FOOD QUALITY AND SAFETY
QUALITY CONTROL IN FOOD PROCESSING
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Which of the following processing steps is not considered as part of KAT “secondary ingredient handling”?I. Staging an ingredient by opening the packaging and moving to the production areaII. Cooking of raw materialsIII. Reworking still-usable food removed from the processingIV. Weighing, measuring, or premixingV. Adding ingredients into a product stream
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II only
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I and II
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II, III, and V
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II, IV, and V
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None of the above
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Explanation:
Detailed explanation-1: -This training course is targeted towards food professionals using FDA’s Key Activity Type (KAT) method to conduct their facility’s vulnerability assessment (VA).
Detailed explanation-2: -The Four A’s of food defense-Assess, Access, Alert and Audit are the core components of a proactive food defense program that delivers the actionable intelligence to help food companies and suppliers implement the preventive controls necessary to protect their valued brand.
Detailed explanation-3: -Step 1: Assemble a food defense team. Step 2: Describe the product under evaluation. Step 3: Develop a flow diagram. Step 4: Describe the process steps under evaluation.
There is 1 question to complete.