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WorksheetsDAY 3 ASSESSMENT - TOT ON POSTHARVEST HANDLING
Total questions: 10
Worksheet time: 5mins
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
