Food Plant Sanitation Essentials

Yes or No

(1)

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About this activity

Sanitation and QA basics

Created by

Mayjed Añasco

Philippines

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1	Sachi July 14, 2026	% 100	00:34
2	Aivy August 3, 2026	% 100	00:34
3	F July 15, 2026	% 100	00:36
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8	Anonymous July 29, 2026	% 100	00:58
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Food Plant Sanitation Essentials


Food Plant Sanitation EssentialsOnline version Sanitation and QA basics by Mayjed Añasco 1 Planned sanitation can lead to a better product produced every day. Yes No 2 Equipment can have glass parts or coatings that may chip during operation. Yes No 3 Non-potable water can be used for food processing if needed. Yes No 4 Pest control allows keeping pets in the processing areas. Yes No 5 Water supplied for drinking must be potable and conform to quality specifications. Yes No 6 Cross-contamination prevention is not a concern in plant design and layout. Yes No 7 Storage facilities do not need to prevent pest access or harborage. Yes No 8 A sanitary program should be followed by every individual in a food firm. Yes No 9 Walls and floors can have crevices and be of irregular shape without affecting cleaning. Yes No 10 The goal of specifications is merely to document what is produced, not to reduce process variability. Yes No 11 Handwashing facilities must be conveniently located near areas where they are needed. Yes No 12 Pest control requires that animals are not allowed in any area of a food processing plant. Yes No 13 There is no need for appropriate lighting or shielding in food plants. Yes No 14 There is no requirement for flow to indicate designated plant areas or zones. Yes No 15 A sanitary program is optional and not required for all employees. Yes No 16 There must be established and documented procedures for maintenance, cleaning, and sanitation of the establishment and equipment. Yes No 17 Personal hygiene procedures include exclusion of sick personnel from food handling operations and strict handwashing protocols. Yes No 18 The Codex Alimentarius and ISO provide worldwide standards related to food quality and safety. Yes No 19 The food industry must maintain a moral and legal obligation to operate in clean surroundings. Yes No 20 A sanitary plant serves as a barometer of factory conditions. Yes No

You can integrate the game into an LMS compatible with LTI 1.1 or LTI 1.3 such as Canvas, Moodle, or Blackboard. This way, the scores will be automatically saved into the platform’s gradebook.

Food Plant Sanitation Essentials

Yes or No

About this activity

Created by

Download the paper version to play

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Food Plant Sanitation EssentialsOnline version

by Mayjed Añasco

Planned sanitation can lead to a better product produced every day.

Equipment can have glass parts or coatings that may chip during operation.

Non-potable water can be used for food processing if needed.

Pest control allows keeping pets in the processing areas.

Water supplied for drinking must be potable and conform to quality specifications.

Cross-contamination prevention is not a concern in plant design and layout.

Storage facilities do not need to prevent pest access or harborage.

A sanitary program should be followed by every individual in a food firm.

Walls and floors can have crevices and be of irregular shape without affecting cleaning.

The goal of specifications is merely to document what is produced, not to reduce process variability.

Handwashing facilities must be conveniently located near areas where they are needed.

Pest control requires that animals are not allowed in any area of a food processing plant.

There is no need for appropriate lighting or shielding in food plants.

There is no requirement for flow to indicate designated plant areas or zones.

A sanitary program is optional and not required for all employees.

There must be established and documented procedures for maintenance, cleaning, and sanitation of the establishment and equipment.

Personal hygiene procedures include exclusion of sick personnel from food handling operations and strict handwashing protocols.

The Codex Alimentarius and ISO provide worldwide standards related to food quality and safety.

The food industry must maintain a moral and legal obligation to operate in clean surroundings.

A sanitary plant serves as a barometer of factory conditions.