Risk Management Applied to Safety Security and Sanitation

Toxoplasma gondii is parasite is common to cold blooded animals.

• True
• False

This parasite is common to warm blooded animals such as cats, cow sheep etc.

• Toxoplasma gondii

__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.

• PHYSICAL

This is an infection that acts upon the small intestine usually resulting from watery diarrhea.

• CYCLOSPORA CAYETANESIS

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.

• Food borne illness

Most common food items are raw meats particular undercooked beef, milk, raw fish taken from contaminated water and not properly ?

• cleaned

__ this is a type of bacteria that requires little oxygen in order to survive.

• Clostridium perfrigens

A chemical hazards that are hazardous chemical added to food items.

• Man made chemical

Naturally occurring physical hazards need to be properly handled to prevent them from__.

• contaminating food

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?

• cross contamination

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 __.

• Standard Operating Procedures

These parasites finds its way into water and they can be transferred to foods.

• Cyclospora cayetanesis

Most common symptoms for the shellfish poisoning is only fever.

• True
• False

A __is a type of cold storage whose temperature should be between negative 18°C to negative 20°C. Frozen food items.

• freezer

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.

• mycotoxins

The chicken should be stored in a right temperature, if chilled the chiller temperature should be no more than ____.

• 5°C

In Accepted hygiene practices when dealing with kitchen equipment Properly __disposing of garbage inside the kitchen.

• CONSTANTLY

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.

• EXPIRY DATE

The basic design of food slicers includes a circular knife blade and carriage that passes under the blade is called?

• SLICERS

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.

• STUDIED

Physical hazards 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.

• True
• False

Proper storage of Meat is __ °C -chiller and -18°C to 20°C- freezer

• 5

__ is a type of bacteria can cause severe abdominal pain and bloody diarrhea. These are mostly common in raw meat, raw poultry and milk.

• Campylobacter jejuni

Store foods in the right ?

• temperature

PHYSICAL HAZARD are hazard from foreign objects that are mixed in food either unintentionally or intentionally.

• True
• False

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.

• True
• False

Biological hazards deal with pathogens, such as viruses, bacteria, and parasites, that can cause foodborne illness.

• True
• False

__is another spore forming bacteria that is mostly found on the rice, corn, cornstarch and more.

• Bacillus Cereus

Any type of Hazards can cause __.

• illness

CCP means __.

• critical control point

E. Coli means?

• Escherichia Coli

Should the food be in a chiller it should be more than ___°C or colder.

• 5

LBM means ?

• Loose bowel movement

What kind of Physical hazards that are generally more dangerous to health?

• Unnatural

The fish that was stored inside the freezer did not deteriorate because the temperature inside the freezer is between 0 to negative__?

Hair is one example of what hazards? Physical Hazards examples of Unnatural.

• UNNATURAL PHYSICAL HAZARDS

Physical hazards are a common sign of poor food handling practices making workers not properly well briefed or trained in food safety.

• True
• False

Stems in blueberries, microscopic airborne debris, dirt on potatoes are some examples of unnatural physical hazards.

• True
• False

This is when the person experience light headedness and may not be able to stand straight for a long period of time.

• Nausea

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.

• salmonella

When you say raw meat is it cooked or uncooked?

• uncooked

Biological hazards deal with pathogens, such as viruses, bacteria, and parasites, that can cause

• True
• False

Properly cooked red meat. The cooking temperature should reach what temperature?

• 160 °C

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.

• STOMACH ACHE

The area where the food is prepare should be strictly restricted only to who?

• kitchen staff

What is the most famous type of micro-organism that cause the food borne diseases

• Salmonella
• Diarrhea
• Bacteria
• Organism

__ 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?

• CRYPSTOSPORIDIUM

This are hazard from foreign objects that are mixed in food either unintentionally or intentionally.

• Physical Hazards

Salmonella spp., Enterohae morrhagic Escherichia coli are example of what kind of Biological hazards?

• BACTERIA

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.

• Diarrhea

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.

• CONTAMINATE

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.

• BIOLOGICAL HAZARDS

Any type of food hazard can cause illness or injury if eaten.

• True
• False

Physical Hazards can also be classified as type of occupational or __ ?

• Environmental Hazard

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.

• Cyclospora cayetanesis

What are the Insects and rodents carry that may dangerously contaminate the food items through their droppings that may is dangerous to human body?

• micro-organism

It occurs when a person eats a contaminated food product containing harmful pathogens, which then grow in the intestinal tract and cause illness.

• FOOD BORNE DISEASE

Hazards that deal with pathogens, such as viruses, bacteria, and parasites, that can cause foodborne illness is called.

• BIOLOGICAL

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.

• Packaging material

FIFO stands for__.

• first in first out

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.

• Vomiting

Make sure employees wash their hands properly after using the toilet to avoid?

• contamination

Responsible consumption and conservation are ways to solve __problems.

• ENVIRONMENTAL

pH stands for__.

• potential of hydrogen

SOP stands for?

• Standard Operating Procedures

__ 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

• HACCP
• product.

PSP is one of the several shellfish toxins.

• True
• False

The right temperature –a cooked food should be displayed with a temperature of __ or higher.

• 60

This micro-organism is transferred through the food via a process is called what

• CROSS CONTAMINATION

Chiller and freezer should be constantly monitored and the temperature recorded as well as the time __had occurred.

• monitoring

Chiller and freezer should be constantly monitored and the temperature recorded as well as the time __ had occurred.

• MONITORING

To prevent physical hazards, thoroughly check food items for the presence of these hazards, fruits and other ingredients should be properly.

• washed

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.

• Shigella spp

Dist in potatoes is one example of what king of hazards?

• NATURAL PHYSICAL

Loss of strength particularly on the extremities of the person. The person may not be able to stand up or walk at this stage.

• Body weakness

To prevent cross contamination __ raw products in the chiller or freezer from cooked food items.

• SEPARATING

One of the 3 hazards carried by food?

• PHYSICAL HAZARD

A chemical hazard is a type of occupational hazard caused by exposure to chemicals in the workplace

• True
• False

The frozen chicken it should be thawed where?

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 ?

• mise en place

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?

• food spoilage

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.

• DECK OVEN

To prevent cross contamination __raw products in the chiller or freezer from cooked food items.

• SEPARATING

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.

__ 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.

• Chemical

The house flies is the one most likely to spread __.

• DISEASES

The person preparing the food would be dressed appropriately wearing a complete what?

• chef uniform

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.

• PESTICIDES

An equipment that is a type is a type of cold storage whose temperature should be between 0°C to 5°C.

• CHILLER

Effective __ reduces exposures to hazardous matter, thereby reducing risks while contributing to a sanitary state.

• CLEANING

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.

• True
• False

What is DSP?

• Diarrhea Shellfish Poisoning

What is DAP?

• Domoic Acid Poisoning

This is a type of bacteria that requires little oxygen in order to survive.

To prevent physical hazards, thoroughly check food items for the presence of these hazards, properly __these food items.

• washed

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

• Dehydration
• organs may occur which may eventually cause DEATH.

ph level means.

• Potential of Hydrogen level

Chemical hazards are organisms, or substances produced by organisms, that pose a threat to human health.

• True
• False

Physical hazards are foreign objects in food that can cause illness or injury.

• True
• False

Insects, hair, metal. Pieces, wood chips and glass are some examples of natural physical hazards.

• True
• False

Wash fruits and vegetables properly before what?

• preparing

These are use to enhance the shelf life of the food items, among them are phosphates, sodium nitrate and others.

• FOOD PRESERVATIVES

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.

• ALKALINITY

__ refers to the length of time when the food is prepared, cooked and served to quest inside the temperature danger zone.

• TIME

DOH means?

• Department of health

This hazard are foreign objects in food that can cause illness or injury.

• PHYSICAL HAZARD

The concept of recycling the nutrients from human and animal wastes to the environment.

• ECOLOGICAL SANITATION

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.

• SURFACE

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.

• CHEMICAL HAZARDS

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.

• True
• False

This a roundworm that can cause serious parasitic infection. This type of parasite is carried by meat eating animals in their muscles.

• TRICHINELLA SPIRALIS

There are three different hazards carried by the food we eat. Among them are the following, physical hazard.

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.

• Nausea
• Diarrhea
• Muscle cramps
• Vomiting

BFAD means?

• Bureau of food and drugs

In order to avoid being contaminated avoid eating what?

• UNCOOKED MEATS

__refers to the length of time when the food is prepared, cooked and served to quest inside the temperature danger zone.

• TIME

There are three different hazards carried by the food we eat. Among them are the following, physical hazard, chemical hazard and __.

• Biological Hazard

The environmental concern of late has been the extent to which human interaction with natural systems is depleting life-sustaining resources is called?

• Environmentally Aware

According to experts, you can only leave a food safe for consumption in the water danger zone for about how many hours?

• 4 hours

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

• True
• False

It is allergen is a chemical in certain food items that causes allergic reaction.

• FOOD ALLERGEN

A kind of Hazards that deal with pathogens, such as viruses, bacteria, and parasites, that can cause foodborne illness.

• 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 __.

• hygienic standards

__ can be taken to reduce or eliminate the hazards being realized. The system is used at all stages of food production and preparation process.

• CCP

Equally important is__, since a significant portion of items reported in food products are personal effects dropped by employees.

• employee education

This is the most famous type of micro-organism that cause the food borne diseases.

• BACTERIA

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.

• Basic sanitation

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.

• HYGIENE

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.

• DEHYDRATION

The temperature of the freezer should be about __°C or colder.

• 18

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.

• ENVIRONMENTAL SANITATION

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.

• food allergen

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.

• FOOD SANITATION

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 __.

• hygienic standards

__ are toxins or chemicals that occur naturally in food or accidentally contaminate food.

• chemical hazards

Refers to safeguarding the home environment (the dwelling and its immediate environment).

• HOUSING SANITATION

Eating uncooked meats to avoid being contaminated.

• True
• False

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?

• GERMS

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.

• SANITIZING

hepatitis A virus, Norwalk viruses, Rotavirus are examples of what kind of Biological Hazards?

• VIRUS

When the micro-organism contaminated and transferred bacteria from one food to another is called __?

• Cross contamination

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.

• STOMACH ACHE

What is PSP?

• Paralytic Shellfish Poisoning

Workers who smoke during break time should make sure to wash their hands before handling what items?

• food items

The environmental concern of late has been the extent to which human interaction with natural systems is depleting life-sustaining resources is called __.

• Environmentally Aware

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.

• BASIC SANITATION

__this type of bacteria can cause severe abdominal pain and bloody diarrhea. These are mostly common in raw meat, raw poultry and milk.

• Campylobacter jejuni

Pebbles , fragments of jewelry , hairs are sample of what kind of Hazards?

• Physical hazards

One example is Salmonella from what kind of biological Hazard?

• Bacteria

Proper storage of fish is __°C –chiller and -18°C to 20°C- freezer

• 5

It is the pre-requisite before cooking. It is at this stage that the person starts to prepare the needed things before cooking.

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.

• RANGE OVEN

What do happens when a person losses a significant amount of the body fluids particularly electrolytes during diarrhea

• Dehydration

The types and quality of food to be prepared in food operation should be the prime consideration in selecting cooking __.

• EQUIPMENT

__ deal with pathogens, such as viruses, bacteria, and parasites, that can cause foodborne illness.

• Biological hazards

Give Bacteria you can get in eggs and poultry products.

• SALMONELLA

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?

• ICE MACHINE

These are use to enhance the flavor and appearance of the food. Among them are food coloring, salt and other food enhancing flavours.

• FOOD ADDITIVES

Chiller and freezer should be constantly monitored and the __recorded as well as the time monitoring had occurred.

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.

• True
• False

If the person is not re-hydrated on the soonest possible time serious damage to some organs may occur which may eventually cause what?

• death

Chemicals that are human manufacture are call man made chemical.

• True
• False

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.

• electrolytes

__are foreign objects in food that can cause illness or injury.

• Physical hazards

The temperature where bacteria are active and are capable of multiplying is between what °C.?

• 5 to 60 °C

The person may not be able to stand up or walk at this stage. Loss of strength particularly on the extremities of the person

• Body weakness

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.

• diarrhea

Physical Hazards refers to foreign food items that are added __to the food that may cause serious damage to well being of being affected.

• accidentally

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

• food borne disease
• Diarrhea
• Stomach ache
• Dehydration

There are three common natural occurring food chemicals that are dangerous to humans once ingested one of them is ?

• food allergens

Physical hazards are sign of bacteria on foods.

• True
• False

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 __.

• CHEMICAL HAZARD

Salmonella is an example of what biological Hazard?

• BACTERIA

This hazard is s that occur naturally in food or accidentally contaminated food.

• Chemical Hazards

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.

Serious things should be considered in reheating food items. First, leftover food items should be properly stored where?

• freezer

FIFO means __.

• first in first out

Dangerous cleaning chemicals should not be stored inside the __area they may be mistaken as food ingredients that may cause multiple fatalities.

• food preparation

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.

• Biological Hazrads

Chemical hazards are toxins or chemicals that occur naturally in food or accidentally contaminate food.

• True
• False

The chicken should be reheating quickly, the heating temperature should reach no less than 100°C for no less than __mins.

• 15

These are equipment that has the ability to chill or freeze hot food items in a manner of minutes is called?

• BLAST FREEZER

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.

• SANITIZING

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.

• proper shipping

Insects and rodents are considered what in all food establishments?

The right temperature –a cooked food should be displayed with a temperature of __°C. or higher.

• 60

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.

• STORAGE PRACTICING

The roundworm that can cause serious parasitic infection. This type of parasite is carried by meat eating animals in their muscles is called.

• TRICHINELLA SPIRALIS

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.

• True
• False

Effective__ reduces exposures to hazardous matter, thereby reducing risks while contributing to a sanitary state.

• CLEANING

The types and quality of food to be prepared in food operation should be the prime consideration in selecting cooking __ ?

• EQUIPMENT

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.

• Food preservatives

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.

• Convection oven