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