Food Safety

Question 1

Bacteria, Viruses, Parasites, Molds and Algae, Found in animals or within the environment

Answer 1

Biological Hazard

Question 2

The speediest method, Use a microwave-safe container and cover loosely.

Answer 2

Microwave Thawing

Question 3

Means to maintain the cleanliness of the Human Body and clothing to sustain overall health and well-being

Answer 3

Personal Hygiene

Question 4

should be stored in the refrigerator from 2 degrees celsius to 4 degrees celsius

Answer 4

Dairy Products

Question 5

When to Wash Hands

Answer 5

Before Handling, preparing and serving food
After handling raw food; completing a task; eating and drinking; using the toilet; coughing or sneezing; handling garbage

Question 6

3 Types of Hazards

Answer 6

Biological Hazards ( Microorganisms )
Physical Hazards ( Foreign Objects )
Chemical Hazards ( Chemicals you work with )

Question 7

Some food can be thawed during the process of cooking

Answer 7

Cooking process as part of thawing

Question 8

is achieved using heat 9steam, hot water, hot air or chemicals or combination of both

Answer 8

Sanitizing

Question 9

Keeps food at 4 degrees Celsius

Answer 9

Refrigerator Storage

Question 10

are substances capable of destroying microorganisms like bacteria, They can reduce surface contamination by putting bacteria to a safe level when appropriately used

Answer 10

Sanitizers

Question 11

Foods that are previously prepared must be reheated for at least 73.9℃for 15secondswithin2hours and held above 60℃until served.

Answer 11

Reheating

Question 12

is stored at 2 degrees celsius to 4 degrees celsius

Answer 12

Produce

Question 13

The protection of consumer health and well-being by safeguarding food from anything that can cause harm

Answer 13

Food Safety

Question 14

Temperature that rises above 18 degrees Celsius and can make the food discolor and lose vitamin content

Answer 14

Freezer Storage

Question 15

Communicate information verbally an visually by writing the tasks or a checklist

Answer 15

Self-Monitoring and Feedback

Question 16

Any agent that can be a potential cause of harm such as food contamination when food is exposed to hazardous agents.

Answer 16

Food Safety Hazard

Question 17

Why is R.A 10611 Implemented?

Answer 17

An act to strengthen the food safety regulatory system in the country to protect consumer health and facilitate market access to local foods and food products

Question 18

Types of Thawing

Answer 18

Refrigerator Thawing
Cold Water Thawing
Microwave Thawing
Thawing as part of the cooking process

Question 19

Is the process of removing food and other types of soil from a surface

Answer 19

Cleaning

Question 20

The physical process that results in the phase transition of a substance- from a solid to liquid

Answer 20

Thawing

Question 21

10 Principles of Safe Food Handling and Hygiene

Answer 21

Practice Proper Hygiene
Training and Development
Procure from Safe Sources
Prevent Contamination
Clean and Sanitize
Food Storage Cleanliness / Temperature
Control Time and Temperature
Proper cooling, reheating and thawing
Cooking by appropriate temperature and procedures
Develop HACCP Program

Question 22

What is R.A 10611

Answer 22

Food Safety Act of 2013

Question 23

4 Categories of Cleaning Agents

Answer 23

Detergents
Solvent Cleaners
Acid Cleaners
Abrasive Cleaners

Question 24

are toxic and residue must be rinsed off

Answer 24

Chemical Sanitizers

Question 25

The latin words that sanitation came from

Answer 25

Sanitas

Question 26

Is used at 75 degrees Celsius or hotter to soak items for 2 minutes or more

Answer 26

Hot water sanitizing

Question 27

Another term for Food-borne Illnesses

Answer 27

Food poisoning

Question 28

Include objects that can be seen by our naked eye, Can lead to different injuries

Answer 28

Physical Hazard

Question 29

Ensure that the food produced is safe, Improper handling carries a higher risk of contamination that can cause severe illnesses and worse, even death

Answer 29

Role of Food Handlers

Question 30

Practicing Good Personal Hygiene

Answer 30

Taking a bath daily Practicing Oral Hygiene Wearing clean uniforms Not wearing artificial names or nail polish Not wearing jewelry except for wedding band Wearing effective hair restraints

Question 31

What is HACCP

Answer 31

Hazard Analysis Critical Control Point

Question 32

the easiest method for frosting frozen food. Place it inside the fridge and wait until it is thawed. Waiting time is longer compared to other types.

Answer 32

Refrigerator Thawing

Question 33

Are caused by biological or chemical substances entering the body through contaminated food or water

Answer 33

Food-borne Illnesses

Question 34

Types of Food Storage

Answer 34

Dry Storage Refrigerator Storage Freezer Storage

Question 35

Ideal temperature is -10 degrees Celsius to 15 degrees Celsius

Answer 35

Dry Storage

Question 36

Those whose work involves food, An employee, owner or anyone who works in food business where food is processed, prepared, stored, distributed or exposed for sale.

Answer 36

Food Handlers

Question 37

Are made from any fliod or stable compound that can be harmful to health. E.g chemicals, pesticides or santizers

Answer 37

Chemical Hazard

Question 38

It is the creation and maintenance of hygienic and healthful conditions

Answer 38

Sanitation

Question 39

Much faster than refrigerator thawing but requires more attention.

Answer 39

Cold Water Thawing