LONG QUIZ about competencies and skills.pptx

LONG QUIZ about competencies and skills.pptx

1. LONG Quiz #1!

2. QUESTION 1 What is an essential component of environmental sanitation in a fish processing plant? Multiple Choice A. CLEANING AND SANITIZING PROCESSING SURFACES B. MANAGING WASTE AND DRAINAGE SYSTEMS C. MONITORING WATER QUALITY

3. QUESTION 2 What is the primary goal of personal hygiene practices in fish processing plants? Multiple Choice A. TO PREVENT CROSS-CONTAMINATION B. TO ENHANCE THE APPEARANCE OF WORKERS C. TO COMPLY WITH LABOR LAWS

4. QUESTION 3 What cleaning agent is commonly used to sanitize tools in food processing? Multiple Choice A. BLEACH SOLUTION B. WATER C. VINEGAR

5. QUESTION 4 What is the first step in preparing tools for inspection in food processing? Multiple Choice A.CALIBRATION B. VISUAL INSPECTION C. CLEANING AND SANITIZING

6. QUESTION 5 Which of the following soil types is typically the hardest to remove during cleaning in food processing? Multiple Choice A. ORGANIC SOILS SUCH AS FATS AND PROTEINS B. LOOSE PARTICLES LIKE DUST AND DIRT C. LIQUID RESIDUES FROM JUICES

7. QUESTION 6 What type of cleaning agent is most effective for removing mineral-based soils such as scale or hard water deposits? Multiple Choice A. ALKALINE DETERGENTS B. ACID-BASED CLEANERS C. NEUTRAL PH CLEANERS

8. QUESTION 7 Water sanitation in fish processing plants involves: Multiple Choice A. MONITORING WATER USAGE TO PREVENT WASTE B. ENSURING WATER USED FOR CLEANING AND PROCESSING IS POTABLE AND FREE FROM HARMFUL CONTAMINANTS C. LIMITING THE USE OF WATER TO REDUCE OPERATING COSTS

9. QUESTION 8 Which of the following is NOT one of the principles of HACCP? Multiple Choice A. CONDUCT A HAZARD ANALYSIS B. ESTABLISH MONITORING PROCEDURES C. DEVELOP A MARKETING STRATEGY FOR PRODUCTS

10. QUESTION 9 HACCP focuses primarily on controlling which types of hazards? Multiple Choice A. PHYSICAL, CHEMICAL, AND BIOLOGICAL HAZARDS B. PHYSICAL AND ENVIRONMENTAL HAZARDS C. PHYSICAL AND OPERATIONAL HAZARDS

11. QUESTION 10 Which of the following is NOT typically included in GMP practices? Multiple Choice A. CUSTOMER FEEDBACK ANALYSIS B. EMPLOYEE TRAINING AND HYGIENE C. EQUIPMENT CALIBRATION AND MAINTENANCE

12. 1. HARD WORKING 2. SELF- CONFIDENT 3. FUTURE-ORIENTED 4. PROFIT-ORIENTED 5. GOAL-ORIENTED 6. PERSISTENT 7. OPEN AND RESPONDS TO FEEDBACK 8. COPES WITH FAILURE 9. TAKE THE INITIATIVE 10. LISTENER 11. SET YOUR OWN STANDARD 12. COPES WITH UNCERTAINTY 13. COMMITTED 14. BUILDS ON STRENGTHS 15. RELIABLE AND HAS INTEGRITY 16. RISK-TAKER PECS

13. QUESTION 1 An entrepreneur who is known for being might face burnout from overworking but still able to set boundaries and balancing effort with efficiency. FILL IN THE BLANK

14. QUESTION 2 An entrepreneur who is sticks with the business through challenges, dedicating time and energy to see projects through to completion. FILL IN THE BLANK

15. QUESTION 3 A entrepreneur decides to invest in a new technology that could transform their business, but with uncertain results. FILL IN THE BLANK

16. QUESTION 4 An effective in entrepreneurship is one who actively listens to customers, employees, and stakeholders, and acts on the information to improve business practices. FILL IN THE BLANK

17. QUESTION 5 An entrepreneur who is upholds commitments and is transparent with stakeholders, even if it means admitting mistakes. FILL IN THE BLANK

18. QUESTION 6 When considering a strategy, an entrepreneur should prioritize developing a vision for long-term growth, even if it requires sacrificing immediate gains. FILL IN THE BLANK

19. QUESTION 7 A approach is best illustrated when an entrepreneur proactively develops and introduces a new product based on predicted customer needs. FILL IN THE BLANK

20. QUESTION 8 After a business failure, an entrepreneur who effectively reflects on the reasons for the failure, learn from the experience, and apply new strategies to their next venture. FILL IN THE BLANK

21. QUESTION 9 A entrepreneur sets a 5-year target to expand internationally. FILL IN THE BLANK

22. QUESTION 10 Entrepreneurs who recognize their strengths and leverage them to create opportunities while addressing weaker areas strategically. FILL IN THE BLANK

23. 5 FACTORS AFFECTING CLEANING enumeration 5 IMPORTANCE OF SANITATION 3 BENEFITS OF HACCP 3 BENEFITS OF GMPs

24. What does the following acronyms stand for in food safety management? Short Answer HACCP GMP

25. Why is HACCP important in fish processing plants? Short Answer Describe how facility cleanliness contributes to GMP in food processing.

26. Well Done!