Module 6

1.What us the difference between cleaning and sanitizing?

 Cleaning is a process of removing visible art to the equipment or utensils while sanitizing is
removing the germs or bacteria to the utensils and equipment l.

2. What is the main functions of detergents in the cleaning process?

 Detergent clean or remove the percentage of bacteria And dirt and with the help of soap and
more added to water to rove the cleaning ability.

3. Why must cleaned and sanitized equipment and utensils air dried?

 To prevent the spreading of bacteria’s to the equipment and utensils so that we can avoid
diseases came from contamination of food.

MULTIPLE CHOICE

1. C
2. B
3. A
4. B
5. B
6. D
7. D
8. A

CASE STUDY

1.The dishes must wash in the old day so that they we before the day the repairing of the or else
they can also boil water that is hot enough to sanitize their utensils and equipments.

2. The best way to control cockroaches in the food establishment is you can block the entry points
and eliminate sources of food, water, and shelter you can also consult to the pest control service
near you.

MODULE 7

1. Why do you need accident prevention plan?

 Because incase of accident you know what to do and you can take care every time so that you
need this guidelines.

2. What to do if an accident occur?

  Stop never drive away from the scibe of an accident
 Protect the scene
 Call the police
 Make an accurate record
 Take pictures of the accident
 Exchange information
 Report the accident to the police
 Seek medical attention

MULTIPLE CHOICE

1. D
2. B
3. D
4. C
5. D
6. A
7. C
8. B
9. A
10. D

MODULE 8

1.Discuss the provision of food safety of 2013.

 The Republic Act No. 10611 otherwise known as the “Food Safety Act of 2013” strengthens food
safety regulatory system in our country. The law provides protection to consumers so they will
have access to local foods and food products that have undergone thorough and rigid
inspection. The Republic Act No. 10611 otherwise known as the “Food Safety Act of 2013”
strengthens food safety regulatory system in our country. The law provides protection to
consumers so they will have access to local foods and food products that have undergone
thorough and rigid inspection.

2.What food service establishment are covered by the national meat inspection.

 Slaughter houses
 Meat shop and markets
 Poultries
 Meat cutting plants
 Meat processing plants
 Domestic and international trade
3.What agency or branch of government has jurisdiction on restaurant?

 The Food and Drug Administration (FDA) of the Philippines, formerly the Bureau of Food and
Drugs, is a health regulatory agency under the Department of Health (Philippines) created on
1963 by Republic Act No. 3720, amended on 1987 by Executive Order 175 otherwise known as
the “Food, Drugs and Devices, and Cosmetics Act”, and subsequently reorganized by Republic
Act No. 9711 otherwise known as “The Food and Drug Administration Act of 2009”. The agency
is responsible for licensing, monitoring, and regulation of cosmetics, drugs, foods, household
hazardous products, medical devices[2] and electromagnetic radiation emitting devices,
pesticides, tobacco and related products, and vaccines for safety, efficacy, and quality in the
Republic of the Philippines.

CASE STUDY

1. The water sincerely apologize to the costumer because first of all it’s his fault and the water ask
the costumer to go in the primate place so they can talk peacefully the agency that can
investigate this kind of situation are the research institute of tropical medicine (RITM) or the
national center for disease prevention and control (NCDPC).
2. He need to make action for that because if he don’t do anything about the issue maybe the
foods and the utensils get harmful because of the chemicals and it cause D or contamination.