FINALS REVIEW RISK MANAGEMENT

2. What type of earthquake is caused by movements along faults and plate boundaries?

• A. Volcanic
• B. Tectonic
• C. Artificial
• D. Explosive

3. Which of the following is NOT part of the typhoon preparedness plan?

• A. Prepare for flooding
• B. Ensure power supply is uninterrupted
• C. Plan for brownouts
• D. Prepare for manpower shortages

6. Which of the following can trigger fire alarms in buildings?

• A. Earthquake shockwaves
• B. Gas, smoke, or heat
• C. Thunderstorms
• D. Poor air conditioning

9. What is the primary goal of disaster management in tourism?

• A. Prevent tourists from traveling
• B. Eliminate risk
• C. Reduce risk and ensure recovery
• D. Close down establishments

11. What is the Temperature Danger Zone for food safety?

• A. 32°F to 90°F
• B. 50°F to 100°F
• C. 41°F to 140°F
• D. 60°F to 165°F

12. Which of the following is a biological food contaminant?

• A. Pesticide
• B. Plastic
• C. Virus
• D. Staple wire

14. Which of the following is NOT a cause of cross-contamination?

• A. Using color-coded chopping boards
• B. Dirty utensils
• C. Wearing jewelry while preparing food
• D. Not washing hands properly

15. Which bacteria is associated with undercooked beef and kidney failure?

• A. Salmonella
• B. Clostridium botulinum
• C. Escherichia coli
• D. Listeria monocytogenes

17. Which of the following is a chemical contaminant?

• A. Mycotoxin
• B. Shigella
• C. Lead from cookware
• D. Fingernail

19. The best method to prevent parasites from entering the body is to:

• A. Use strong spices
• B. Drink carbonated water
• C. Cook food thoroughly and wash produce
• D. Refrigerate all food immediately