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Final FSC Quiz Bee

Total questions: 20

Worksheet time: 7mins

Name
Class
Date
1.

Critical Level of SD1

a)

with 10 and above live SD1sightings in 360 degrees view

b)

with 11 and above live sightings

c)

with 11 and above live sightings in 360 degrees view

2.

ILT installations must not exceed 6 ft. in height (measured from the rim or top portion)

a)

TRUE

b)

FALSE

3.

Diagnostic assessments (under SD7 protocol) are conducted by accredited PCO technicians

a)

TRUE

b)

FALSE

4.

The following are recommended locations for arena bait installations

a)

Outside but near potential SD harborage site

b)

Garbage room

c)

in any dark portion area

5.

Process under which the applied sealant is toughened or allowed to settle down effectively

a)

Curing

b)

Sealing

c)

Hardening

6.

Liquid probe thermometers are calibrated if temperature range using the Ice Point Method is:

a)

32 +/- 1F

b)

30F - 34F

c)

30F - 35F

d)

35F - 40F

7.

This is the assurance that illness will not result from consuming foods due to hazards INTENTIONALLY introduced to them.

a)

Food Safety

b)

Food Defense

c)

Food Hygiene

d)

Food Fraud

8.

HPC results for water analysis should be less than ____ cfu/ml:

a)

1.1 cfu/ml

b)

1 cfu

c)

50 cfu/ml

d)

500 cfu/ml

9.

SD10 refers to

a)

Wood

b)

Glass

c)

Metal

d)

Plastic

10.

Hand Washing should be done after doing the following:

a)

After break time

b)

After handling money

c)

Touching hair, face and body

d)

All of the above

11.

Hand soap and hand sanitizer dispensers are recommended to be refilled upon reaching _____ of its reservoir capacity.

a)

1/2

b)

1/4

c)

1/3

d)

2/3

12.

Waste Handling and Disposal Procedure:

a)

Discard, Collect, Store, Report

b)

Reduce, Reuse, Recycle, Recover

c)

Discard, Store, Weigh, Haul

d)

Dispose, Collect, Weigh, Haul

13.

This template shall be used by stores to log daily record of identified solid and hazardous waste and will be used as basis in reporting total generated waste in JFC Sustainability Survey and Self-Monitoring Report.

a)

Store Waste Management Template

b)


Store Wastage Report

c)


Sustainability Footprint Monitoring Template

d)

Store Waste Footprint Monitoring Template

14.

Spray cleaning solution _____ away from the cleaning cloth or on surfaces to evenly disperse the cleaning solution.

a)


2-4 inches

b)


6-8 inches

c)


4-6 inches

d)


8-10 inches

15.

This factor affect the cleaning process as this can cause scale or lime deposits to build up on equipment.

a)


Water temperature

b)

Water hardness

c)


Cleaning agent types

d)

All of the above

16.

Gold Standard Program is a portfolio of projects and activities that sustain _________ through focused development and continuous improvement of end-to-end product standards

a)

Texture Superiority

b)

Taste Superiority

c)

Appearance Superiority

d)

Quality Superiority

17.

Main objectives of Gold Standard include the following, EXCEPT:

a)

Establish food safety parameters

b)

Establish end-to-end quality guard rails

c)

High market acceptability of RR product offerings

d)

Sustain taste superiority

18.

Presence of water condensates on colorful gumpaste in CDC is not acceptable

a)

TRUE

b)

FALSE

19.

Cake is considered lopsided if the heights fall within the standard range.

a)

TRUE

b)

FALSE

20.

Number of choco curls and sticks on TCRL:

a)

Full: 5, 5

Half: 3, 2

b)

Full: 5, 6

Half: 2, 1

c)

Full: 4, 5

Half: 2, 2

d)

Full: 6, 6

Half: 3, 3