LESON 1

Question 1

A freedom of food from anything that might cause food poisoning or harm to people.

Answer 1

FOOD SAFETY

Question 2

Food safety requirements under the Philippines food safety Act of _____, Article 10611

Answer 2

2013

Question 3

Food safety requirements under the Philippines food safety Act of 2013, Article _____

Answer 3

10611

Question 4

________ requirements under the Philippines food safety Act of 2013, Article 10611

Answer 4

FOOD SAFETY LAW

Question 5

IMPORTANCE OF FOOD SAFETY

Answer 5

ETHICALLY, FINANCIALLY, LEGALLY, ECONOMICALLY

Question 6

General term used to describe any disease or illness caused by any contaminated food or drink

Answer 6

FOODBORNE ILLNESS

Question 7

it is traditionally referred to as “food poisoning”

Answer 7

FOODBORNE ILLNESS

Question 8

SYMPTOMS OF FOODBORNE ILLNESS

Answer 8

NAUSEA, VOMITING, ABDOMINAL CRAMPS, FEVER, DIARRHEA

Question 9

An organism that causes diseases. Pathogenic bacteria cause illnesses such as food poisoning.

Answer 9

PATHOGENS

Question 10

such as bacteria, viruses, and parasites – can be on food that if not handled or cooked safely, can cause illness.

Answer 10

PATHOGENIC CONTAMINATION

Question 11

are substances that have not been intentionally added to food.

Answer 11

CONTAMINANTS

Question 12

An organism of microscopic size, may exist in its single-celled form or as a colony of cells.

Answer 12

MICROORGANISMS

Question 13

A type of intolerance to food that causes the body’s immune system to react as if the body were under attack.

Answer 13

ALLERGY (TO FOOD)

Question 14

Gloves that do not reuse

Answer 14

Single-Gloves

Question 15

Anything with the potential to cause harm.​

Answer 15

Hazard

Question 16

the study of bacteria​

Answer 16

Bacteriology

Question 17

Ready-to-eat foods that are ideal for the multiplication of food poisoning organisms such as bacteria.​

Answer 17

High-Risk Food

Question 18

Any undesirable change in food that makes food unacceptable for eating.​

Answer 18

Spoilage

Question 19

A poison produced by some bacteria and mold

Answer 19

Toxin

Question 20

The process by which bacterium multiplies splitting into two

Answer 20

Binary Fission

Question 21

To reproduce (increase in numbers) Bacteria multiply by the process of binary fission.​

Answer 21

Multiply

Question 22

Water that has been treated so that it is safe for drinking.​

Answer 22

Potable

Question 23

The protective form of some bacteria that helps them survive adverse conditions, such as cooking and drying.​

Answer 23

Spore

Question 24

The transfer of bacteria from contaminated food to ready-to-eat food by direct contact, or by vehicles, such as hands or cloth

Answer 24

Cross Contamination

Question 25

Anything in the food that can harm consumers by causing illness, injury, or discomfort.​

Answer 25

Food Hazard

Question 26

TYPES OF FOOD HAZARD

Answer 26

BIOLOGICAL HAZARDS, PHYSICAL HAZARD, CHEMICAL HAZARD

Question 27

organisms, or substances produced by organisms, that pose a threat to human health.

Answer 27

BIOLOGICAL HAZARDS

Question 28

any substance that can cause a health problem when ingested or inhaled. They include toxins, dangerous chemicals, residue of excess chemicals used in processing food products.

Answer 28

CHEMICAL HAZARDS

Question 29

are substances or activities that threaten your physical safety. They are the most common and are present in most workplaces at one time or another. These include unsafe conditions that can cause injury, illness and death. ; Sharp objects can cause internal injuries and bleeding.​

Answer 29

PHYSICAL HAZARD

Question 30

These microorganisms are smaller than bacteria and do not need food or moisture for their own survival.​

Answer 30

VIRUSES

Question 31

IDEAL CONDITIONS FOR MULTIPLICATION OF BACTERIA​

Answer 31

FATTOM (FOOD, ACIDITY, TEMPERATURE, TIME, OXYGEN, MOISTURE)

Question 32

Food is likely to be in the danger zone if it is left at _________

Answer 32

ROOM TEMPERATURE

Question 33

Common parasites “Entamoeba histolytic”: found in green leafy vegetables.

Answer 33

PARASITES

Question 34

Potentially Hazardous food ready to eat. No extra preparation such as washing or cooking.

Answer 34

HIGH-RISK FOOD

Question 35

FLOW OF FOODS

Answer 35

Purchasing Receiving Storing Preparation Cooking Holding Cooling Reheating Service

Question 36

PATHOGENS GROW FASTER IN THIS TEMPERATURE

Answer 36

70 F and 125 F (21 C and 52 C)

Question 37

MEANING OF TTI

Answer 37

Time-temperature indicators

Question 38

MEANING OF TTA

Answer 38

TIME-TEMPERATURE ABUSE

Question 39

What temperature should a beef sandwich be reheated?

Answer 39

ANY TEMPERATURE

Question 40

What is considered to be the temperature that is danger zone?

Answer 40

41 F- 135 F

Question 41

The following are the foods that are high risk, and not recommended to serve

Answer 41

Raw Oysters, Raw see sprouts, Unpasteurized milk or juice, Rare hamburger

Question 42

Never cook the food longer than 60 minutes during initial cooking (T/F)

Answer 42

TRUE

Question 43

What chopping board should a meat be chopped?

Answer 43

RED CHOPPING BOARD

Question 44

TCS MEANS

Answer 44

TEMPERATURE CONTROL SAFETY

Question 45

An Act to strengthen the Food Safety Regulatory System in the Country to Protect Consumer Health and Facilitate Market Access of local foods and food products, and for other purposes.

Answer 45

REPUBLIC ACT 10611

Question 46

Food has been TTA except?

Answer 46

Cook appropriately in proper temperature

Question 47

Food from plants, fruits or vegetables, grains should have a minimum internal temperature of 135 F (57C) (T/F)

Answer 47

TRUE

Question 48

It is safe serve to hold or carry ice in containers that held raw meat, seafood, or poultry or chemicals (T/F)

Answer 48

FALSE

Question 49

Dishwashing Liquid (what hazard?)

Answer 49

CHEMICAL HAZARD

Question 50

Color of chopping board for vegetables/fruits?

Answer 50

GREEN

Question 51

Color of chopping board for raw POULTRY

Answer 51

YELLOW

Question 52

Color of chopping board for cooked food

Answer 52

BROWN

Question 53

Color of chopping board for DAIRY

Answer 53

WHITE

Question 54

Color of chopping board for FISH/SEAFOODS

Answer 54

BLUE

Question 55

Color of chopping board for raw MEAT

Answer 55

RED

Question 56

How many minutes in washing your hands?

Answer 56

20 seconds

Question 57

What to do after your marketing?

Answer 57

Wash your hands

Question 58

Color of Allergen Free Chopping Board

Answer 58

VIOLET

Question 59

Contaminant Free Gloves

Answer 59

NITRILE GLOVES

Question 60

Contaminated food can affect anyone who eats it. There are also types of food that are hazardous to a small group of people.

Answer 60

ALLERGENS

Question 61

What is the rule if something is unsafe in your workplace?

Answer 61

“if it’s unsafe, stop work”