CCP Monitoring Test Evaluation

1. Apakah itu titik kawalan kritikal? What is critical control point (CCP)?
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2. Which one is NOT the corrective action if the above cooking temperature not been achieved?
Manakah berikut BUKAN langkah pembetulan sekiranya suhu memasak di atas tidak
dicapai?
a) Increase heat of cooking equipment / Tinggikan suhu memasak peralatan
b) Continue cooking until it reaches the temperature / Terus memasak sehingga suhu dicapai
c) Serve it anyway / Hidangkan kepada pelanggan
3. What is the minimum temperature for hot holding? Apakah suhu minimum bagi penyimpanan
panas?
a) 80C
b) 63C
c) 100C
4. Which of the following is CCP for your outlet? Mark /x. Manakah satu diantara berikut
merupakan CCP bagi premis anda? Tanda /x.
CCP

/x

Cooking / Memasak
Hot Holding / Penyimpanan panas
Reheating / Memasak semula
Cold Holding / Penyimpanan sejuk
5. HACCP requires that CCP under control before production continues. HACCP memerlukan CCP
untuk berada dalam kawalan sebelum pengeluaran diteruskan.
Benar / True

Palsu / False