Food Science And Food Service Management - Study Mode

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[#16] Give the right sequence for establishing HACCP. 1. Establish the critical points. 2. Establish the correct action. 3. Identify the critical control point. 4. Establish effective record keeping. 5. Identify hazard and assess the severity and risk. 6. Establish procedure to verify that system. 7. Establish procedure to monitor CCP.

(A) 1, 3, 4, 6, 5, 2, 7

(B) 2, 6, 4, 1, 3, 7, 5

(C) 5, 3, 1, 7, 2, 4, 6

(D) 5, 6, 4, 2, 3, 1, 7

Correct Answer

(C) 5, 3, 1, 7, 2, 4, 6

[#17] Which of the following food service control points links receiving and issuing functions?

(A) Storing

(B) Issuing

(C) Purchasing

(D) Accounting

Correct Answer

(A) Storing

[#18] Ownership of product is transferred from the supplier to the food and beverage operation when the receiving employee signs the

(A) delivery notice

(B) daily receiving report

(C) purchase order

(D) standard purchase specification sheet

Correct Answer

(A) delivery notice

[#19] Ingredients on a food label are listed in . . . . . . . . order, based on weight.

(A) descending

(B) alphabetical

(C) ascending

(D) chronological

Correct Answer

(A) descending

[#20] Match the following. List-I List-II a. FPO 1. Agricultural produce b. AGMARK 2. Edible oil c. VOCO 3. Meat products d. MPO 4. Processed fruit products

(A) a-4, b-2, c-1, d-3

(B) a-3, b-4, c-1, d-2

(C) a-3, b-2, c-1, d-4

(D) a-4, b-1, c-2, d-3

Correct Answer

(D) a-4, b-1, c-2, d-3