BL-THC-6141-LEC-1933T RISK

MANAGEMENT APPLIED TO SAF

Tourism Course
By: Grace Carticiano & Francheska Cuison

MIDTERM and FINAL only

Chiller and freezer should be constantly monitored and the temperature recorded as well as
monitoring
the timeAnswer had occurred.
Question 4
Correct

Mark 1.00 out of 1.00

Flag question

Question text
Purchasing of the kitchen supplies. It should be purchased from a reputable supplier to
ensure that the kitchen was healthy and butchered according to the properAnswer
hygienic standards
.
Question 5
Correct

Mark 1.00 out of 1.00

Flag question
Question text
HACCP
Answer is Hazard Analysis Critical Control Points, it is a program that focuses
on preventing hazard that could cause food borne illness by applying science based control,
from raw material to finished product.
Question 6
Correct

Mark 1.00 out of 1.00

Flag question

Question text
CCP
Answer can be taken to reduce or eliminate the hazards being realized. The
system is used at all stages of food production and preparation process.
Question 7
Correct

Mark 1.00 out of 1.00

Flag question

Question text
The chicken should be reheating quickly, the heating temperature should reach no less than
15
100°C for no less thanAnswer mins.
Question 8
Correct

Mark 1.00 out of 1.00

Flag question
Question text
In order to be easily understood, most establishment either hotel, resort, restaurant or
any other food service establishment do not refer CCP’s but rather as an SOP orAnswer
Standard Operating Procedures
.
Question 9
Correct

Mark 1.00 out of 1.00

Flag question

Question text
Time
Answer refers to the length of time when the food is prepared, cooked and
served to quest inside the temperature danger zone.
Question 10
Correct

Mark 1.00 out of 1.00

Flag question

Question text
In accepted hygiene practices when dealing with kitchen equipment Properly Answer
constantly
disposing of garbage inside the kitchen.
Question 11
Correct

Mark 1.00 out of 1.00

Flag question
Question text
The right temperature –a cooked food should be displayed with a temperature ofAnswer
60°C
or higher.
The chicken should be stored in a right temperature, if chilled the chiller temperature should
be no more than ____.
5°C
Answer:

Question 14
Correct

Mark 1.00 out of 1.00

Flag question

Question text
18
The temperature of the freezer should be aboutAnswer °C or colder.
Question 15
Correct

Mark 1.00 out of 1.00

Flag question

Question text
Storing cooked products on top of the freezer or chiller rather than putting them below raw
contaminate
products, tendency will be that the dripping from the raw products willAnswer
the cooked food items below the refrigerator.
contaminate
Question 16
Correct

Mark 1.00 out of 1.00

 Flag question

Question text
In order to identify the critical control point of any food service industry, the menu of the
studied
food item should be properlyAnswer in order to identify a critical point of
producing the menu from purchasing to serving.
Question 17
Correct

Mark 1.00 out of 1.00

Flag question

Question text
Chemical added intentionally or unintentionally to a manufactured food item that may
cause serious threat to the health and life of the person consuming it may be considered as
chemical hazard
aAnswer .
separating
To prevent cross contaminationAnswer raw products in the chiller or freezer
from cooked food items.

pH stands forAnswer .

Hazards at this stage refers to foreign food items that are added accidentally to the food
that may cause serious damage to well being of being affected.

Answer: Physical

Should the food be in a chiller it should be more than ___°C or colder.

5
Answer:

First in first out

FIFO stands forAnswer .
In different types of sanitation relating to particular situations it refers to the management
of human farces at the household level. It means access to a toilet or latrine.
Basic sanitation
Answer:

Question 3
Correct

Mark 1.00 out of 1.00

Flag question

Question text
The basic design of food slicers includes a circular knife blade and carriage that passes
under the blade is called?
Slicers
Answer:

Question 4
Correct

Mark 1.00 out of 1.00

Flag question

Question text
The types and quality of food to be prepared in food operation should be the prime
equipment
consideration in selecting cookingAnswer ?
An equipment that is consist of open burners for cooking on top and an oven on the lower
part of the equipment, can be in gas or electric.
Range oven
Answer:

Question 7
Correct

Mark 1.00 out of 1.00

 Flag question

Question text
The environmental concern of late has been the extent to which human interaction with
Environmentally Aw a
natural systems is depleting life-sustaining resources is called Answer .
Environmentally Aware
Question 8
Correct

Mark 1.00 out of 1.00

Flag question

Question text
It is generally refers to the set of practices associated with the preservation of health and
healthy living. The focus is mainly on personal hygiene that looks at cleanliness of the hair,
body, hands, fingers, feet and clothing, and menstrual hygiene.
Hygiene
Answer:

Question 9
Correct

Mark 1.00 out of 1.00

Flag question

Question text
sanitizing
Second in cleaning is theAnswer procedure to reduce is not to eliminate all disease
causing micro organisms on a cleaned surface to a safer levels. Sanitizing chemicals are
often used at this stage.
sanitizing
 Freezer
AAnswer is a type of cold storage whose temperature should be between negative
18°C to negative 20°C. Frozen food items.
Question 12
Correct

Mark 1.00 out of 1.00

Flag question

Question text
In different types of sanitation relating to particular situations this refers to the hygienic
measures for ensuring food safety. Food hygiene is similar to food sanitation.
Food sanitation
Answer:

Question 13
Correct

Mark 1.00 out of 1.00

Flag question

Question text
This refers to the control of environmental factors that form links in disease transmission.
This category includes solid waste management, water and wastewater treatment, industrial
waste treatment and noise and pollution control.
Environmental sanitation
Answer:
Question 14
Correct

Mark 1.00 out of 1.00

Flag question
Question text
cleaning
EffectiveAnswer reduces exposures to hazardous matter, thereby reducing risks
while contributing to a sanitary state.
Question 15
Correct

Mark 1.00 out of 1.00

Flag question

Question text
The concept of recycling the nutrients from human and animal wastes to the environment.
Ecological sanitation
Answer:

Question 16
Correct

Mark 1.00 out of 1.00

Flag question

Question text
surface
First, a cleaning procedure to remove visible soil from theAnswer of the item. This
may include removing leftover foods, meat fragments from chopping board and others.
Question 17
Correct

Mark 1.00 out of 1.00

Flag question

Question text
Refers to safeguarding the home environment (the dwelling and its immediate
environment).
 Housing sanitation
Answer:
Question 18
Correct

Mark 1.00 out of 1.00

Flag question

Question text
An equipment that is a type is a type of cold storage whose temperature should be between
0°C to 5°C.
Chiller
Answer:

Question 19
Correct

Mark 1.00 out of 1.00

Flag question

Question text
environmental
Responsible consumption and conservation are ways to solveAnswer problems.
environmental
Question 20
Correct

Mark 1.00 out of 1.00

Flag question

Question text
diseases
The house flies is the one most likely to spreadAnswer .
Insects and rodents are considered what in all food establishments?

Answer: Pest Control (nasa lesson pero mali pag isasagot na)
These are equipment that has the ability to chill or freeze hot food items in a manner of
minutes is called?

Answer: Blast freezer

Ice is food and it should be handled with the same degree of care as with other food, the
machine that produce ice is called?

Answer: Ice Machince (nasa lesson pero mali pag isasagot na)

Pebbles , fragments of jewelry , hairs are sample of what kind of Hazards?

Physical hazards
Answer:
are toxins or chemicals that occur naturally in food or accidentally contaminate food.

Chemical hazards
To prevent physical hazards, thoroughly check food items for the presence of these hazards,
w ashed
properlyAnswer these food items.
Question 3
Correct

Mark 1.00 out of 1.00

Flag question

Question text
In Controlling physical Hazard it is also important the appropriate handling of packaging
storage practic
material, proper shipping, receiving andAnswer as well as tamper-proof or
tamper-evident packaging.
Question 4
Correct

Mark 1.00 out of 1.00

 Flag question

Question text
Pebbles , fragments of jewelry , hairs are sample of what kind of Hazards?
Physical Hazards
Answer:

Question 5
Correct

Mark 1.00 out of 1.00

Flag question

Question text
illness
Any type of Hazards can causeAnswer .
Question 6
Correct

Mark 1.00 out of 1.00

Flag question

Question text
There are three different hazards carried by the food we eat. Among them are the following,
Biological Haza
physical hazard, chemical hazard andAnswer .
Question 7
Correct

Mark 1.00 out of 1.00

 Flag question

Question text
In Controlling physical Hazard it is also important the appropriate handling of packaging
proper shipping
material,Answer , receiving and storage practices as well as tamper-proof or
tamper-evident packaging.
Question 8
Correct

Mark 1.00 out of 1.00

Flag question

Question text
Workers who smoke during break time should make sure to wash their hands before
handling what items?
food items
Answer:

Question 9
Correct

Mark 1.00 out of 1.00

Flag question

Question text
Environmental
Physical Hazards can also be classified as type of occupational orAnswer ?
Question 10
Correct

Mark 1.00 out of 1.00

 Flag question

Question text
In Controlling physical Hazard it is also important the appropriate handling ofAnswer
Packaging mater
, proper shipping, receiving and storage practices as well as tamper-proof or
tamper-evident packaging.
Question 11
Correct

Mark 1.00 out of 1.00

Flag question

Question text
Biological hazards
Answer deal with pathogens, such as viruses, bacteria, and parasites, that
can cause foodborne illness.
Question 12
Correct

Mark 1.00 out of 1.00

Flag question

Question text
This are hazard from foreign objects that are mixed in food either unintentionally or
intentionally.
Physical Hazards
Answer:

Question 13
Correct

Mark 1.00 out of 1.00

 Flag question

Question text
This hazard is s that occur naturally in food or accidentally contaminated food.
Chemical Hazards
Answer:

Question 14
Correct

Mark 1.00 out of 1.00

Flag question

Question text
A kind of Hazards that deal with pathogens, such as viruses, bacteria, and parasites, that can
cause foodborne illness.
Biological hazards
Answer:

Question 15
Correct

Mark 1.00 out of 1.00

Flag question

Question text
employee educ
Equally important isAnswer , since a significant portion of items reported in
food products are personal effects dropped by employees.
Question 16
Correct

Mark 1.00 out of 1.00

 Flag question

Question text
Physical hazards are foreign objects in food that can cause illness orAnswer
injury
?
Question 17
Correct

Mark 1.00 out of 1.00

Flag question

Question text
To prevent physical hazards, thoroughly check food items for the presence of these hazards,
fruits and other ingredients should be properly.
w ashed
Answer:

Question 18
Correct

Mark 1.00 out of 1.00

Flag question

Question text
What kind of Physical hazards that are generally more dangerous to health?
Unnatural
Answer:

Question 19
Correct

Mark 1.00 out of 1.00

 Flag question

Question text
Naturally occurring physical hazards need to be properly handled to prevent them
contaminating
fromAnswer .
Question 20
Correct

Mark 1.00 out of 1.00

Flag question

Question text
Physical hazard
Answer are foreign objects in food that can cause illness or injury.

Workers who smoke during breaktime should make sure to wash their hands before
handling _______.
Answer: food items
What kind of Physical hazards that are generally more dangerous to health?
Answer: Unnatural
This are hazard from foreign objects that are mixed in food either unintentionally or
intentionally
Answer: Physical Hazards
In controlling physical hazard it is also important the appropriate handling of _______,
proper shipping, receiving, and storage practices as well as tamper-proof or tamper-evident
packaging.
Answer: Packaging material
Physical hazards can also be classified as type of occupational or _______.
Answer: Environmental Hazard
There are three different hazards carried by the food we eat. Among them are the following,
physical hazard, chemical hazard and _______.
Answer: Biological Hazard
In controlling physical hazard, it is also important the appropriate handling of packaging
material ,proper shipping, receiving, and _______ as well as tamper-proof or tamper-evident
packaging.
Answer: Storage practices
Peebles, fragments of jewelry, hairs are sample of what kind of hazards
Answer: Physical Hazards
This hazard is s that occur naturally in food or accidentally contaminated food.
Answer: Chemical Hazards

In controlling physical hazard, it is also important the appropriate handling of packaging

material, _______, receiving, and storage practices as well as tamper-proof or tamper-
evident packaging.
Answer: proper shipping
_______ deals with pathogens, such as viruses, bacteria, and parasites that can cause
foodborne illness.
Answer: Biological hazards
______ are foreign objects in food that can cause illness or injury.
Answer: Physical hazards
To prevent physical hazards, properly _____ these foods.
Answer: washed
Naturally occurring physical hazards need to be properly handled to prevent them from
_____.
Answer: contaminating food
____ are toxins or chemicals that occur naturally in food or accidentally contaminate food.
Answer: chemical hazards
Physical hazards are foreign object in food that can cause illness or _____.
Answer: injury
Any type of hazard can cause _____.
Answer: illness
To prevent physical hazards, thoroughly check food items for the presence of these
hazards, fruits and other ingredients should be properly _____.
Answer: washed
Equally important _____, since a significant portions of items reported in food products are
personal effects dropped by employees.
Answer: employee education
A kind of hazards that deal with pathogens such as viruses, bacteria, and parasites that can
cause foodborne disease.
Answer: biological hazards
This items are often sprays in fresh fruits and vegetables before they are being harvested to
repel pest and other insects from destroying the fruits and vegetables.
Answer: pesticides
This parasite is common to warm blooded animals such as cats, cow, sheep etc.
Answer: toxoplasma gondii
One example of Salmonella from what kind of biological hazard.
Answer: Bacteria
What is DSP?
Answer: Diarrhea Shellfish Poisoning
These are use to enhance the flavour and appearance of the food. Among them are food
coloring, salt, and other food enhancing flavours.
Answer: Food additives
These parasites finds its way into water and they can be transferred to foods. This is an
infection that acts upon the small intestine usually resulting from watery diarrhea.
Answer: Cyclospora cayetanesis
It is a chemical in certain food items that causes allergic reaction. It should be noted that
certain person are allergic to certain types of food while other person may be unaffected by
such food items.
Answer: food allergen
_____ hazard type of occupational hazard caused by exposure to chemicals in the
workplace can cause acute or long term detrimental health effects.
Answer: Chemical
A chemical hazards that are hazards chemical added to the food items.
Answer: Man made chemical
What is DAP?
Answer: Domoic Acid Poisoning
DOH means?
Answer: Department of health
What is the most common symptom of an infected person from cryptosporidium, in some
instances, the symptoms may last for a month if left threated.
Answer: diarrhea
Hair is one example of what hazards. Physical hazards example of unnatural
Answer: Unnatural Physical Hazards
In order to avoid being contaminated, avoid eating what?
Answer: uncooked meats
These are used to enhance the shelf of life of the food items, among them are phosphates,
sodium, nitrate, and others. These items should be properly use in preserving food.
Answer: Food preservatives
This a roundworm that can cause serious parasitic infection. This type of parasite is carried
by meat eating animals in their muscles.
Answer: Trichinella spirallis (trichinella spiralis answer if on exam)
This hazard are organisms, that pose a threat to human health. They are a major concern in
food processing because they cause most foodborne illness outbreak.
Answer: Biological Hazrads
What is PSP?
Answer: Paralytic Shellfish Poisoning
Eating uncooked meats to avoid being contaminated.
Answer: false
Hepatitis, a virus. Norwalk viruses rotavirus are examples of what kind of biological hazards.
Answer: virus
Physical hazard are sign of bacteria on foods.
Answer: True
Physical hazard are hazard from foreign objects that are mixed in food either unintentionally
or intentionally
Answer: True
Insects, hair, metal. Pieces, wood chips and glass are some examples of natural physical
hazard.
Answer: False
Physical hazards are foreign objects in food that can cause injury or illness.
Answer: true
Dist in potatoes is one of example of what king of hazard?
Answer: natural physical
PSP is one of the several shellfish toxins
Answer: true
Biological hazards deal with pathogens, viruses, bacteria and parasites that can cause food
borne disease.
Answer: true
Pesticides – the use to enhance the flavor and appearance of the food. Among them are
food coloring, salt, and other food enhancing flavours.
Answer: false
One of the 3 hazards carried by food.
Answer: physical hazard
It is allergen is a chemical in certain food items that causes allergic reaction
Answer: food allergen
Chemical hazards are organisms or substance produced by organisms, that pose a threat to
human health
Answer: false
Salmonella is an example of what biological hazard.
Answer: bacteria
Chemicals that are human manufacture are call man made chemical
Answer: true
Food preservatives – these are use to enhance the shelf life of the food items. Among them
are phosphates, sodium nitrate, and other. these items should properly used in
Answer: True
Give bacteria you can get in eggs and poultry products
Answer: Salmonella
A chemical hazard is a type of occupational hazard caused by exposure to chemical in
workplace.
Answer: true
These are three common natural occurring food that are dangerous to humans once
ingested among them are food allergens, shellfish toxins, and mycotoxins
Answer: true
A food allergen is a chemical in certain food items that causes allergic reactions. It should
be noted that certain person are allergic to certain type of food while other person may
unaffected by such food items.
Answer: true
An organisms of fungi, molds, yeast, and mushrooms. This organism procedures a
chemical compound called what? In an event that they grow of food items.
Answer: mycotoxins
These are three common natural occurring food that are dangerous to humans once
ingested one of them is
Answer: food allergens
Physical hazard are common sign of poor food handling practices making workers not
properly well briefed or trained in food safety
Answer: true
Most common symptoms for the shellfish poisoning is only fever
Answer: false
Toxoplasma gondii is a common parasite for cold blooded animals
Answer: false
Food additives items are often spray in fresh fruits and vegetable before they are being
harvested to repel pest and other insects from destroying the fruits or vegetable
Answer: false
The use to enhance the flavor and appearance of the food. Among them are food coloring,
salt, and food enhancing flavours are food preservatives
Answer: false
Any type of food hazard can cause illness or injury if eaten
Answer: true
There are three different hazards carried by food we eat. Among them are following physical
hazard
Answer: false
Is the most common symptoms of an infected person, the symptoms may last for a month if
untreated is
Answer: crypstosporidium
 Chemical hazards are toxins or chemicals that occur naturally in food or accidentally
contaminate foods
Answer: true
Salmonella spp. Enterohae morrhagic, Escherichia coli are example of what kind of
biological hazard
Answer: bacteria

The right temperature –a cooked food should be displayed with a temperature ofAnswer
60
°C. or higher.

The frozen chicken it should be thawed where?

chiller
Answer:
In different types of sanitation relating to particular situations it refers to the management
of human faeces at the household level. It means access to a toilet or latrine.
Basic sanitation
Answer:
5
Proper storage of fish isAnswer °C –chiller and -18°C to 20°C- freezer

Purchasing of the kitchen supplies. It should be purchased from a reputable supplier to

ensure that the kitchen was healthy and butchered according to the properAnswer
hygienic standards
.
hygienic standards

One type of oven consist of open burners for cooking on top and an oven on the lower part
of the equipment, can be in gas or electric.
Range oven
Answer:

The environmental concern of late has been the extent to which human interaction with
natural systems is depleting life-sustaining resources is called?
Environmentally Aw are
Answer:
SOP stands for?
Standard Operating Procedures
Answer:

alkalinity
pH is the measure ofAnswer or acidity in a liquid. The pH of pure water is 7.
Number lower than 7 high acid content and number above 7 indicates high alkaline.
alkalinity

5
Proper storage of Meat isAnswer °C -chiller and -18°C to 20°C- freezer

An oven that is a type of oven uses high speed fan to circulate the heated air and guarantee
and even distribution thus giving the food a good cooking effect.
Convection oven
Answer:

temperature
Chiller and freezer should be constantly monitored and theAnswer recorded as well
as the time monitoring had occurred.

Temperature

accidentally
Physical Hazards refers to foreign food items that are addedAnswer to the food that
may cause serious damage to well being of being affected.

Accidentally

An oven that are the stationary type of oven, usually bulky and heavy. This oven is a type
where on deck sits on top of the other to save space, it can be in gas or electric.
Deck oven
Answer:

Insects and rodents are considered what in all food establishments?

Answer: