Terminologies

Question 1

An event with possible negative effects

Answer 1

Risk

Question 2

A potential source of harm in food / cause of harm

Answer 2

Hazard

Question 3

The process of minimizing adverse effects on an organization

Answer 3

Risk management

Question 4

Being protected from harm or undesirable outcomes

Answer 4

Safety

Question 5

Being free from danger or threat

Answer 5

Security

Question 6

it comes from the Latin word ‘sanitas” which mean “health’. Maintaining hygiene conditions to promote health

Answer 6

SANITATION-

Question 7

-the condition of being sound in body, mind, or spirit; especially: freedom from physical disease or pain. Good health helps us live a full life.

Answer 7

HEALTH

Question 8

that preserve heath and prevent disease spread

Answer 8

Hygiene practices

Question 9

individual heath habits, including regular hand washing

Answer 9

Personal hygiene

Question 10

any substance whether simple, mixed or compounded that is used as food, drink, confectionery or condiments

Answer 10

FOOD-

Question 11

a disease carried or transmitted to people by food

Answer 11

FOODBORNE ILLNESS-

Question 12

Occurs when microorganisms are transferred from one surface or food to another.

Answer 12

CROSS-CONTAMINATION-

Question 13

The presence of harmful substances in the food.

Answer 13

CONTAMINATION-

Question 14

-type of illness caused by toxins.Under favorable condition certain bacteria produce chemical compounds called toxins. “FOOD POISONING”

Answer 14

FOOD INTOXICATION

Question 15

is overall quality of food fit for consumption.

Answer 15

FOOD SAFETY-

Question 16

BURNS-an injury acquired from contact with hot surfaces of an equipment. (e.g.,ranges, ovens, coffee makers, deep-fat fryers, pots,pans,)
CUTS- a skin opening from an accidental incision of sharp objects (e.g., knife) can cause exposure to food-borne pathogens such as Hepatitis B and HIV.
FIRES-it is an accidental ignition of hot oils and greases, paper materials coming into contact with hot stoves and ovens, faulty electrical equipment(e.g.,cords,switches,&power outlets),wet electrical equipment, appliances are the usual causes of fire.
ERGONOMICS RISKS- injuries from recurrent motions; unchanging and/or poor postures when seating, kneeling, and standing; incorrect lifting techniques; and forceful motions or grips on objects cause ergonomic risks.
CORROSIVE- defined as those chemicals that cause damage to organic material, especially human flesh. Acids and bases are all corrosive, and most cleaners are composed of acids and bases.
CO POISONING- Carbon monoxide is produced by the incomplete burning of solid, liquid, and gaseous fuels, such as charcoal,& causes death if there is improper ventilation.
HEAT STRESS – (Hyperthermia)–it’s a heat stroke can result from prolonged exhaustion and heat stroke can result from prolonged exposure to hot equipment (e.g.,ovens,stoves)
COLD STRESS-(Hypothermia)- similar risks can result from working in walk-in refrigerators and freezers for prolonged periods of time, or handling frozen food w/out preventive measures.

Question 17

-it comes from the Latin word ‘morbidus’, which means ‘disease’.

Answer 17

MORBIDITY

Question 18

-it comes Latin word ‘mortalis’, which means ‘death’.

Answer 18

MORTALITY

Question 19

Sanitary health habits that include keeping the body,hair,teeth,clothes and washing hands regularly.

Answer 19

PERSONAL HYGIENE-

Question 20

Sanitary health habits that include keeping the body,hair,teeth,clothes and washing hands regularly.

Answer 20

PERSONAL HYGIENE-

Question 21

• Food that has been exposed to temperature favorable to the growth of foodborne microorganisms.

Answer 21

TIME-TEMPERATURE ABUSE

Question 22

-organism of microscopic or submicroscopic size ,e.g. virus,bacteria etc.

Answer 22

MICROORGANISMS

Question 23

-organism of microscopic or submicroscopic size ,e.g. virus,bacteria etc.

Answer 23

MICROORGANISMS

Question 24

-temp. range(41˚F-140˚F)food borne bacteria grow & reproduce.

Answer 24

Temperature Danger Zone

Question 25

Food in which microorganisms can grow rapidly. It is often moist,high protein and acidic.

Answer 25

POTENTIALLY HAZARDOUS FOODS-

Question 26

Food in which microorganisms can grow rapidly. It is often moist,high protein and acidic.

Answer 26

POTENTIALLY HAZARDOUS FOODS-

Question 27

ever leave food out of refrigeration over 2 hours.

Answer 27

Time Danger Zone-

Question 28

means the original nutritional value, texture, flavor of the food is damaged, the food become harmful to people and unsuitable to eat.

Answer 28

FOOD SPOILAGE-

Question 29

is an area concerned with protecting the safety, health and welfare of people engaged in work or employment.

Answer 29

OCCUPATIONAL SAFETY AND HEALTH (OSH)-

Question 30

an injury acquired from contact with hot surfaces of an equipment. (e.g.,ranges, ovens, coffee makers, deep-fat fryers, pots,pans,)

Answer 30

BURNS-

Question 31

- a skin opening from an accidental incision of sharp objects (e.g., knife) can cause exposure to food-borne pathogens

Answer 31

CUTS

Question 32

-it is an accidental ignition of hot oils and greases, paper materials coming into contact with hot stoves and ovens, faulty electrical equipment(e.g.,cords,switches,&power outlets),wet electrical equipment,

Answer 32

FIRES

Question 33

- injuries from recurrent motions; unchanging and/or poor postures when seating, kneeling, and standing; incorrect lifting techniques; and forceful motions or grips on objects cause ergonomic risks.

Answer 33

ERGONOMICS RISKS

Question 34

Chemicals that damage organic material, including huran flesh

Answer 34

Corrosive Substances

Question 35

Poisonous gas produced by incomplete fuel burning.

Answer 35

Carbon Monoxide

Question 36

Often composed of acids and bases, requiring careful handling.

Answer 36

Cleaning Products

Question 37

(Hyperthermia)–it’s a heat stroke can result from prolonged exhaustion and heat stroke can result from prolonged exposure to hot equipment (e.g.,ovens,stoves)

Answer 37

HEAT STRESS –

Question 38

similar risks can result from working in walk-in refrigerators and freezers for prolonged periods of time, or handling frozen food w/out preventive measures.

Answer 38

COLD STRESS-(Hypothermia)-