Kuiz Kebersihan Dan Sanitasi Dalam Pengendalian Makanan

The most suitable type of garbage bin to be used in the kitchen is a "Food operated bin" with a lid. This type of bin is specifically designed to handle food waste and prevent any unpleasant odors from spreading in the kitchen. The lid helps to contain the smell and prevent pests from accessing the waste. The other options, such as a black plastic bag, an open trash basket, or a regular trash can, may not be as effective in managing food waste and controlling odors.

The correct answer is "Bahan pencuci yang tidak dibilas dengan baik." This answer is chosen because it is the only option that is related to chemistry. The other options, such as "Lendir pada ayam" (mucus on chicken) and "Bau busuk daripada kawasan buang sampah" (foul odor from garbage area), do not pertain to chemical hazards. Therefore, the correct answer is the one that specifically mentions a chemical substance, which is a poorly rinsed cleaning agent.

The correct answer is "semua di atas" because all of the options mentioned (tindakan mengemulsi, surfactancy, serakan) are appropriate formulations for food control.

The correct answer is "fizikal". This is because finding hair in food is a physical hazard. Physical hazards refer to any foreign objects or substances that can cause harm or injury when consumed, such as hair, glass, metal, or plastic. In this case, the hair found in the food is a physical contaminant that can be harmful if ingested.

The given question asks for the type of hazard that is not related to food. The options provided are physical, chemical, logistics, and biological. Physical hazards refer to foreign objects or substances that can cause harm, such as glass or metal fragments. Chemical hazards involve harmful substances like pesticides or cleaning agents. Biological hazards include bacteria, viruses, or parasites. Logistic hazards, on the other hand, are not directly related to the safety or quality of food but rather involve issues with transportation, storage, or handling. Therefore, logistic hazards are not a type of hazard to food.

The first thing you need to do when entering a food premises is to wash your hands. This is important to maintain proper hygiene and prevent the spread of germs and bacteria. Washing your hands helps to remove any dirt, contaminants, or harmful substances that may be present on your hands. It is a crucial step in ensuring the safety and cleanliness of the food that will be prepared and served in the premises.

Dalam pembersihan semasa pemprosesan makanan, faktor-faktor yang perlu dipertimbangkan termasuk jenis kotoran yang ada, proses pembersihan yang digunakan, dan bekalan air yang mencukupi. Namun, "Tiada di atas" tidak termasuk sebagai faktor yang perlu dipertimbangkan dalam pembersihan semasa pemprosesan makanan.

Asid fosforik is not a type of sanitizer because it is a phosphoric acid, which is commonly used as a cleaning agent and rust remover. Sanitizers, on the other hand, are substances that are specifically designed to kill or inhibit the growth of microorganisms on surfaces and objects. The other options listed - Quaternary Ammonium Compounds, Iodophores, and Chlorine-Based Sanitizer - are all types of sanitizers commonly used in various industries.

The correct answer is "Tiada di atas" because it means "None of the above" in English. This implies that there is no specific item that is not required in the cleaning schedule. Therefore, all the mentioned items (area to be cleaned, type of detergent, type of sanitizer) are necessary and should be included in the cleaning schedule.

The best way to dry hands after washing them in a food control area is by using an air dryer. This method is preferred because it does not involve any physical contact with a towel or tissue, reducing the risk of cross-contamination. Additionally, air dryers are designed to quickly and effectively remove moisture from hands, promoting proper hand hygiene.