QUIZ NO.

1 & 2
Name: __________________________ Section: ________________ Date: _________ Score: _______

Modified True or false:

A. Write true if the statement is correct and if false change the underlined
word/s to make the statement correct.

___ 1. Knowledge in sampling will help, prevent or delay self-decomposition of fish

products to be evaluated.
___ 2. Samples should be handled with care after presentation to the panel lists.
___ 3. Samples must be handled, packaged, and shipped to prevent compromising the
identity or integrity of the sample.
___ 4. If products are in bulk or in containers too large for submission to the laboratory,
transfer representative portions to sterile containers under aseptic conditions.
___ 5. Dry or canned foods that are not perishable and are collected at ambient
temperatures need be refrigerated?

1.Each element in the population has an equal chance of occurring.

a. Random sampling b. convenience sampling

c. Systematic sampling d. cluster sampling

2. A management system that focused on assessing the food safety hazard and its control can
be applied

a. SOP d. HACCP c. GMP d. OHS

3. A practice that helps to ensure the consistent quality and safety of food products.
a. GMP b. SSOP c. HACCP d. OHS
4. A condensed version of the data appearing in worksheets and laboratory notebooks

c. Record book c. logbook

d. Documentation d. journal

5. A process to examine the specified characteristics of a sample

a. Sampling b. sampling plan c. Food Testing d. coded sample

B. Multiple Choice. Choose the correct answer by writing the letter corresponding of your choice.
III. Enumeration.
A. Give the 5P’s of Good Manufacturing Practices
1.
2.
3.
4.
5.