Midterm Exam- Risk Assessment

40 Questions | Total Attempts: 41

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Midterm Exam- Risk Assessment

Read each item carefully. Follow and answer what is being asked for.


Questions and Answers
  • 1. 
    They are expected to maintain a high standard of personal and occupational hygiene.
    • A. 

      Professional Worker

    • B. 

      Professional Food Worker

    • C. 

      Food Worker

    • D. 

      Workers

  • 2. 
    Occupational Health and Safety includes the following practices. Choose 4.
    • A. 

       Training

    • B. 

      Frequent Hand washing

    • C. 

      Creating personal hygiene policies

    • D. 

      Hygienic Practices

    • E. 

       Regular Sanitation of Kitchen

    • F. 

      Modeling correct behavior at all times

    • G. 

      Wearing of PPE

  • 3. 
    [Blank] refer to the ways carried out by any food professional to provide safe and quality food to their customer.
  • 4. 
    Do not wear the uniform while travelling to and from work –change it upon arrival and out of it before you leave.
    • A. 

      True

    • B. 

      False

  • 5. 
    It is allowed to wear jewelries and perfume in the kitchen.
    • A. 

      True

    • B. 

      False

  • 6. 
    [Blank] ang virus na sanhi ng sakit na COVID-19- abbreviation
  • 7. 
    Ang susi para makapasok ang visrus sa mga cells ng tao.
    • A. 

      Lipid

    • B. 

      Envelope

    • C. 

      Receptor

    • D. 

      Spike

  • 8. 
    Kinukulong ng sabon ang mga parte ng hydropilic bilayer.
    • A. 

      True

    • B. 

      False

  • 9. 
    Personal Protective Equipment for Flight Attendant- New Normal- CHOOSE 4
    • A. 

      Apron

    • B. 

      Clogs

    • C. 

      Cut Resistant Gloves

    • D. 

      Face Shield

    • E. 

      Rubber Gloves

    • F. 

      PPE- Body Suit

    • G. 

      Face Mask

    • H. 

      Hairnet

  • 10. 
    Simple microscopic life forms that are responsible for causing most cases of food poisoning.
    • A. 

      Contaminant

    • B. 

      Microbe

    • C. 

      Bacteria

    • D. 

      Allergen

    • E. 

      Option 5

  • 11. 
    Food that could be harmful to health because it contains something that should not be there.
    • A. 

      Contamination

    • B. 

      Contaminated food

    • C. 

      Cross Contamination

    • D. 

      Allergy to food

  • 12. 
    Examples of Chemical Hazards- Choose 3
    • A. 

      Agricultural Products

    • B. 

      Fragments of shell

    • C. 

       Dissolved Metals

    • D. 

      Leaching Chemicals

    • E. 

      HIV

    • F. 

      Salmonella

  • 13. 
    Any undesirable change in food that makes food unacceptable for eating
    • A. 

      Spoilage

    • B. 

      Spore

    • C. 

      Potable

    • D. 

      Pathogen

  • 14. 
    [Blank] is the protective form of bacteria that helps them survive adverse conditions, such as cooking and drying.
  • 15. 
    The following are examples of Cross-contamination, EXCEPT: Choose 2
    • A. 

      Washing of used chopping boards

    • B. 

      Dripping

    • C. 

      Vehicles such as hands

    • D. 

      Thawing in the microwave oven

    • E. 

      Direct contact

  • 16. 
    The THREE types of Bacteria
    • A. 

      Aerobic Bacteria

    • B. 

      Spoilage Bacteria

    • C. 

      Anaerobic Bacteria

    • D. 

      Helpful Bacteria

    • E. 

      Toxin Bacteria

    • F. 

      Pathogenic Bacteria

  • 17. 
    Anything that touches food is a possible vehicle of contamination.
    • A. 

      True

    • B. 

      False

  • 18. 
    [Blank] are a common vehicle of contamination.
  • 19. 
    These micro-organisms are smaller than bacteria, and do not need food or moisture for their own survival.
    • A. 

      Hepatitis B

    • B. 

      Viruses

    • C. 

      Influenza

    • D. 

      HIV

  • 20. 
    Choose 3 examples of Parasites
    • A. 

      Hookworm

    • B. 

      Ebola

    • C. 

      Norovirus

    • D. 

      Tapeworm

    • E. 

      Roundworm

    • F. 

      Hepatitis A

    • G. 

      Mushroom

  • 21. 
    The following are Food Allergy Symptoms, EXCEPT:
    • A. 

      Swelling

    • B. 

      Loss of consciousness

    • C. 

      Label allergenic items in the menu and carefully read all labels.

    • D. 

      Rash or hives

    • E. 

      Swelling of tongue

    • F. 

      Tingling sensation

  • 22. 
    Freedom of food from anything that might cause food poisoning or harm to people.
    • A. 

      Food Safety

    • B. 

      Food Handler

    • C. 

      Food Management

    • D. 

      Food Sanitation

  • 23. 
    Anything that could cause harm to consumer.
    • A. 

      Risk

    • B. 

      Symptoms

    • C. 

      Hazard

    • D. 

      Hazard to food

  • 24. 
    Choose 4 Food Quality Issues
    • A. 

      Taste

    • B. 

      Looks

    • C. 

      Nutritional Values

    • D. 

      Weight Loss

    • E. 

      Smell

    • F. 

      Quality Control

  • 25. 
    Food Poisoning is mostly caused by food that smells good, tastes good and looks good.
    • A. 

      True

    • B. 

      False

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