BASIC KNOWLEDGE
Why do we follow cleaning schedules for machines and equipment?
A. To make them shiny and sparkling
B. To prevent germs and contamination
C. To impress visitors
D. To save water
B. To prevent germs and contamination
CLIAEGNN
CLEANING
The presence of this bacteria in water indicates that it is contaminated by fecal matter.
a. S aureus
b. E. coli
c. Hepatitis
d. Salmonella
b. E. coli
The temperature danger zone for food is between:
a. 40°C - 140°C
b. 4°C - 60°C
c. 4°C - 175°C
d. none of the above
b. 4°C - 60°C
What is the role of Quality Assurance (QA) in the Pepsi plant?
A. To receive and make deliveries
B. To entertain workers and visitors
C. To test and ensure product safety and quality
D. To clean offices and hallways
C. To test and ensure product safety and quality
Why is it important to properly label raw materials and finished products?
A. To make the labels look nice
B. For easy selling
C. Avoid mix-ups and ensure traceability
D. To color-code the items
C. To avoid mix-ups and ensure traceability
DOFO SEAFYT
FOOD SAFETY
What happens if a product does not pass microbiological testing?
A. It is given away for free
B. It is sold at a discount
C. It is rejected and not released
D. It is stored longer
C. It is rejected and not released
What is the optimum temperature in bottle washer?
a. 40°C
b. 80°C
c. 60°C
d. 100°C
c. 60°C
Why do we use closed pipelines instead of open containers during mixing?
A. It’s faster
B. It looks better
C. To prevent contamination
D. To reduce noise
C. To prevent contamination
Perishable foods should not be left out at a room temperature for more than:
a. 1 hour
b. 3 hours
c. 30 minutes
d. 2 hours
d. 2 hours
ZADRHA
HAZARD
Why are microbiological tests performed on raw materials like sugar or concentrate?
A. To know their color and specification
B. To check for harmful microorganisms
C. To reduce their weight
D. To speed up mixing
B. To check for harmful microorganisms
Temperature recommended for carbonation in CSD products.
a. 0°C
b. 10°C
c. 15°C
d. 4°C
d. 4°C
Why are calibration checks on instruments (like thermometers or pH meters) important?
A. To clean them
B. To reduce noise
C. To ensure accurate testing
D. To look high-tech
C. To ensure accurate testing
Why is it important to wear gloves and hairnets in the production area?
A. To look good and professional
B. To protect the food and drinks from contamination
C. To keep hands clean only
D. To match the uniform
B. To protect the food and drinks from contamination
TIZANESI
SANITIZE
Spreading bacteria to clean food from contaminated work surfaces, hands, utensils, or food is called:
a. Food infection
b. Cross-contamination
c. Toxico-infection
d. Food intoxication
b. Cross-contamination
Bacteria grow especially well in food that is:
a. Warm, moist, and near-neutral pH
b. Cool, dry, and alkaline
c. Cool, dry, and acidic
d. Very hot, wet, and neutral
a. Warm, moist, and near-neutral pH
Why do employees report any signs of illness before working in the production area?
A. To get time off work
B. To protect the safety of the food and drinks
C. To switch shifts
D. To avoid wearing a uniform
B. To protect the safety of the food and drinks
What is the purpose of checking raw materials like sugar or flavoring before use?
A. To count them individually
B. To see if they look nice
C. To ensure they meet quality and safety standards
D. To mix them faster
C. To ensure they meet quality and safety standards
Sefayt si on actnedci
Safety is no accident
An illness caused by consuming contaminated food or beverage.
a. Toxico-infection
b. Foodborne Illness
c. Outbreak
d. Pandemic
b. Foodborne Illness
Pasteurization is the process of heating a liquid, particularly Non-carbonated products (Gatorade & Tropicana), to a temperature between:
a. 55°C and 60°C
b. 150°C and 170°C
c. 90°C - 97°C
d. 133°C and 160°C
c. 90°C - 97°C
How do sensory evaluations (taste, smell, appearance) relate to science in action?
A. They are just for fun
B. They are based on employee mood
C. They help detect product defects or changes
D. They decide pricing
C. They help detect product defects or changes