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