Name: Date:
Course & Year:
FSM 5
QUALITY ASSURANCE IN FOOD PROCESSING
QUIZ
I. Multiple Choice
DIRECTION: Read each question carefully and choose the best answer from the options provided. Encircle the letter of
your chosen answer. If unsure, make an educated guess, as there is no penalty for incorrect answers. Erasures means wrong.
1. Which is not a goal of quality assurance?
A. a set of activities used by food companies
B. crucial in ensuring that food products are safe and consistent
C. focus on the process used to make the product
D. a set of regulations and specifications
2. If a freezer in a meat processing plant goes above the critical limit temperature, the affected products are quarantined and
tested before deciding if they are safe for distribution.What principle of quality assurance is being portrayed?
A. Hazard Analysis B. Verification C. CCP D. Corrective Actions
3. A seafood processing plant might assess the risk of bacterial contamination, such as Listeria, and decide to control this by
frequent sanitation checks. What principle of quality assurance is being portrayed?
A. CCP B. Monitoring Procedures C. Corrective Actions D. Hazard Analysis
4. What testing and evaluation method that dentifies residues from agricultural chemicals, veterinary drugs, or antibiotics in
foods.
A. Physical Contaminant Detection C. Pathogen Detection
B. Microbial Testing D. Residue Testing
5. Determines how long a product remains safe and retains its quality under various storage conditions.
A. Allergen Testing C. Chemical Contaminant Testing
B. Nutritional Analysis D. Shelf-life Testing
II. Matching Type
DIRECTION: Match the items in Column A with their corresponding answers in Column B by writing the letter of the
correct answer next to the number.
Column A Column B
a) Checking incoming raw materials for quality and safety, including visual
1. Raw Material Inspection
inspection, testing for contaminants, and verification of supplier certifications.
2. Data Analysis
3. Quality Control b) Analyzing quality control data to identify trends and areas for improvement.
4. Good Manufacturing c) Are specific actions taken during production to monitor and maintain quality
Processes at each stage.
5. Standard Operating d) Sets standards for the hygienic conditions under which food is produced.
Procedures e) A preventive approach to food safety that identifies and controls potential
6. Hazard Analysis and hazards
Critical Control Points f) Provide clear, step-by-step instructions for routine tasks, such as cleaning
7. Physical Characteristics equipment, packaging products, and conducting quality checks.
g) Standards for weight, size, texture, appearance, and other physical attributes.
III. True or False
DIRECTION: Write True if the statement is correct, write False if the statement is incorrect then underline the word that
makes the statement false.
1. Regulatory compliance and certification play a vital role in ensuring that food products meet industry standards, ensuring
food safety, and fostering consumer trust.
2. Compliance ensures products are safe, correctly labeled, and conform to food requirements.
3. Passing the audits confirms that a government is following required standards and maintaining food safety.
4. Certifications and compliance with local standards build consumer trust and enhance a company’s reputation.
5. The certifications show a company’s commitment to maintaining high standards and provide competitive advantages in
global markets.
