2. It is a must for food establishment to eliminate or remove for the safety of its customer and employees. Which of the following refers to the object that has potential to cause harm?

3. Frequent visual inspection of all portable electrical item and fixed electrical wiring prevent from encountering what type of hazard?

4. Soap, dishwashing liquid, bleach contain harmful chemical that may result to poisoning if these are not been taking care of this will lead to?

5. The kitchen personnel themselves and the food that they prepare can also pose hazard that is why sick people are not allowed to work. What type of hazard is described on this situation?

6. Never leave cooking unattended, turn off the stove if you really have to go out in the kitchen. This safety measure is appropriate for

4. Eva washes her hands before starting her food preparations; she wanted that the food she will serve is safe. The measures she did is to prevent from?

8. It refers to a planned system of working to protect illness and injury where you work by recognizing and identifying hazards and risks

9. Hazards prevention and control practices were intended to

10. These are flammable products that are highly capable of catching and causing fire. Which of the following is not belonging to the group?