1 Answer:
HACCP is a program designed to create awareness of potential points
of contamination in a food-processing facility.
a. true
b. false
2 Answer:
A bacteriostatic agent uses static electricity to remove bacteria
from a surface.
a. true
b. false
3 Answer:
The three major sources of contamination in a food processing plant
are people, processing equipment, and the plant environment.
a. true
b. false
4 Answer:
Water hardness is a measure of the presence of substances in water
that form insoluble precipitates with soap.
a. true
b. false
5 Answer:
The floor of a food processing facility should have an unfinished
concrete surface for easy cleaning.
a. true
b. false