2. This clearly states that the government shall protect the right of the people to a balanced and healthy ecology in accordance with the rhythm and harmony of nature.

3. This act developed a system for reducing gasses emitted large baking and other cooking processes up to 68 %.

4. In accordance with this code, food service establishments must provide fire safety equipment like sprinkler systems, hose, boxes, standpipe system, and fire extinguishers that are placed invisible areas.

5. In accordance with this code, food establishments as well as accessory facilities shall conform to the principles of safe construction, and must be suited to the purpose for which they are designed.

6. It is the process of identifying, analyzing, or evaluating and controlling the hazards.

7. __________provides expertise and assistance relating to the protection of employees’ welfare through the effective implementation of programs.

8. ________It is a threat to safety brought about by a situation that increases the probability that a fire may start or hinders escape in the event a fire broke out.

9. _______it means something or any situation that can cause danger to a person like disabling injury, illness, or even death.

10. _________It covers the practices and measures that must be implemented to get rid of or least minimize the incidence of fire that may result in damages to property, serious injury, or even death.

Identify what type of hazards are the following. Write the letter that corresponds to your answer.

11. Chipped and broken ware

22. LPG tank leakage

23. Contaminated food

14. Unlabelled ingredients

15. Improper handling of cooking utensils

16. Falling from heights

17. Heat stroke

18. Poor posture

19. Discomfort and fatigue

20. Ackward lifting

21. Always remember that first aid is given as an emergency measures until the doctor arrives at the scene

22. If you not know how to operate a certain appliance, do not hesitate to ask for assistance.

23. Clean your gas stove top after cooking but allow it to cool down for a while to avoid burning yourself.

24. When accidentally burned, cool the burned area with cold or running water. Applying grease, oil, and the like will make it worse.

25.  Treat bruises by applying icepack on the affected area on and off for the first 24-48 hours. Apply an icepack 15 minutes at a time.

 26. When handling equipment powered by electricity, make sure your hands are wet to avoid electric shock.

27. Make sure the switch button of the appliance is on before plugging it in.

28. As a food handler, it is our illegal and immoral obligation to prepare and serve food safe for human consumption.

29.  Wearing colour T-shirt in the kitchen or in a food laboratory is appropriate according to PPC.

10. Apply make-up and use strong perfume while in the food preparation area.