Midterm Exam- Risk Assessment
Read each item carefully. Follow and answer what is being asked for.
- 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
Questions: 40 | Attempts: 1993 | Last updated: Jul 30, 2011
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