BL-THC-6141-LEC-1933T RISK MANAGEMENT APPLIED TO SAF


 

MIDTERM and FINAL only


monitoring

Chiller and freezer should be constantly monitored and the temperature recorded as well as the timeAnswer had occurred.

Question 4

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Purchasing of the kitchen supplies. It should be purchased from a reputable supplier to ensure that  the kitchen  was healthy  and butchered  according to the properAnswer

hygienic standards

.

 

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HACCP

Answer is Hazard Analysis Critical Control Points, it is a program that focuses on preventing hazard that could cause food borne illness by applying science based control, from raw material to finished product.

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CCP

Answer  can be taken to reduce or eliminate the hazards being realized. The system is used at all stages of food production and preparation process.

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15

The chicken should be reheating quickly, the heating temperature should reach no less than 100°C for no less thanAnswermins.

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In  order  to  be  easily  understood,  most  establishment  either  hotel,  resort, restaurant or any other food service establishment do not refer CCP’s  but rather  as an SOP orAnswer

Standard Operating Procedures

.

 

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Time

Answer refers to the length of time when the food is prepared, cooked and served to quest inside the temperature danger zone.

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In accepted  hygiene  practices  when  dealing  with  kitchen  equipment  Properly Answer

constantly

disposing  of  garbage  inside the kitchen.

 

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The right temperature –a cooked food should be displayed with a temperature ofAnswer

 or higher.

 be stored in a right temperature, if chilled the chiller temperature should be no more than ____.

 

The chicken should Answer:

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18

The temperature of the freezer should be aboutAnswer°C or colder.

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contaminate

Storing cooked products on top of the freezer or chiller rather than putting them below raw products, tendency will be that the dripping from the raw products willAnswer the cooked food items below the refrigerator.

contaminate

 

 

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studied

In order to identify the critical control point of any food service industry, the menu of the food item should be properlyAnswer in order to identify a critical point of producing the menu from purchasing to serving.

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chemical hazard

Chemical added intentionally or unintentionally to a manufactured food item that may cause serious threat to the health and life of the person consuming it may be considered as aAnswer.

separating

 raw products in the chiller or freezer

 

To prevent cross contaminationAnswer from cooked food items.

 

pH stands forAnswer.

Hazards at this stage refers to foreign food items that are added accidentally to the food

that may cause serious damage to well being of being affected.

 

Answer:

Physical

 

Should the food be in a chiller it should be more than ___°C or colder.

5

Answer: 

 

FIFO stands forAnswer: First in first out

.

 

 

In different types of sanitation relating to particular situations it refers to the management of human farces at the household level. It means access to a toilet or latrine.

Basic sanitation

Answer: 

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The basic design of food slicers includes a circular knife blade and carriage that passes under the blade is called?

Slicers

Answer: 

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equipment

The types and quality of food to be prepared in food operation should be the prime consideration in selecting cookingAnswer ?

An equipment that is consist of open burners for cooking on top and an oven on the lower part of the equipment, can be in gas or electric.

Range oven

Answer: 

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Environmentally Awa

The environmental concern of late has been the extent to which human interaction with natural systems is depleting life-sustaining resources is called Answer.

Environmentally Aware

 

 

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It is generally refers to the set of practices associated with the preservation of health and healthy living. The focus is mainly on personal hygiene that looks at cleanliness of the hair, body, hands, fingers, feet and clothing, and menstrual hygiene.

Hygiene

Answer: 

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sanitizing

Second in cleaning is theAnswer procedure to reduce is not to eliminate all disease causing micro organisms on a cleaned surface to a safer levels. Sanitizing chemicals are often used at this stage.

sanitizing

 

 

AAnswer

18

Freezer

is a type of cold storage whose temperature should be between negative °C to negative 20°C. Frozen food items.

 

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In different types of sanitation relating to particular situations this refers to the hygienic measures for ensuring food safety. Food hygiene is similar to food sanitation.

Food sanitation

Answer: 

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This refers to the control of environmental factors that form links in disease transmission. This category includes solid waste management, water and wastewater treatment, industrial waste treatment and noise and pollution control.

Environmental sanitation

Answer: 

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cleaning

EffectiveAnswer reduces exposures to hazardous matter, thereby reducing risks while contributing to a sanitary state.

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The concept of recycling the nutrients from human and animal wastes to the environment.

Ecological sanitation

Answer: 

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surface

First, a cleaning procedure to remove visible soil from theAnswerof the item. This may include removing leftover foods, meat fragments from chopping board and others.

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Refers to safeguarding the home environment (the dwelling and its immediate environment).

 

Answer:

Housing sanitation

 

 

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An equipment that is a type is a type of cold storage whose temperature should be between 0°C to 5°C.

Chiller

Answer: 

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environmental

Responsible consumption and conservation are ways to solveAnswerproblems.

environmental

 

 

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diseases

The house flies is the one most likely to spreadAnswer.

 

Insects and rodents are considered what in all food establishments?

Answer: Pest Control (nasa lesson pero mali pag isasagot na)

These are equipment that has the ability to chill or freeze hot food items in a manner of minutes is called?

Answer: Blast freezer

Ice is food and it should be handled with the same degree of care as  with other food, the machine that produce ice is called?

Answer: Ice Machince (nasa lesson pero mali pag isasagot na)

 

Pebbles , fragments of jewelry , hairs are sample of what kind of Hazards?

Physical hazards

Answer:   are toxins or chemicals that occur naturally in food or accidentally contaminate food.

Chemical hazards

washed

To prevent physical hazards, thoroughly check food items for the presence of these hazards, properlyAnswerthese food items.

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storage practic

In Controlling physical Hazard it is also important the appropriate handling of packaging material, proper shipping, receiving andAnsweras well as tamper-proof or tamper-evident packaging.

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Pebbles , frag

ments of jewelry , hairs are sample of what kind of Hazards?

Physi Answer:

 

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Any type of H

illness

azards can causeAnswer.

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Biological Haza

There are three different hazards carried by the food we eat. Among them are the following, physical hazard, chemical hazard andAnswer.

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proper shipping

In Controlling physical Hazard it is also important the appropriate handling of packaging material,Answer, receiving and storage practices as well as tamper-proof or tamper-evident packaging.

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Workers who smoke during break time should make sure to wash their hands before handling what items?

food items

Answer: 

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Environmental

Physical Hazards can also be classified as type of occupational orAnswer ?

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In Controlling physical Hazard it is also important the appropriate handling ofAnswer

Packaging mater

,  proper shipping, receiving and storage practices as well as tamper-proof or nt packaging.

tamper-evide

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Biological hazards

Answer deal with pathogens, such as viruses, bacteria, and parasites, that can cause foodborne illness.

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This are hazard from foreign objects that are mixed in food either unintentionally or intentionally.

Physical Hazards

Answer: 

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This hazard is s that occur naturally in food or accidentally contaminated food.

Chemical Hazards

Answer: 

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A kind of Hazards that deal with pathogens, such as viruses, bacteria, and parasites, that can cause foodborne illness.

Biological hazards

Answer: 

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employee educ

Equally important isAnswer, since a significant portion of items reported in food products are personal effects dropped by employees.

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Physical hazards are foreign objects in food that can cause  illness orAnswer

injury

?

 

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To prevent physical hazards, thoroughly check food items for the presence of these hazards, fruits and other ingredients should be properly.

washed

Answer: 

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What kind of Physical hazards that are generally more dangerous to health?

Unnatural

Answer: 

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Naturally occurring physical hazards need to be properly handled to prevent them

contaminating fromAnswer    .

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Physical hazard

Answerare foreign objects in food that can cause illness or injury.

 

Workers who smoke during breaktime should make sure to wash their hands before handling _______. 

Answer: food items

What kind of Physical hazards that are generally more dangerous to health?

Answer: Unnatural

This are hazard from foreign objects that are mixed in food either unintentionally or intentionally 

Answer: Physical Hazards

In controlling physical hazard it is also important the appropriate handling of _______, proper shipping, receiving, and storage practices as well as tamper-proof or tamper-evident packaging. 

Answer: Packaging material

Physical hazards can also be classified as type of occupational or _______. 

Answer: Environmental Hazard 

There are three different hazards carried by the food we eat. Among them are the following, physical hazard, chemical hazard and _______. 

Answer: Biological Hazard

In controlling physical hazard, it is also important the appropriate handling of packaging material ,proper shipping, receiving, and _______ as well as tamper-proof or tamper-evident packaging. 

Answer: Storage practices

Peebles, fragments of jewelry, hairs are sample of what kind of hazards

Answer: Physical Hazards

This hazard is s that occur naturally in food or accidentally contaminated food. 

Answer: Chemical Hazards

 

In controlling physical hazard, it is also important the appropriate handling of packaging material, _______, receiving, and storage practices as well as tamper-proof or tamperevident packaging. 

Answer: proper shipping 

_______ deals with pathogens, such as viruses, bacteria, and parasites that can cause foodborne illness. 

Answer: Biological hazards

______ are foreign objects in food that can cause illness or injury. 

Answer: Physical hazards

To prevent physical hazards, properly _____ these foods.  

Answer: washed

Naturally occurring physical hazards need to be properly handled to prevent them from _____. 

Answer: contaminating food   

____ are toxins or chemicals that occur naturally in food or accidentally contaminate food. 

Answer: chemical hazards

 Physical hazards are foreign object in food that can cause illness or _____. 

Answer: injury

Any type of hazard can cause _____. 

Answer: illness 

  To prevent physical hazards, thoroughly check food items for the presence of these hazards, fruits and other ingredients should be properly _____. 

Answer: washed

Equally important _____, since a significant portions of items reported in food products are personal effects dropped by employees.

Answer: employee education

A kind of hazards that deal with pathogens such as viruses, bacteria, and parasites that can cause foodborne disease. 

Answer: biological hazards

This items are often sprays in fresh fruits and vegetables before they are being harvested to repel pest and other insects from destroying the fruits and vegetables. 

Answer: pesticides

This parasite is common to warm blooded animals such as cats, cow, sheep etc.

Answer: toxoplasma gondii

One example of Salmonella from what kind of biological hazard. 

Answer: Bacteria 

What is DSP? 

Answer: Diarrhea Shellfish Poisoning

These are use to enhance the flavour and appearance of the food. Among them are food coloring, salt, and other food enhancing flavours. 

Answer: Food additives        

These parasites finds its way into water and they can be transferred to foods. This is  an infection that acts upon the small intestine usually resulting from watery diarrhea.  

Answer: Cyclospora cayetanesis

 It is a chemical in certain food items that causes allergic reaction. It should be noted that certain person are allergic to certain types of food while other person may be unaffected by such food items.  

Answer: food allergen 

_____ hazard type of occupational hazard caused by exposure to chemicals in the workplace can cause acute or long term detrimental health effects. 

Answer: Chemical

  A chemical hazards that are hazards chemical added to the food items. 

Answer: Man made chemical What is DAP? 

Answer: Domoic Acid Poisoning DOH means?

Answer: Department of health 

What is the most common symptom of an infected person from cryptosporidium, in some instances, the symptoms may last for a month if left threated. 

Answer: diarrhea 

Hair is one example of what hazards. Physical hazards example of unnatural

Answer: Unnatural Physical Hazards

In order to avoid being contaminated, avoid eating what? 

Answer: uncooked meats

These are used to enhance the shelf of life of the food items, among them are phosphates, sodium, nitrate, and others. These items should be properly use in preserving food. 

Answer: Food preservatives 

This a roundworm that can cause serious parasitic infection. This type of parasite is carried by meat eating animals in their muscles. 

Answer: Trichinella spirallis (trichinella spiralis answer if on exam) 

This hazard are organisms, that pose a threat to human health. They are a major concern in food processing because they cause most foodborne illness outbreak. 

Answer: Biological Hazrads 

What is PSP?

Answer: Paralytic Shellfish Poisoning

Eating uncooked meats to avoid being contaminated. 

Answer:  false

Hepatitis, a virus. Norwalk viruses rotavirus are examples of what kind of biological hazards. 

Answer: virus

Physical hazard are sign of bacteria on foods. 

Answer: True

Physical hazard are hazard from foreign objects that are mixed in food either unintentionally or intentionally 

Answer: True 

Insects, hair, metal. Pieces, wood chips and glass are some examples of natural physical hazard. 

Answer: False

Physical hazards are foreign objects in food that can cause injury or illness. 

Answer: true 

Dist in potatoes is one of example of what king of hazard? 

Answer: natural physical

 PSP is one of the several shellfish toxins

Answer: true

Biological hazards deal with pathogens, viruses, bacteria and parasites that can cause food borne disease.  Answer: true

Pesticides – the use to enhance the flavor and appearance of the food. Among them are food coloring, salt, and other food enhancing flavours. 

Answer: false

One of the 3 hazards carried by food. 

Answer: physical hazard

It is allergen is a chemical in certain food items that causes allergic reaction

Answer: food allergen 

Chemical hazards are organisms or substance produced by organisms, that pose a threat to human health

Answer: false

Salmonella is an example of what biological hazard.  

Answer: bacteria 

Chemicals that are human manufacture are call man made chemical

Answer: true

Food preservatives – these are use to enhance the shelf life of the food items.  Among them are phosphates, sodium nitrate, and other. these items should properly used in

Answer: True

Give bacteria you can get in eggs and poultry products

Answer: Salmonella

A chemical hazard is a type of occupational hazard caused by exposure to chemical in workplace.  

Answer: true

These are three common natural occurring food that are dangerous to humans once ingested among them are food allergens, shellfish toxins, and mycotoxins

Answer: true

A food allergen is a chemical in certain food items that causes allergic reactions. It should be noted that certain person are allergic to certain type of food while other person may unaffected by such food items. 

Answer: true

An organisms of fungi, molds, yeast, and mushrooms.  This organism procedures a chemical compound called what? In an event  that they grow of food items. 

Answer: mycotoxins

These are three common natural occurring food that are dangerous to humans once ingested one of them is

Answer: food allergens 

Physical hazard are common sign of poor food handling practices making workers not properly well briefed or trained in food safety

Answer: true

Most common symptoms for the shellfish poisoning is only fever

Answer: false

Toxoplasma gondii is a common parasite for cold blooded animals    

Answer: false

Food additives items are often spray in fresh fruits and vegetable before they are being harvested to repel pest and other insects from destroying the fruits or vegetable

Answer: false

The use to enhance the flavor and appearance of the food. Among them are food coloring, salt, and food enhancing flavours are food preservatives

Answer: false

Any type of food hazard can cause illness or injury if eaten

Answer: true 

There are three different hazards carried by food we eat. Among them are following physical hazard 

Answer: false

Is the most common symptoms of an infected person, the symptoms may last for a month if untreated is 

Answer: crypstosporidium

Chemical hazards are toxins or chemicals that occur naturally in food or accidentally contaminate foods 

Answer: true 

Salmonella spp. Enterohae morrhagic, Escherichia coli are example of what kind of biological hazard 

Answer: bacteria  

 

    The right temperature –a cooked food should be displayed with a temperature ofAnswer

60

°C. or higher.

The frozen chicken it should be thawed where? 

chiller

Answer: 

In different types of sanitation relating to particular situations it refers to the management of human faeces at the household level. It means access to a toilet or latrine.

Basic sanitation

Answer: 

5

°C –chiller and -18°C to 20°C- freezer

 

Proper storage of fish isAnswer

 

Purchasing of the kitchen supplies. It should  be purchased from a reputable supplier to ensure that  the kitchen  was healthy  and butchered  according to the properAnswer

 standards

.

 

hygienic standards

 

One type of oven consist of open burners for cooking on top and an oven on the lower part of the equipment, can be in gas or electric.

 

 

Range oven Answer:

 

The environmental concern of late has been the extent to which human interaction with natural systems is depleting life-sustaining resources is called?

Environmentally Aware

Answer: 

 

SOP stands for?

Standard Operating Procedures

Answer: 

 

pH is the measure ofAnswer

Number

alkalinity

or acidity in a liquid. The pH of pure water is 7.

lower than 7 high acid content and number above 7 indicates high alkaline.

 °C -chiller and -18°C to 20°C- freezer

 

5

 

alkalinity

 

Proper storage of Meat isAnswer

 

 

An oven that is a type of oven uses high speed fan to circulate the heated air and guarantee and even distribution thus giving the food a good cooking effect.

Convection oven

Answer: 

 

Chiller and freezer should be constantly monitored and the

as the time monitoring had occurred.

 

temperature

recorded as well

 

Answer

Temperature

 

accidentally

to the food that

 

Physical Hazards refers to foreign food items that are addedAnswer may cause serious damage to well being of being affected.

Accidentally

 

An oven that are the stationary type of oven, usually bulky and heavy. This oven is a type where on deck sits on top of the other to save space, it can be in gas or electric.

Deck oven

Answer: 

 

Insects and rodents are considered what in all food establishments?

Answer: