Krisna Silawa (15/1T2)

GOOD MANUFACTURING PRACTIC

CHECK POINT

1. Berdasarkan jumlah tenaga kerja jenis industri dibagi menjadi?

a. 2
b. 3
c. 5
d. 4
e. 6
2. Dengan karyawan ±20-99 orang kita dapat membbuat industri?
a. Besar
b. Kecil
c. Menengah
d. Makro
e. Mikro
3. Tujuan utama hygien perusahaan dan kesehatan kerja adalah
a. Menciptakan tenaga kerja yang sehat dan produktif
b. Meningkatkan mutu produk
c. Mencegah kerusakan produksi
d. Meningkatkan pendapatan
e. Agar nyaman saat bekerja

ESSAY

1. Sebutkan apa seaja yang menyebabkan rendahnya produktifitas kerja !

 Penyakit umum
 Penyakit akibat kerja
 Kondisi gizi
 Lingkungn kerja
 Perencanaan
CHECK POINT

1. The location of a establishment must free from?

a. Odors
b. Dust
c. Not flooding
d. The answer a,b,
e. The answer a,b,c
2. Why in establishment needed acess control?
a. To prevent unautorized person from entering the establishment.
b. To save the product
c. Make the good condition in manufacture
d. To prevent contamination from people
e. Make the establishment save
3. What is HACCP?
a. Halofillik Antibacteria Critical Control Point
b. Hazard Analizying Critical Control Point
c. Hard analizying Control Critical Point
d. Hazard Analizying Control Critical Point
e. Haring Analizying Critical Control Point
4. Microbials like life in what pH scale?
a. Acid
b. Alkali
c. Nautral
d. Acid-Alkali
e. Hot
5. Thermofilik bacteri live at what temperature?
a. 100-180
b. 108-180
c. 170-180
d. 8-80
e. 100
6. Xerofilik bacteria live at wat Aw?
a. 0,90
b. 0,76
c. 0,55
d. 0,65
 e. 0,56
f.
7. The lag phase is phase for microbiology for?
a. Stationair
b. Death
c. Growth
d. Adaptation
e. Sleep

ESSAY

1. Waht is the foodbore diseases?

The human diseases that causes from consumtion of food which contain some
microorganism in the body.

2. What is meaning fron HACCP?

The staps of the process that must be controlled because it is critically point. If not,it
will make danger/problem in the product.