13. Which of the following is not a type of chemical sanitizer?
a. acid-based sanitizer
b. chlorine dioxide
c. hypochlorite acid
d. lemon extract
14. How can be microbial/chemical contamination of foods/fishery products prevented?
a. cleaning surfaces
b. sanitizing contaminated area
c.corrective actions once contamination occurred d.all of the above
15. Which is not true to HACCP concept?
a. It has become synonymous to food safety
b. Preventive system of control for biological hazards
c. Universally recognized system as the most effective way to prevent food-
born diseases
d. None of the above
16.What lowers the amount of waste produced
a. Re use b. Reduce c. Recycle d. Recovery​