DAY 3 ASSESSMENT - TOT ON POSTHARVEST HANDLING

Refers to the condition and practices that preserve the quality of food to prevent contamination and food-borne illnesses.

• Food Preservation

• Food Safety

• Food Conservation

• Good Agricultural Practices

Ensuring the safety of food is a shared responsibility among producers, industry, government, and consumers.

• True

• False

• Sometimes

A driving force that scientists are led to discoveries is the desire is to fuel our bodies to keep ongoing.

• Healthy Eating

• Safe Food

• Quality Food

Who are more at risk of food poisoning?

• Pregnant

• Babies

• Sick

• All of them

_________are a common source of food poisoning, especially when eaten raw.

• Vegetables

• Leafy Greens

• Vegetables and Leafy Greens

• Fruits

The more a food is handled and processed, the

more likely it is to become tainted.

• True

• False

A hard foreign object that can cause injury or illness.

• Physical

• Chemical

• Microbial

A group of bacteria commonly found in the intestines of

humans and animals.

• E.coli

• Salmonella

• Coliform

Washing in running water for 30 sec did not remove residues.

• True

• False

Factor/s that influence quality and safety.

• Natural/ Controlled

• Man-Made/ Enviromental

• Controlled and Environmental