MIDTERM and FINAL only
Chiller and freezer should
be constantly monitored and the temperature recorded as well as the
timeAnswer had occurred. |
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Question 4 Correct Mark 1.00 out of 1.00 |
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Question text 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 |
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hygienic standards |
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Question 5 Correct Mark 1.00 out of 1.00 |
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Question text
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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Question 6 Correct Mark 1.00 out of 1.00 |
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Question text
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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Question 7 Correct Mark 1.00 out of 1.00 |
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Question text
The chicken should be
reheating quickly, the heating temperature should reach no less than 100°C for no less thanAnswermins. |
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Question 8 Correct Mark 1.00 out of 1.00 |
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Question text 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 |
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Standard Operating Procedures |
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Question 9 Correct Mark 1.00 out of 1.00 |
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Question text
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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Question 10 Correct Mark 1.00 out of 1.00 |
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Question text In accepted hygiene
practices when dealing
with kitchen equipment
Properly Answer |
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constantly |
disposing of
garbage inside the kitchen. |
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Question 11 Correct Mark 1.00 out of 1.00 |
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Question text The right temperature –a
cooked food should be displayed with a temperature ofAnswer |
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or higher. be stored in
a right temperature, if chilled the chiller temperature should be no more
than ____.
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The chicken should Answer: |
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Question 14 Correct Mark 1.00 out of 1.00 |
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Question text
The temperature of the
freezer should be aboutAnswer°C or colder. |
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Question 15 Correct Mark 1.00 out of 1.00 |
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Question text
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. |
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contaminate |
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Question 16 Correct Mark 1.00 out of 1.00 |
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Question text
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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Question 17 Correct Mark 1.00 out of 1.00 |
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Question text
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. |
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separating |
raw products in the
chiller or freezer |
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To prevent
cross contaminationAnswer from cooked food items.
pH stands
forAnswer
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Hazards at this stage refers to foreign food items
that are added accidentally to the food |
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that may cause serious damage to well being of
being affected. |
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Answer: |
Physical |
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Should the food be in a
chiller it should be more than ___°C or colder.
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5 |
Answer:
FIFO stands forAnswer: First in first out
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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.
Answer: |
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Question 3 Correct Mark 1.00 out of 1.00 |
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Question text The basic design of food
slicers includes a circular knife blade and carriage that passes under the
blade is called?
Answer: |
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Question 4 Correct Mark 1.00 out of 1.00 |
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Question text
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.
Answer: |
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Question 7 Correct Mark 1.00 out of 1.00 |
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Question text
The environmental concern
of late has been the extent to which human interaction with natural systems
is depleting life-sustaining resources is called Answer. |
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Environmentally Aware |
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Question text 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.
Answer: |
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Question 9 Correct Mark 1.00 out of 1.00 |
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Question text
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. |
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sanitizing |
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AAnswer 18 |
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is a type of cold storage whose temperature should be between
negative °C to negative 20°C. Frozen food items. |
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Question 12 Correct Mark 1.00 out of 1.00 |
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Question text 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.
Answer: |
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Question 13 Correct Mark 1.00 out of 1.00 |
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Question text 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.
Answer: |
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Question 14 Correct Mark 1.00 out of 1.00 |
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Question text
EffectiveAnswer reduces
exposures to hazardous matter, thereby reducing risks while contributing to a
sanitary state. |
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Question 15 Correct Mark 1.00 out of 1.00 |
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Question text The concept of recycling
the nutrients from human and animal wastes to the environment.
Answer: |
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Question 16 Correct Mark 1.00 out of 1.00 |
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Question text
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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Question 17 Correct Mark 1.00 out of 1.00 |
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Question text Refers to safeguarding the
home environment (the dwelling and its immediate environment). |
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Answer: |
Housing sanitation |
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Question 18 Correct Mark 1.00 out of 1.00 |
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Question text An equipment that is a type
is a type of cold storage whose temperature should be between 0°C to 5°C.
Answer: |
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Question 19 Correct Mark 1.00 out of 1.00 |
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Question text
Responsible consumption and
conservation are ways to solveAnswerproblems. |
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environmental |
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Question 20 Correct Mark 1.00 out of 1.00 |
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Question text
The house flies is the one
most likely to spreadAnswer. |
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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?
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Physical hazards |
Answer: are toxins or chemicals that occur naturally
in food or accidentally contaminate food.
Chemical hazards
To prevent physical hazards, thoroughly check food
items for the presence of these hazards, properlyAnswerthese food items. |
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Question 3 Correct Mark 1.00 out of 1.00 |
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Question text
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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Question 4 Correct Mark 1.00 out of 1.00 |
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Question text Pebbles , frag |
ments of jewelry , hairs
are sample of what kind of Hazards? |
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Question 5 Correct Mark 1.00 out of |
1.00 Flag question |
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Question text Any type of H |
azards can causeAnswer. |
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Question 6 Correct Mark 1.00 out of |
1.00 Flag question |
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Question text
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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Question 7 Correct Mark 1.00 out of 1.00 |
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Question text
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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Question 8 Correct Mark 1.00 out of 1.00 |
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Question text Workers who smoke during
break time should make sure to wash their hands before handling what items?
Answer: |
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Question 9 Correct Mark 1.00 out of 1.00 |
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Question text
Physical Hazards can also
be classified as type of occupational orAnswer ? |
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Question 10 Correct Mark 1.00 out of 1.00 |
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Question text In Controlling physical
Hazard it is also important the appropriate handling ofAnswer |
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, proper shipping, receiving and storage
practices as well as tamper-proof or nt packaging. |
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tamper-evide |
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Question 11 Correct Mark 1.00 out of 1.00 |
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Question text
Answer deal with pathogens,
such as viruses, bacteria, and parasites, that can cause foodborne illness. |
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Question 12 Correct Mark 1.00 out of 1.00 |
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Question text This are hazard from
foreign objects that are mixed in food either unintentionally or
intentionally.
Answer: |
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Question 13 Correct Mark 1.00 out of 1.00 |
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Question text This hazard is s that occur
naturally in food or accidentally contaminated food.
Answer: |
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Question 14 Correct Mark 1.00 out of 1.00 |
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Question text A kind of Hazards that deal
with pathogens, such as viruses, bacteria, and parasites, that can cause
foodborne illness.
Answer: |
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Question 15 Correct Mark 1.00 out of 1.00 |
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Question text
Equally important isAnswer,
since a significant portion of items reported in food products are personal
effects dropped by employees. |
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Question 16 Correct Mark 1.00 out of 1.00 |
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Question text Physical hazards are
foreign objects in food that can cause
illness orAnswer |
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injury |
? |
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Question 17 Correct Mark 1.00 out of 1.00 |
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Question text To prevent physical
hazards, thoroughly check food items for the presence of these hazards,
fruits and other ingredients should be properly.
Answer: |
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Question 18 Correct Mark 1.00 out of 1.00 |
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Question text What kind of Physical
hazards that are generally more dangerous to health?
Answer: |
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Question 19 Correct Mark 1.00 out of 1.00 |
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Question text Naturally occurring
physical hazards need to be properly handled to prevent them
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Question 20 Correct Mark 1.00 out of 1.00 |
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Question text
Answerare foreign objects
in food that can cause illness or injury. |
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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 |
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. |
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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.
|
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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 |
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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.
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Proper storage of Meat isAnswer |
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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 |
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as the time monitoring had
occurred. |
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temperature |
recorded as well |
|
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Answer
Temperature
|
accidentally |
to the food that |
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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: