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2.7 HYGIENE
Q1. What does “FSMS” stand for? FSMS
Ans. Food Safety Management System.
Q2. What does “HACCP” stand for? HACCP
Ans. Hazard Analysis Critical Control Point.
Q3. In the Food Chain of the hotel, what is the first step of “Food Safety”? Ans. Purchasing.
Q4. In the Food Chain of the hotel, what is the last step of “Food Safety”? Ans. Garbage disposal.
Q5. What is “Food Hygiene”?
Ans. Food Hygiene is ensuring that healthy, clean, and safe foods are produced throughout the food production chain.
Q6. Who are the members of the “FSMS Team”?
Ans. The General Manager, Hotel Manager, department heads, and hygienists.
Q7. Aside from legal requirements, what must be obtained by food handlers before starting work in the hotel?
Ans. Health certificate.
Product Knowledge Manual – 2016 v4.0 54 | P a g e
