Food safety training programme
What type of product was the main caused of food poisoning in our factory?
Pork sausage
Bacon
Beef sausage
RTE Ham
What kind of inspection revealed the presence of the microorganism?
Thorough inspection
Visual inspection
Daily testing
Sales inspection
Is contamination with Listeria monocytogenes the source of this incident?
True
False
What is the acceptable number for this bacteria in our final ready-to-eat product?
1.9 x 10^5
100
0
None of the above
What are the source of contamination in this incident?
Poor hygiene of workers
Contaminated equipment
Contaminated raw materials
Faulty equipment
Workers can move freely around the production line
True
False
What is the best way to prevent cross-contamination from happen?
Separate workers' movement
Ensure correct cooking temperature
Having fresh air in the factory
None of the above
What is the first step in responding to a food safety incident?
Contact your supervisor
Notifying authorities
Implementing corrective actions
Stop the production line
What temperature should food be stored at to prevent bacterial growth?
Below 4°C
Below 10°C
Room Temperature
None of the above
What is the main goal of a food safety program?
To reduce the risk of foodborne illness
To increase profits
To improve customer satisfaction
To comply with regulations
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