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