Kuiz Kebersihan Dan Sanitasi Dalam Pengendalian Makanan
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Questions and Answers
- 1.
Yang manakah berikut BUKAN jenis hazad kepada makanan?
- A.
Fizikal
- B.
Kimia
- C.
Logistik
- D.
Biologi
Correct Answer
C. LogistikExplanation
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.Rate this question:
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- 2.
Pilih jenis hazad makanan berikut apabila kamu berjumpa rambut dalam makanan.
- A.
Fizikal
- B.
Kimia
- C.
Logistik
- D.
Biologi
Correct Answer
A. FizikalExplanation
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.Rate this question:
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- 3.
Pilih contoh hazad kimia.
- A.
Bahan pencuci yang tidak dibilas dengan baik.
- B.
Lendir pada ayam.
- C.
Bau busuk daripada kawasan buang sampah.
- D.
Tiada di atas.
Correct Answer
A. Bahan pencuci yang tidak dibilas dengan baik.Explanation
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.Rate this question:
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- 4.
Apakah perkara pertama yang kamu perlu buat apabila memasuki premis makanan.
- A.
Sikat rambut.
- B.
Pergi ke tandas sebelum memulakan kerja.
- C.
Basuh tangan.
- D.
Semua di atas.
Correct Answer
C. Basuh tangan.Explanation
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.Rate this question:
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- 5.
Yang manakah berikut adalah jenis tong sampah yang PALING sesuai digunakan di dapur.
- A.
Beg plastik hitam.
- B.
"Food operated bin" dengan penutup.
- C.
Kotak sampah
- D.
Bakul sampah terbuka
Correct Answer
B. "Food operated bin" dengan penutup.Explanation
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.Rate this question:
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- 6.
Di tempat pengendalian makanan, cara terbaik untuk mengeringkan tangan selepas membasuh tangan adalah:-
- A.
Menggunakan tuala.
- B.
Biarkan tangan kering sendiri.
- C.
Menggunakan air dryer.
- D.
Menggunakan tisu.
Correct Answer
C. Menggunakan air dryer.Explanation
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.Rate this question:
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- 7.
Yang manakah berikut BUKAN faktor yang perlu dipertimbangkan dalam pembersihan semasa pemprosesan makanan.
- A.
Jenis kotoran
- B.
Proses pembersihan
- C.
Bekalan air
- D.
Tiada di atas
Correct Answer
D. Tiada di atasExplanation
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.Rate this question:
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- 8.
Yang manakah berikut item yang TIDAK perlu ada dalam jadual pembersihan.
- A.
Kawasan untuk dibersihkan
- B.
Jenis detergen
- C.
Jenis sanitizer
- D.
Tiada di atas
Correct Answer
D. Tiada di atasExplanation
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.Rate this question:
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- 9.
Apakah formulasi detergen yang sesuai dalam pengendalian makanan.
- A.
Tindakan mengemulsi
- B.
Surfactancy
- C.
Serakan
- D.
Semua di atas
Correct Answer
D. Semua di atasExplanation
The correct answer is "semua di atas" because all of the options mentioned (tindakan mengemulsi, surfactancy, serakan) are appropriate formulations for food control.Rate this question:
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- 10.
Yang manakah berikut BUKAN jenis sanitizer.
- A.
Quaternary Ammonium Compounds
- B.
Asid fosforik
- C.
Iodophores
- D.
Chlorine-Based Sanitizer
Correct Answer
B. Asid fosforikExplanation
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.Rate this question:
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