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Provides essential knowledge and strategies for identifying, assessing, and mitigating risks to ensure the safety, security, and sanitation of individuals.
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.
ph level means.
What is the most famous type of micro-organism that cause the food borne diseases
It occurs when a person eats a contaminated food product containing harmful pathogens, which then grow in the intestinal tract and cause illness.
The temperature where bacteria are active and are capable of multiplying is between what °C.?
It is allergen is a chemical in certain food items that causes allergic reaction.
__ this is a type of bacteria that requires little oxygen in order to survive.
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.
Physical hazards are foreign objects in food that can cause illness or injury.
CCP means __.
LBM means ?
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.
FIFO means __.
One example is Salmonella from what kind of biological Hazard?
It is the pre-requisite before cooking. It is at this stage that the person starts to prepare the needed things before cooking.
When you say raw meat is it cooked or uncooked?
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.
Chemical hazards are organisms, or substances produced by organisms, that pose a threat to human health.
Dangerous cleaning chemicals should not be stored inside the __area they may be mistaken as food ingredients that may cause multiple fatalities.
To prevent physical hazards, thoroughly check food items for the presence of these hazards, properly __these food items.
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.
Insects, hair, metal. Pieces, wood chips and glass are some examples of natural physical hazards.
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?
SOP stands for?
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.
The area where the food is prepare should be strictly restricted only to who?
What kind of Physical hazards that are generally more dangerous to health?
The types and quality of food to be prepared in food operation should be the prime consideration in selecting cooking __.
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 __.
Physical Hazards can also be classified as type of occupational or __ ?
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.
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.
Properly cooked red meat. The cooking temperature should reach what temperature?
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.
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.
Toxoplasma gondii is parasite is common to cold blooded animals.
Dist in potatoes is one example of what king of hazards?
Proper storage of fish is __°C –chiller and -18°C to 20°C- freezer
The temperature of the freezer should be about __°C or colder.
The environmental concern of late has been the extent to which human interaction with natural systems is depleting life-sustaining resources 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.
This is when the person experience light headedness and may not be able to stand straight for a long period of time.
Refers to safeguarding the home environment (the dwelling and its immediate environment).
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 __.
These are use to enhance the shelf life of the food items, among them are phosphates, sodium nitrate and others.
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.
The chicken should be reheating quickly, the heating temperature should reach no less than 100°C for no less than __mins.
Make sure employees wash their hands properly after using the toilet to avoid?
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.
Chiller and freezer should be constantly monitored and the __recorded as well as the time monitoring had occurred.
A kind of Hazards that deal with pathogens, such as viruses, bacteria, and parasites, that can cause foodborne illness.
__are foreign objects in food that can cause illness or injury.
__ 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
Effective __ reduces exposures to hazardous matter, thereby reducing risks while contributing to a sanitary state.
The person preparing the food would be dressed appropriately wearing a complete what?
This hazard are foreign objects in food that can cause illness or injury.
Pesticides These are use to enhance the flavor and appearance of the food. Among them are food coloring, salt and other food enhancing flavours.
To prevent physical hazards, thoroughly check food items for the presence of these hazards, fruits and other ingredients should be properly.
What do happens when a person losses a significant amount of the body fluids particularly electrolytes during diarrhea
Physical hazards are a common sign of poor food handling practices making workers not properly well briefed or trained in food safety.
Naturally occurring physical hazards need to be properly handled to prevent them from__.
Chiller and freezer should be constantly monitored and the temperature recorded as well as the time __ had occurred.
This hazard is s that occur naturally in food or accidentally contaminated food.
__refers to the length of time when the food is prepared, cooked and served to quest inside the temperature danger zone.
DOH means?
PSP is one of the several shellfish toxins.
When the micro-organism contaminated and transferred bacteria from one food to another is called __?
Loss of strength particularly on the extremities of the person. The person may not be able to stand up or walk at this stage.
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.
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.
Pebbles , fragments of jewelry , hairs are sample of what kind of Hazards?
This a roundworm that can cause serious parasitic infection. This type of parasite is carried by meat eating animals in their muscles.
Hair is one example of what hazards? Physical Hazards examples of Unnatural.
Give Bacteria you can get in eggs and poultry products.
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 __.
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.
A __is a type of cold storage whose temperature should be between negative 18°C to negative 20°C. Frozen food items.
The right temperature –a cooked food should be displayed with a temperature of __°C. or higher.
To prevent cross contamination __ raw products in the chiller or freezer from cooked food items.
__ are toxins or chemicals that occur naturally in food or accidentally contaminate food.
PHYSICAL HAZARD are hazard from foreign objects that are mixed in food either unintentionally or intentionally.
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?
According to experts, you can only leave a food safe for consumption in the water danger zone for about how many hours?
The chicken should be stored in a right temperature, if chilled the chiller temperature should be no more than ____.
Chemicals that are human manufacture are call man made chemical.
The types and quality of food to be prepared in food operation should be the prime consideration in selecting cooking __ ?
These parasites finds its way into water and they can be transferred to foods.
This are hazard from foreign objects that are mixed in food either unintentionally or intentionally.
An equipment that is a type is a type of cold storage whose temperature should be between 0°C to 5°C.
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
These are use to enhance the flavor and appearance of the food. Among them are food coloring, salt and other food enhancing flavours.
If the person is not re-hydrated on the soonest possible time serious damage to some organs may occur which may eventually cause what?
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.
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.
hepatitis A virus, Norwalk viruses, Rotavirus are examples of what kind of Biological Hazards?
Stems in blueberries, microscopic airborne debris, dirt on potatoes are some examples of unnatural physical hazards.
There are three different hazards carried by the food we eat. Among them are the following, physical hazard.
The basic design of food slicers includes a circular knife blade and carriage that passes under the blade is called?
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.
Biological hazards deal with pathogens, such as viruses, bacteria, and parasites, that can cause foodborne illness.
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.
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.
This is an infection that acts upon the small intestine usually resulting from watery diarrhea.
The house flies is the one most likely to spread __.
BFAD means?
What are the Insects and rodents carry that may dangerously contaminate the food items through their droppings that may is dangerous to human body?
__ is a type of bacteria can cause severe abdominal pain and bloody diarrhea. These are mostly common in raw meat, raw poultry and milk.
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.
E. Coli means?
__ refers to the length of time when the food is prepared, cooked and served to quest inside the temperature danger zone.
Insects and rodents are considered what in all food establishments?
Wash fruits and vegetables properly before what?
__this type of bacteria can cause severe abdominal pain and bloody diarrhea. These are mostly common in raw meat, raw poultry and milk.
Physical hazards are sign of bacteria on foods.
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.
What is DSP?
Chemical hazards are toxins or chemicals that occur naturally in food or accidentally contaminate food.
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.
Biological hazards deal with pathogens, such as viruses, bacteria, and parasites, that can cause
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.
Store foods in the right ?
What is DAP?
Chiller and freezer should be constantly monitored and the temperature recorded as well as the time __had occurred.
Hazards that deal with pathogens, such as viruses, bacteria, and parasites, that can cause foodborne illness is called.
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.
What is PSP?
Effective__ reduces exposures to hazardous matter, thereby reducing risks while contributing to a sanitary state.
Salmonella is an example of what biological Hazard?
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.
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.
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.
In Accepted hygiene practices when dealing with kitchen equipment Properly __disposing of garbage inside the kitchen.
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.
There are three common natural occurring food chemicals that are dangerous to humans once ingested one of them is ?
Physical hazards are foreign objects in food that can cause illness or __?
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.
The concept of recycling the nutrients from human and animal wastes to the environment.
Responsible consumption and conservation are ways to solve __problems.
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.
Proper storage of Meat is __ °C -chiller and -18°C to 20°C- freezer
The person may not be able to stand up or walk at this stage. Loss of strength particularly on the extremities of the person
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.
__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.
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.
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
One of the 3 hazards carried by food?
FIFO stands for__.
This is a type of bacteria that requires little oxygen in order to survive.
The environmental concern of late has been the extent to which human interaction with natural systems is depleting life-sustaining resources is called?
pH stands for__.
The roundworm that can cause serious parasitic infection. This type of parasite is carried by meat eating animals in their muscles is called.
Equally important is__, since a significant portion of items reported in food products are personal effects dropped by employees.
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.
__ 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.
Physical Hazards refers to foreign food items that are added __to the food that may cause serious damage to well being of being affected.
Most common food items are raw meats particular undercooked beef, milk, raw fish taken from contaminated water and not properly ?
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.
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 ?
Should the food be in a chiller it should be more than ___°C or colder.
Workers who smoke during break time should make sure to wash their hands before handling what items?
To prevent cross contamination __raw products in the chiller or freezer from cooked food items.
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.
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.
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.
In order to avoid being contaminated avoid eating what?
A chemical hazards that are hazardous chemical added to food items.
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.
__is another spore forming bacteria that is mostly found on the rice, corn, cornstarch and more.
This parasite is common to warm blooded animals such as cats, cow sheep etc.
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 is the most famous type of micro-organism that cause the food borne diseases.
A chemical hazard is a type of occupational hazard caused by exposure to chemicals in the workplace
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.
Any type of Hazards can cause __.
__ deal with pathogens, such as viruses, bacteria, and parasites, that can cause foodborne illness.
Most common symptoms for the shellfish poisoning is only fever.
The fish that was stored inside the freezer did not deteriorate because the temperature inside the freezer is between 0 to negative__?
The right temperature –a cooked food should be displayed with a temperature of __ or higher.
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?
__ 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?
These are equipment that has the ability to chill or freeze hot food items in a manner of minutes is called?
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 __.
__ can be taken to reduce or eliminate the hazards being realized. The system is used at all stages of food production and preparation process.
Serious things should be considered in reheating food items. First, leftover food items should be properly stored where?
Eating uncooked meats to avoid being contaminated.
Any type of food hazard can cause illness or injury if eaten.
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.
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
There are three different hazards carried by the food we eat. Among them are the following, physical hazard, chemical hazard and __.
The frozen chicken it should be thawed where?
Salmonella spp., Enterohae morrhagic Escherichia coli are example of what kind of Biological hazards?
This micro-organism is transferred through the food via a process is called what
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.
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?
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