Food revision

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1. What is a critical control point?

  • Reducing the risk
  • Have in place workers at specific points to over look the production in areas that need it most
  • Predetermined checks that take place at specific points in production or preparation points.
  • Points where things go wrong
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2. Which of these is not a way to improve a products quality?

  • Chemical preservation
  • Cutters
  • Hygienic kitchen
  • Thermometers and temperature probes

3. Which of these three are ethical preferences

  • Special offers attract costumers who want to save money
  • Some people wont eat fish that has become engendered
  • Entertaining foods are popular with children
  • Convenience foods are popular with people who lead busy lifes

4. What is Hazard analysis

  • analyzing the food production with great thoroughness
  • Looking at different food products and the pros and cons of that production
  • It identifies what could go wrong in production process and puts in place checks to prevent or reduce the risk.
  • Over looking the production from a managers perceptive

5. Which of these protects cells?

  • Vitamin B
  • Calcium
  • Vitamin C
  • Vitamin A

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