Show:
Chapter 1-2
Chapter 3
Chapter 4
Chapter 5
Chapter 6-8
100

Assurance that food will not cause harm to the consumers if prepared or eaten according to its intended use.

Food Safety

100

There are 8 common symptoms of Foodborne Illnesses.

Give 5.

Vomiting, Dizziness, Nausea, Abdominal Pain, Headache, Diarrhea, Fever, Kidney Failure

100
It is the transfer of pathogens between items

Cross-contamination

100

It is the four (4) basic steps to food safety

Clean, Separate, Cook, Chill

100

This removes dirt, grease, and other unwanted substances.

Detergents

200

Moral, Legal, and Financial

What are these?

Responsibilities of Food Handlers

200

Any disease or illness caused by the consumption of contaminated food or drink

Foodborne Illness

200

These are the two (2) ways on how unsafe food is made

1. Cross-contamination

2. Time & Temperature Abuse

200

TRUE/FALSE

You are ALLOWED to use a hand dryer after sanitizing your hands

FALSE

200
Proper stacking height. Answer depending on your respective department (BKO/COM).

Bakery: 5 crates
Commissary: 6 crates

300

One of the objectives of RA10611 is to:

Protect the public from [blank].

Foodborne Illness

300
It is the title of Chapter 3
Illnesses From Food
300

These are the three (3) ways on how People to Food cross-contamination occurs

1. Poor Personal Hygiene

2. Sick Personnel

3. Open Wounds

300

What do you call it when:

Employee is allowed to report to work but is only allowed to take non-direct food contact tasks.

Restriction

300

It is a Good Warehousing Practice which imposes that:

Materials that will expire first will be used first.

First Expired, First Out (FEFO)

400

It aims to control the flow of loose items that are coming in and out of the plant facility.

Loose Item Policy
400

These are three (3) reasons on why Foodborne Illnesses occur

1. Storage Issues

2. Cross-contamination
3. Food Mishandling

400

Cross-contamination can happen through the three (3) following ways

People to Food
Food to Food
Equipment to Food

400

It is the framework/principle used to optimize a cleaning process

TACT Principle

400

This aims to reduce the number of microorganisms to a safe level

Sanitizer

500

It is a chemical hazard found in apple seeds

Cyanide

500

Definition of Y.O.P.I.

Young
Old
Pregnant
Immunocompromised

500

It is the zone between 5C to 60C

Temperature Danger Zone

500

It is the policy that ensures that all Food Handlers are free from any communicable disease or illness.

Disease Control Policy (BMIN-QAME-2022-03)

500

It is the dilution of Suma J512 in 3L of water

6mL