9/11/21, 7:20 PM 19.07.

2021- FSM 3rd Year

19.07.2021- FSM 3rd Year Total points 10/10

The respondent's email (19bft006@hicas.ac.in) was recorded on submission of this form.

Enter your name in Capitals *

ANUSHA.S

Enter your register number *

19bft006

Demand for food occurs at _____________ times * 2/2

midnight

early morning

peak

None of the above

Food production and service are labor intensive * 2/2

True

False

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9/11/21, 7:20 PM 19.07.2021- FSM 3rd Year

What does HACCP stands for * 2/2

Hazard Analysis Critical Control Point

Hazard And Critical Control Point

Health Analysis and Critical Control Point

Hazard And Critical Cooking Point

_____________ come first in flow of food. * 2/2

Purchase

Holding

Menu Planing

Storing

Food flows through______ possible processes * 2/2

10

15

20

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