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Provides essential knowledge and strategies for identifying, assessing, and mitigating risks to ensure the safety, security, and sanitation of individuals.
Physical hazards are foreign objects in food that can cause illness or __?
Dangerous cleaning chemicals should not be stored inside the __area they may be mistaken as food ingredients that may cause multiple fatalities.
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 proper __.
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.
__ deal with pathogens, such as viruses, bacteria, and parasites, that can cause foodborne illness.
Hazards that deals with toxins or chemicals that occur naturally in food or accidentally contaminate food. These can cause either illness or injury to customers are called.
FIFO stands for__.
DOH means?
This is a type of bacteria that requires little oxygen in order to survive.
SOP stands for?
The temperature where bacteria are active and are capable of multiplying is between what °C.?
Hair is one example of what hazards? Physical Hazards examples of Unnatural.
__ 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
There are three different hazards carried by the food we eat. Among them are the following, physical hazard, chemical hazard and __.
Eating uncooked meats to avoid being contaminated.
One of the 3 hazards carried by food?
Second in cleaning is the __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.
__this type of bacteria can cause severe abdominal pain and bloody diarrhea. These are mostly common in raw meat, raw poultry and milk.
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 a __.
An organism of fungi, molds, yeast and mushrooms. This organism procedures a chemical compound called what ?in an event that they grow of food items.
Workers who smoke during break time should make sure to wash their hands before handling what items?
The types and quality of food to be prepared in food operation should be the prime consideration in selecting cooking __ ?
This is an infection that acts upon the small intestine usually resulting from watery diarrhea.
It occurs when a person eats a contaminated food product containing harmful pathogens, which then grow in the intestinal tract and cause illness.
__ are toxins or chemicals that occur naturally in food or accidentally contaminate food.
Physical hazards are sign of bacteria on foods.
__refers to the length of time when the food is prepared, cooked and served to quest inside the temperature danger zone.
Physical Hazards refers to foreign food items that are added __to the food that may cause serious damage to well being of being affected.
Effective __ reduces exposures to hazardous matter, thereby reducing risks while contributing to a sanitary state.
The temperature of the freezer should be about __°C or colder.
It is a chemical in certain food items that causes allergic reaction. It should be noted that certain person are allergic to certain type of food while other person may be unaffected by such food items.
Dist in potatoes is one example of what king of hazards?
It is a hazards are organisms, or substances produced by organisms, that pose a threat to human health. They are a major concern in food processing because they cause most food borne illness outbreaks.
The concept of recycling the nutrients from human and animal wastes to the environment.
The chicken should be reheating quickly, the heating temperature should reach no less than 100°C for no less than __mins.
When you say raw meat is it cooked or uncooked?
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.
48. Use a separate tasting spoon every time you taste a food and make sure the spoons are washed immediately after using them to avoid what?
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 or vegetables.
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.
Effective__ reduces exposures to hazardous matter, thereby reducing risks while contributing to a sanitary state.
These are equipment that has the ability to chill or freeze hot food items in a manner of minutes is called?
The basic design of food slicers includes a circular knife blade and carriage that passes under the blade is called?
Also known as LBM or Loose bowel movement. This is when a person has watery stool. This person may visit the toilet for two to three times within an hour or even more.
ph level means.
These maybe cause by spasm or bloating of stomach due to some gases produced in the stomach or intestine by the micro-organisms, It is a pain in the abdominal area.
The use to enhance the flavor and appearance of the food. Among them are food coloring, salt and other food enhancing flavours are called food preservatives.
The environmental concern of late has been the extent to which human interaction with natural systems is depleting life-sustaining resources is called __.
A person experiencing __may have dry mouth with the lips starting to cracked, flushed skin and usually have dark circles around the eyes. If the person is not re-hydrated on the soonest possible time serious damage to some
Should the food be in a chiller it should be more than ___°C or colder.
In order to identify the critical control point of any food service industry, the menu of the food item should be properly__ in order to identify a critical point of producing the menu from purchasing to serving.
This parasite is common to warm blooded animals such as cats, cow sheep etc.
Give Bacteria you can get in eggs and poultry products.
This type of micro-organism is usually found in the intestines of human and animals. Infected chickens can pass this micro-organism into their eggs.
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.
A chemical hazard is a type of occupational hazard caused by exposure to chemicals in the workplace
The environmental concern of late has been the extent to which human interaction with natural systems is depleting life-sustaining resources is called?
This hazards are organisms, or substances produced by organisms, that pose a threat to human health. They are a major concern in food processing because they cause most food borne illness outbreaks.
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.
Wash fruits and vegetables properly before what?
Chemical hazards are organisms, or substances produced by organisms, that pose a threat to human health.
One example is Salmonella from what kind of biological Hazard?
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.
Chiller and freezer should be constantly monitored and the temperature recorded as well as the time __had occurred.
There are three different hazards carried by the food we eat. Among them are the following, physical hazard.
It is a disease that is caused by consumption of food items that are contaminated by dangerous micro-organism also known as germs or microbes.
__is another spore forming bacteria that is mostly found on the rice, corn, cornstarch and more.
This is the most dangerous symptoms of food borne illness. This occurs when the person losses a significant amount of the body fluids particularly electrolytes during diarrhea.
hepatitis A virus, Norwalk viruses, Rotavirus are examples of what kind of Biological Hazards?
BFAD means?
PSP is one of the several shellfish toxins.
Naturally occurring physical hazards need to be properly handled to prevent them from__.
This a roundworm that can cause serious parasitic infection. This type of parasite is carried by meat eating animals in their muscles.
In Accepted hygiene practices when dealing with kitchen equipment Properly __disposing of garbage inside the kitchen.
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.
To prevent physical hazards, thoroughly check food items for the presence of these hazards, fruits and other ingredients should be properly.
Equally important is__, since a significant portion of items reported in food products are personal effects dropped by employees.
When the micro-organism contaminated and transferred bacteria from one food to another is called __?
Responsible consumption and conservation are ways to solve __problems.
What are the Insects and rodents carry that may dangerously contaminate the food items through their droppings that may is dangerous to human body?
These are use to enhance the shelf life of the food items, among them are phosphates, sodium nitrate and others.
Properly cooked red meat. The cooking temperature should reach what temperature?
To prevent cross contamination __ raw products in the chiller or freezer from cooked food items.
What is PSP?
The food borne illness is a disease that is caused by consumption of food items that are contaminated by dangerous micro-organism also known as?
It is the pre-requisite before cooking. It is at this stage that the person starts to prepare the needed things before cooking.
The right temperature –a cooked food should be displayed with a temperature of __ or higher.
What is the most common symptom of an infected person from crypstosporidium? In some rate instances, the symptoms may last for a month if left untreated.
These are use to enhance the shelf life of the food items, among them are phosphates, sodium nitrate and others. These items should be properly use in preserving food.
If the person is not re-hydrated on the soonest possible time serious damage to some organs may occur which may eventually cause what?
Any type of Hazards can cause __.
Storing cooked products on top of the freezer or chiller rather than putting them below raw products, tendency will be that the dripping from the raw products will __the cooked food items below the refrigerator.
According to experts, you can only leave a food safe for consumption in the water danger zone for about how many hours?
To prevent cross contamination __raw products in the chiller or freezer from cooked food items.
Hazards that deal with pathogens, such as viruses, bacteria, and parasites, that can cause foodborne illness is called.
It is allergen is a chemical in certain food items that causes allergic reaction.
pH is the measure of __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.
What is the most famous type of micro-organism that cause the food borne diseases
Food preservatives- These are use to enhance the shelf life of the food items, among them are phosphates, sodium nitrate and others. These items should be properly use in
This are hazard from foreign objects that are mixed in food either unintentionally or intentionally.
A chemical hazards that are hazardous chemical added to food items.
Food additives items are often sprays in fresh fruits and vegetables before they are being harvested to repel pest and other insects from destroying the fruits or vegetables.
Insects, hair, metal. Pieces, wood chips and glass are some examples of natural physical hazards.
Putting hot or warm items inside the freezer or chiller would not only destroy the freezer or chiller but would take a long time to lower down the temperature of the food item, thus making it still susceptible to what?
Serious things should be considered in reheating food items. First, leftover food items should be properly stored where?
CCP means __.
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 proper __.
A date written on the package of the food item stating an exact date when the food items expired, thus not suitable for human consumption.
First, a cleaning procedure to remove visible soil from the __of the item. This may include removing leftover foods, meat fragments from chopping board and others.
There are three common natural occurring food chemicals that are dangerous to humans once ingested one of them is ?
__are foreign objects in food that can cause illness or injury.
The house flies is the one most likely to spread __.
The types and quality of food to be prepared in food operation should be the prime consideration in selecting cooking __.
Insects and rodents are considered what in all food establishments?
PHYSICAL HAZARD are hazard from foreign objects that are mixed in food either unintentionally or intentionally.
This type of bacteria is responsible for a food borne illness known as shigellosis. These bacteria are commonly found in the intestines and feces of humans and warm blooded animals.
The roundworm that can cause serious parasitic infection. This type of parasite is carried by meat eating animals in their muscles is called.
E. Coli means?
Salmonella spp., Enterohae morrhagic Escherichia coli are example of what kind of Biological hazards?
It is a kind of disease occurs when a person eats a contaminated food product containing harmful pathogens, which then grow in the intestinal tract and cause illness
Second in cleaning is the __ 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.
Physical hazards are a common sign of poor food handling practices making workers not properly well briefed or trained in food safety.
The use to enhance the shelf life of the food items, among them are phosphates, sodium nitrate and others. These items should be properly use in preserving food are called pesticides.
It is a kind of disease occurs when a person eats a contaminated food product containing harmful pathogens, which then grow in the intestinal tract and cause illness.
The person experiences tightness on the same part of the muscle. Difficulty moving this muscles may be experience. Pain in this cramped muscles may also be experience by the person.
Any type of food hazard can cause illness or injury if eaten.
What kind of Physical hazards that are generally more dangerous to health?
Loss of strength particularly on the extremities of the person. The person may not be able to stand up or walk at this stage.
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.
The frozen chicken it should be thawed where?
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.
The right temperature –a cooked food should be displayed with a temperature of __°C. or higher.
Salmonella is an example of what biological Hazard?
This is the most famous type of micro-organism that cause the food borne diseases.
This micro-organism is transferred through the food via a process is called what
Chemical hazards are toxins or chemicals that occur naturally in food or accidentally contaminate food.
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?
There are three common natural occurring food chemicals that are dangerous to humans once ingested among them are food allergens, shell fish toxins and mycotoxins.
Physical hazards are foreign objects in food that can cause illness or injury.
Also known as throwing up. This is when the person pushes out all the food and liquid from its stomach exiting through its mouth, this may include gastric juice that is about green or yellowish in color.
The chicken should be stored in a right temperature, if chilled the chiller temperature should be no more than ____.
The fish that was stored inside the freezer did not deteriorate because the temperature inside the freezer is between 0 to negative__?
__ this is a type of bacteria that requires little oxygen in order to survive.
The person preparing the food would be dressed appropriately wearing a complete what?
Proper storage of fish is __°C –chiller and -18°C to 20°C- freezer
LBM means ?
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.
__ is a type of bacteria can cause severe abdominal pain and bloody diarrhea. These are mostly common in raw meat, raw poultry and milk.
Biological hazards deal with pathogens, such as viruses, bacteria, and parasites, that can cause foodborne illness.
Biological hazards deal with pathogens, such as viruses, bacteria, and parasites, that can cause
Chiller and freezer should be constantly monitored and the __recorded as well as the time monitoring had occurred.
The person may not be able to stand up or walk at this stage. Loss of strength particularly on the extremities of the person
__ refers to the length of time when the food is prepared, cooked and served to quest inside the temperature danger zone.
These are use to enhance the flavor and appearance of the food. Among them are food coloring, salt and other food enhancing flavours.
__ is the most common symptom of an infected person from what kind? In some rate instances, the symptoms may last for a month if left untreated is?
Store foods in the right ?
Pebbles , fragments of jewelry , hairs are sample of what kind of Hazards?
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.
Extreme pain in the abdominal area. These maybe cause by spasm or bloating of stomach due to some gases produced in the stomach or intestine by the micro-organisms.
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.
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.
pH stands for__.
Most common food items are raw meats particular undercooked beef, milk, raw fish taken from contaminated water and not properly ?
Stems in blueberries, microscopic airborne debris, dirt on potatoes are some examples of unnatural physical hazards.
Most common symptoms for the shellfish poisoning is only fever.
Pesticides These are use to enhance the flavor and appearance of the food. Among them are food coloring, salt and other food enhancing flavours.
What helps control the fluids in the body, maintain normal ph level and ensure the correct electric potential between nerve cells that enable the transmission of the nerve signals.
In order to avoid being contaminated avoid eating what?
Make sure employees wash their hands properly after using the toilet to avoid?
Chemicals that are human manufacture are call man made chemical.
Chiller and freezer should be constantly monitored and the temperature recorded as well as the time __ had occurred.
An equipment that is a type is a type of cold storage whose temperature should be between 0°C to 5°C.
What do happens when a person losses a significant amount of the body fluids particularly electrolytes during diarrhea
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 or __.
This hazard is s that occur naturally in food or accidentally contaminated food.
What is DAP?
A __is a type of cold storage whose temperature should be between negative 18°C to negative 20°C. Frozen food items.
What is DSP?
To prevent physical hazards, thoroughly check food items for the presence of these hazards, properly __these food items.
The area where the food is prepare should be strictly restricted only to who?
__ hazard is a type of occupational hazard caused by exposure to chemicals in the workplace. Exposure to chemicals in the workplace can cause acute or long-term detrimental health effects.
This is when the person experience light headedness and may not be able to stand straight for a long period of time.
Toxoplasma gondii is parasite is common to cold blooded animals.
__ can be taken to reduce or eliminate the hazards being realized. The system is used at all stages of food production and preparation process.
Putting things in order before cooking like slicing, peeling etc. by placing all the necessary things in proper order and perspective before the actual cooking of food this process is called ?
FIFO means __.
A food allergen is a chemical in certain food items that causes allergic reaction. It should be noted that certain person are allergic to certain type of food while other person may be unaffected by such food items.
__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.
These parasites finds its way into water and they can be transferred to foods.
Proper storage of Meat is __ °C -chiller and -18°C to 20°C- freezer
Refers to safeguarding the home environment (the dwelling and its immediate environment).
Physical Hazards can also be classified as type of occupational or __ ?
This hazard are foreign objects in food that can cause illness or injury.
A kind of Hazards that deal with pathogens, such as viruses, bacteria, and parasites, that can cause foodborne illness.
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