Food
Regular equipment calibration at SCDC is essential because:
A) It looks good on paper
B) It is costly and time-consuming
C) It ensures the accuracy, consistency, and reliability of measurements
D) It is unnecessary, but others do it
What is It ensures the accuracy, consistency, and reliability of measurements?
Sensory evaluation is used at SCDC to assess:
A) How colorful the food is
B) Quality attributes such as taste, smell, and texture of the food product
C) How loud the equipment is
D) How many products can be produced in an hour
What is Quality attributes such as taste, smell, and texture of the food product?
What is the purpose of a quality evaluation policy in SCDC?
A) To ignore any unusable products
B) To reject all products for zero-risk assurance
C) To ensure all products meet established quality standards
D) To push products out whether they meet standards or not
What is To ensure all products meet established quality standards?
In case of identification of non-conforming equipment in SCDC, what should be the first step?
A) Ignore it until a problem occurs
B) Sell it as fast as possible
C) Start using it more often
D) Promptly report and isolate it according to the established procedures
What is Promptly report and isolate it according to the established procedures?
The primary goal of the Food Safety Management System (FSMS) evaluation is to:
A) Reduce the cost of food
B) Focus on sales
C) Assess the effectiveness of the implemented systems
D) Concentrate on cleanliness
What is Assess the effectiveness of the implemented systems?
Non-conforming products/equipment are identified through:
A) Guesswork
B) Visual inspection and foreign material detection
C) Ignoring any issues that occur
D) Labeling indicating that everything as acceptable
What is B) Visual inspection and foreign material detection?
Why is it crucial to constantly maintain and monitor the FSMS in SCDC?
A) Because it’s fun
B) To identify and address any potential food safety issues proactively
C) Because it's a government requirement
D) There's no need for constant monitoring
What is B) To identify and address any potential food safety issues proactively?
What is a critical aspect of site and equipment construction and maintenance in SCDC?
A) Ensuring all equipment is shiny and aesthetically pleasing
B) Maintaining the structure and equipment to meet the essential sanitation and food safety requirements
C) Choosing the cheapest equipment available
D) Ignoring required maintenance until there's downtime
What is Maintaining the structure and equipment to meet the essential sanitation and food safety requirements?
The Sensory and Quality Evaluation Policy in SCDC will help define:
A) The preferred color of the employee uniforms
B) The criteria and methods for evaluating the sensory and quality attributes of the food products
C) The break times for employees
D) The marketing strategies for the products
What is The criteria and methods for evaluating the sensory and quality attributes of the food products?
How does consistent and correct calibration of equipment benefit the SCDC?
A) It doesn't provide any significant benefits
B) It supports food safety and quality by ensuring accuracy of measurements
C) It helps in reducing the employee count
D) It boosts sales
What is B) It supports food safety and quality by ensuring accuracy of measurements?