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WorksheetsRISK MGT. Prelim
Total questions: 30
Worksheet time: 11mins
Hazards that come from pathogenic microorganisms
physical
biological
chemical
The regulations in this act provide a legal framework for the control of substances hazardous to health.
Sanitation Code
Employee’s Right to Know Act
International Laws
It promotes appropriate involvement of all stakeholder groups.
risk communication
risk management
risk assessment
It is the assurance that the food is acceptable for human consumption
Sanitation
Food hygiene
Food suitability
It is the principal law for consumer protection in the Philippines
Republic Act 7394
Sanitation Code
OSHA
It refers to handling, preparing and storing food in a way to best reduce the risk of individuals becoming sick from foodborne illnesses.
Food safety
Risk management
Food security
A term used to refer to any illness involving a combination of intestinal symptoms such as nausea, vomiting and diarrhea
Gastrointestinal disease
Food Insecurity
Food poisoning
It is the principal act concerned with protecting the health safety of employees and members of public
Employee's Right to Know Act
ISO 22000
OSHA
Hazard that come from objects that should not be found in food
physical
chemical
biological
It specifies the requirements for food safety management system that involves interactive communication, system management, prerequisite programs, and HACCP principles
Sanitation Code
Consumer Act of the Philippines
ISO 22000
T/F. Food security causes famine and hunger
TRUE
FALSE
T/F. Hygiene is the primary requirement of food safety
TRUE
FALSE
T/F. High protein and carbohydrate food are considered as PHF
TRUE
FALSE
T/F. Handwashing is a food hygiene
TRUE
FALSE
T/F. Temperature Danger Zone is between 5 Celsius and 60 Celsius
TRUE
FALSE
T/F. Risk Management is the application of the best ways to eliminate or reduce risks
TRUE
FALSE
T/F. Risk is the source of hazards
TRUE
FALSE
T/F. Sanitizing equipment is a food hygiene
TRUE
FALSE
T/F. Food borne illnesses are caused by food safety hazards
TRUE
FALSE
T/F. Temperature control is the simplest and most effective way of controlling the growth of bacteria.
TRUE
FALSE
Identification. The first step of risk analysis
(a)
A type of hazard that includes pesticides, plat toxins, and allergens
(a)
Meaning of the acronym PHF
(a)
It is a collection of internationally recognized standards, codes of practice, guidelines, and other recommendations relating to foods, food production, and food safety.
(a)
It is widely recognized as the fundamental methodology underlying the development of food safety standards
(a)
Sanitation Code of the Philippines is also known as PD (a)
These are the conditions and measures necessary to ensure the safety of food from production to consumption.
(a)
It is the foundation of Food Safety assurance
(a)
FDA is under what department of the Philippine government?
(a)
Hazards can contaminate food through one or more of the following factors: Material, Men, Method, Money, Environment and (a)
