Department Hotel and tourism Culinary Art, bakery and pastry level I

Apply to safety and sanitation

Name ID

If the given statement is correct, you say True or If the given statement is incorrect say False:

1. Safety has been defined as a condition in which a person is being protected from harm?
2. The best health and safety management is proactive. It controls hazards and minimizes risks?
3. A hazard is anything that has the potential to harm or injure people, property, or equipment?
4. The best way is respond to a prepare to emergency before it happens?
5. Food borne illness is an illness acquired from eating or drinking contaminated food or water?
Choose the correct answer for the following questions:

6. Which of the following is a true statement regarding good personal hygiene?

a. Maintaining good personal hygiene has personal benefits.

b. Maintaining good personal hygiene has social benefits.
c. Maintaining good personal hygiene is important. d. All
7. The agent that causes the most forborne illness
a. Virus b. Bacteria c. Marine algal toxins d. All.
8. The most common symptom of food-borne illness is:
a. kidney failure b. diarrhea c. skin rash d. headache
9. What is the "danger zone" range of temperature in food handling"
a. 00c-50c b. 50c-600c c. 600c-1000c d. all
10. Which one is potentially hazardous food?
a. dairy product b. cooked rice c. see food d. all
Give the short answer for the following questions

11. List down personal protective equipment?

12. List down the types of hazard?
13. How do you identify and prevent hygiene risks?
14. Why is it important to segregate and dispose waste properly?

15. ………………..Use to take something out of a hot oven?

16. Write the cleaning product?
17. How do you write a hazard report?
18. What are the factors to grow bacteria in food?
19. What are the 5 basic steps in cleaning?
20. What are the causes of food borne illness?
Bonus * what is HACCP?
Department Hotel and tourism Culinary Art, bakery and pastry level I
Apply to safety and sanitation