BSHM 55: CHAPTER 1-2

Question 1

derived from the Latin word SAINTS, meaning “health.”

Answer 1

Sanitation

Question 2

“the creation and maintenance of hygienic and healthful conditions.”

Answer 2

Sanitation

Question 3

WHY IS SANITATION IMPORTANT?

Answer 3

1. Is a legal requirement
2. Helps prevent food poisoning outbreaks
3. Helps maintain food quality
4. Protects your brand

Question 4

is the conditions and measures necessary to ensure the safety of
food from production to consumption.

Answer 4

Food Hygiene

Question 5

is the United Nations agency that connects nations, partners and people to promote health, keep the world safe and serve the vulnerable - so everyone, everywhere can attain the highest level
of health

Answer 5

World Health Organization (WHO)

Question 6

FIVE KEY PRINCIPLES OF FOOD HYGIENE ACCORDING TO (WHO)

Answer 6

1. Prevent contaminating food with pathogens
2. Separate raw and cooked foods to prevent contaminating the cooked foods.
3. Cook foods for the appropriate length of time and at the appropriate temperature to kill
   pathogens.
4. Store food at the proper temperature.
5. Do use safe water and cooked materials.

Question 7

refers to limiting the presence of those hazards whether chronic or acute, that may make food injurious to the health of the consumer.

Answer 7

Food Safety

Question 8

concerned with the intrinsic characteristics of the product namely taste, smell, texture and presentation,
characteristics that can change with the presence of spoilage microbes (bacteria, yeast and mold).

Answer 8

Food Suitability

Question 9

__________ is the process while ________ is the result

Answer 9

food safety & food suitability

Question 10

exists when all people, at all times, have physical and economic access to sufficient, safe, nutritious food
to meet their dietary needs and food preferences for an active life. - World Food Summit, Rome, 1996

Answer 10

Food Security

Question 11

CAUSES OF FOOD INSECURITY

Answer 11

1. Drought and other extreme weather event
2. Agricultural Problem
3. Climate change
4. Military conflicts
5. Corruption and Political Instability
6. Rapid Population Growth

Question 12

LAWS RELATING TO HEALTH AND SAFETY

Answer 12

1. Occupational Safety and Health Act (OSHA)
2. ISO 22000
3. Employees’ Right-to-Know Act
4. Presidential Decree 856: Sanitation Code of the Philippines Issued by President Ferdinand Marcos

Question 13

This is the principal act concerned with protecting the health and safety of employees and members of
the public.

Answer 13

Occupational Safety and Health Act
(OSHA)

Question 14

is a standard developed by the International Organization for Standardization dealing with food
safety. This is a general derivative of ISO 9000.

Answer 14

ISO 22000

Question 15

It specifies the necessity of food safety management system for the organizations representing a food chain such that they could validate its ability to control
food safety hazards in order to ensure that food is safe at the time of human consumption.

Answer 15

ISO 22000

Question 16

The regulations in this act provide a legal framework for the control of substances hazardous to health.
They apply to all types of business including food businesses.

Answer 16

Employees’ Right-to-Know Act

Question 17

The code requires all food establishments to secure sanitary permits from the local health office.

Answer 17

Presidential Decree 856: Sanitation Code of the Philippines Issued by President Ferdinand Marcos

Question 18

It specifies that health certificate will be issued only to a person who has passed the physical and medical
examinations and have been administered immunization.

Answer 18

Presidential Decree 856: Sanitation Code of the Philippines Issued by President Ferdinand Marcos

Question 19

is the key regulatory agency of the Department of health, with major responsibilities in ensuring safety, efficacy, and quality of food products, drugs, vaccines and biologicals, in vitro, diagnostic reagents, medical devices, cosmetics and household hazardous substances

Answer 19

The Bureau of Food and Drugs (BFAD)

Question 20

was created by Republic Act 3720 mandated to enforce an administer in the law, “it is the policy of the state to ensure safe and good quality food, drug and cosmetics and regulate the production, sale and traffic of the same to protect the health of the consumer.

Answer 20

The Bureau of Food and Drugs (BFAD)

Question 21

is an emerging discipline which serves as the methodological basis for assessing and managing risks associated with food hazards is still in a developing phase.

Answer 21

Food Safety Risk Analysis

Question 22

is a biological, chemical or physical agent in, or condition of, food with the potential to cause harm.

Answer 22

Hazard

Question 23

is an estimate of the probability and severity of the adverse health effects in exposed populations, consequential to hazards in food.

Answer 23

Risk

Question 24

is widely recognized as the fundamental methodology underlying the development of food safety standards.

Answer 24

Risk Analysis

Question 25

THREE ELEMENTS OF RISK ANALYSIS

Answer 25

1. Risk Assessment 2. Risk Management 3. Risk Communication

Question 26

The first step in risk analysis is _______

Answer 26

Risk Assessment.

Question 27

This helps the facility to decide on the level of risk for each hazard. It should provide complete information to allow the risk management team to make the best possible decisions.

Answer 27

Risk Assessment

Question 28

is developed through an effective and efficient risk assessment.

Answer 28

Hazard Analysis Critical Control Point (HCCP)

Question 29

which is the first principle of HACCP plan development, aims to focus on the hazards that might affect a food product or raw ingredients in a processing operation.

Answer 29

Hazard Analysis

Question 30

was originally considered a separate part of risk analysis. It is about choosing the best way to reduce the risk.

Answer 30

Risk Management

Question 31

The primary goal of this is to protect public health by controlling such risks as effectively as possible through the selection and implementation of appropriate measures.

Answer 31

Risk Management

Question 32

4 ELEMENTS OF RISK MANAGEMENT

Answer 32

1. Risk Evaluation 2. Risk Management Option Assessment 3. Implementation of Management Decision 4. Monitoring and Review

Question 33

8 GENERAL PRINCIPLES OF FOOD SAFETY RISK MANAGEMENT

Answer 33

Principle 1. Risk management should follow a structured approach. Principle 2. Protection of human health should be the primary consideration in risk management decisions. 3. Risk management decisions and practices should be transparent. Principle 4. Determination of risk assessment policy should be included as a specific component of risk management. Principle 5. Risk management should ensure the scientific integrity of the risk assessment process by maintaining the functional separation of risk management and risk assessment. Principle 6. Risk management decisions should take into account the uncertainty in the output of risk assessment. Principle 7. Risk management should include clear, interactive communication with consumers and other interested parties in all aspects of the process. Principle 8. Risk management should be a continuing process that takes into account all newly-generated data in the evaluation and review of risk management decisions.

Question 34

lets the facility identify and weigh options during the risk analysis process. Open communication among all stakeholders will improve the overall risk management.

Answer 34

Risk Communication

Question 35

is vital during food safety emergencies. However, to help make sure the message stays constant and clear, communication is also significant even when there is no crisis.

Answer 35

Risk Communication