Good Agricultural Practices for Vegetable Production (GAP1)

You are logged in as Resylyn Cabrera (Logout)

You are here

 e-Learning
 / ► MC_GAP1
 / ► GAP1 End of Module 1 Test
 / ► Attempt 1

GAP1 End of Module 1 Test - Attempt 1

Question1
Marks: 1

To promote workers’ welfare, what should be the minimum age of farm workers?
Choose one answer.

a. At least 15 years old

b. At least 18 years old

c. At least 16 years old
d. At least 21 years old
Question2
Marks: 1

Recording is important to facilitate investigation on the occurrence of food borne illness,

if any. How long should be the records of production, processing and distribution
maintained and kept?
Choose one answer.

a. 2 years

b. 5 years
c. 1 year
d. 3 years
Question3
Marks: 1

The implementation of GAP is guided by various principles. In terms of manure and

biosolids, what does it states?
Choose one answer.

a. Properly processed manure and agricultural

wastes are not a source of microbial pathogens

b. Properly processed manure and agricultural

wastes are primary source of microbial
pathogens
c. Unprocessed agricultural wastes are not a
source of microbial pathogens
d. Unprocessed agricultural wastes are primary
source of microbial pathogens
Question4
Marks: 1

Product safety is one of the major goal of GAP. Which of the following is NOT a source
of possible contamination?
Choose one answer.

a. Agricultural waste

b. none of the above

c. Organic waste
d. Water
Question5
Marks: 1

In using crop protection product, mixing of more than two chemicals is prohibited unless
recommended by a specific government agency. What is the name of this agency?
Choose one answer.

a. Food Administration Council (FAC)

b. Food and Drug Authority (FDA)

c. Fertilizer and Pesticide Authority (FPA)
d. Fertilizer Regulatory Commission (FRC)
Question6
Marks: 1

The GAP recommends that workers in packing house should be able to practice good
handling practices and GHP? What is GHP?
Choose one answer.
 a. Good Hygienic Practices

b. Good Handling Procedures

c. Good Housekeeping Processes
d. Good Health Promotion
Question7
Marks: 1

What do you call the introduction or transfer of a food safety hazard to any produce or to
the inputs that contact the produce, such as soil, water, chemicals, equipment and
people?
Choose one answer.

a. sterilization

b. hypercontraction
c. contraction
d. contamination
e. decontamination
Question8
Marks: 1

There are several procedures to eliminate pathogens in manure, biosolids and other
natural fertilizers. Select one of these procedures.
Choose one answer.

a. Freezing

b. Solarization
c. Smoking
d. Burning
e. Water logging
Question9
Marks: 1

Empty chemical containers should not be re-used and should be safely secured until
these are disposed. How many times should crop production containers be rinsed prior
to disposal?
Choose one answer.
 a. 3 times

b. twice
c. once
Question10
Marks: 1

The GAP standard encompasses four elements. Which of these does not belong to the
standard?
Choose one answer.

a. Produce Quality

b. Farm entrepreneurship
c. Worker’s Health, Welfare and Safety
d. Environmental Management
e. Food Safety
Save without submitting Submit all and finish

You are logged in as Resylyn Cabrera (Logout)

MC_GAP1