Food Safety and Quality

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ISO 9000 and Fish Inspection

Created by

Fritz Narido

Philippines

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Food Safety and Quality


Froggy Jumps Food Safety and QualityOnline version ISO 9000 and Fish Inspection by Fritz Narido 1 It is a set of international standards on quality management and quality assurance developed to help companies document and maintain efficient quality system elements. a Quality Management System (QMS) b ISO 9000 c ISO 9001 2 What year is the current version of ISO 9000? a ISO 9000:2015 b ISO 9000:2020 c ISO 9000:2025 3 What is the set of procedures that are designed to monitor, control, and improve the quality of products and services. a HACCP b ISO 9000 c Quality Management System 4 It is a method in fish inspection that involve using senses. a Microbial Testing b GMP and GHP c Sensory Inspection Methods 5 What does HACCP stands for? a Hazardous Analytical and Critical Control Point b Hazard Analysis Critical Control Point c Hazard Analysis and Chemical Control Point 6 It is an independent, non-governmental international organization that brings together experts from national standards bodies of member countries to develop international standards for products, services, and systems. a ISO b QMS c HACCP 7 A systematic approach to identifying, monitoring, and controlling food safety hazards from production to consumption. a QMS b ISO c HACCP 8 It defined as the process of evaluating fish and marine plants to ensure they meet quality, safety, and identity standard as regulated. a Quality Assurance b Fish Inspection c Quality Control 9 ISO 9000 methods integrate microbiological standards to detect contamination. a Sensory Inspection Methods b Microbial Analysis c GMP and GHP 10 It involves planned and systematic actions to ensure that fish products meet established quality requirements a Quality Assurance b Fish Inspection c Quality Control 11 It consists of operational techniques to verify compliance with these standards a Quality Assurance b Fish Inspection c Quality Control 12 The following are steps of Critical Control Point (CCPs) where hazards can be controlled, except. a Monitoring system b CCP1 c CCP2 13 It is a fulfillment of a requirement, including customer, regulatory, organizational, or QMS requirements. a Conformity b Validation c Veriification 14 When does the ISO 9000 first introduced? a 1985 b 1986 c 1987 15 ISO 9000 is fixed, it doesn’t change through time. a True b False c I don't know 16 Good Manufacturing Practices (GMP) and Good Hygienic Practices (GHP) are important for fish inspection. a True b False c Maybe 17 ISO certification is not prerequisite for doing business and is mandatory. a True b False c Maybe 18 GMP stands for? a General Management Practices b Good Monitoring Practices c Good Manufacturing Practices 19 GHP stands for? a Good Hygienic Practices b Good Health Practices c Good Handling Practices 20 Records and documents in any format or media that support QMS effectiveness, including retention, review, approval, and version control. a Verification b Conformity c Documented information

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Food Safety and Quality

Froggy Jumps

About this activity

Created by

Download the paper version to play

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Food Safety and QualityOnline version

by Fritz Narido

It is a set of international standards on quality management and quality assurance developed to help companies document and maintain efficient quality system elements.

What year is the current version of ISO 9000?

What is the set of procedures that are designed to monitor, control, and improve the quality of products and services.

It is a method in fish inspection that involve using senses.

What does HACCP stands for?

It is an independent, non-governmental international organization that brings together experts from national standards bodies of member countries to develop international standards for products, services, and systems.

A systematic approach to identifying, monitoring, and controlling food safety hazards from production to consumption.

It defined as the process of evaluating fish and marine plants to ensure they meet quality, safety, and identity standard as regulated.

ISO 9000 methods integrate microbiological standards to detect contamination.

It involves planned and systematic actions to ensure that fish products meet established quality requirements

It consists of operational techniques to verify compliance with these standards

The following are steps of Critical Control Point (CCPs) where hazards can be controlled, except.

It is a fulfillment of a requirement, including customer, regulatory, organizational, or QMS requirements.

When does the ISO 9000 first introduced?

ISO 9000 is fixed, it doesn’t change through time.

Good Manufacturing Practices (GMP) and Good Hygienic Practices (GHP) are important for fish inspection.

ISO certification is not prerequisite for doing business and is mandatory.

GMP stands for?

GHP stands for?

Records and documents in any format or media that support QMS effectiveness, including retention, review, approval, and version control.