Question

Which of the following are specific components of good manufacturing practices to be followed in a foodservice establishment?
(A) Conduct hazard analysis
(B) Exchange information and opinion on risk management.
(C) Ensure safety of staff and consumers
(D) Performing quality control checks before, during and after manufacture
(E) Supervising and executing effective cleaning operations.
Choose the correct answer from the options given below:

• A. (A), (B) and (D) only.
• B. (B), (C) and (D) only.
• C. (A), (C) and (D) only.
• D. (C), (D) and (E) only.

Hint:

To solve this quickly, associate "Conduct hazard analysis" with HACCP.
Since (A) is a HACCP principle rather than a basic GMP component, eliminating (A) helps you find the correct answer.

Answer 1

The Correct Option is D