Food Processing

This is the act of enclosing or protecting the product using a container to aid its distribution, identification, storage, promotion, and usage.

This is a marketing practice of creating a name, a symbol, or a design, that identifies and differentiates products or services from the rest.

This is the most basic and fundamental approach for productivity and quality improvement in any organization.

This refers to something that can cause harm anywhere and anytime.

This is the chance or probability that a person will be harmed or experience an adverse health effect once to a hazard.

This is in direct contact with the product, it’s the base that emphasizes both utility and appearance and the primary layer.

There are five basic workplace hazards. Identify what type of hazards is being considered in the statement below:

                “In the break room, you notice a refrigerator with expired food and moldy leftovers.”

What is the third step in sun/solar drying of fruits/vegetables?

Taking out and disposing of unnecessary items.

This activity involves creating procedures and forms for regularly evaluating the status of the first segregation, systematizing, and sanitizing.