FOOD SAFETY
It pertains to any substance intended for human consumption which includes drink, water, and chewing gum.
FOOD
If the acidity is high, number of microorganisms ______. (increase, decrease, retain)
decrease
Hair present in food is an example of what type of food hazard?
Physical Hazard
True or False. Food delivery riders are food handlers.
TRUE
Which government agency is tasked with promoting health, extending services to rural areas, and ensuring the quality of health services?
Department of Health (DOH)
What does FAO stand for?
Food and Agriculture Organization
Stage of the bacterial growth (phase), where they get all the nutrients they can and prepare to grow in number.
lag phase
When you mix vegetable to fish when going to grocery shopping, you are vulnerable to which type of food contamination?
Food-to-Food
What do you call any individual working in a food business facility?
Food Handler
It is the law that establishes comprehensive regulations for sanitation practices aimed at protecting public health and promoting hygiene across various sectors.
Sanitation Code of the Philippines or Presidential Decree No. 856
It pertains to the collection of internationally recognized standard, codes of practices, guidelines for food established by FAO and WHO.
Codex Alimentarius
Anisakiasis is a food borne illness cause by what type of pathogen?
Parasite
Refers to the presence of harmful substances or microorganisms in food making it unsafe to eat.
Food Contamination
True or False. Packing Food is also a role of a food handler.
True
Refers to the step or procedure at which control can be applied and a food safety hazard can be prevented, eliminated, or reduced at acceptable levels.
Critical Control Point or CCP
Give 4 stages of Food Supply Chain.
Primary Production - Post Harvest - Processing - Preparation
Salmonellosis is a food borne illness caused by salmonella which is common in what food?
Egg/ Poultry/ Meat
What does temperature danger zone cover (in degree Celsius)?
4C to 60C
What is missing in the list for a proper food handler PPE? Hairnet/cap, mask/spit guard, work clothes (with sleeves and pants, work shoes (closed shoes), gloves.
Apron/ Lab coat
What does HACCP stands for?
Hazard Analysis Critical Control Point
Give the 4 main goal of the Food Safety Act of 2013 or RA 10611.
Food Safety
Consumer Protection
Fair Trade
Competitive Local Products
What does FAT TOM stands for?
Food, Acidity, Time, Temperature, Oxygen, Moisture
Give the 5 types of Food Contamination.
Physical, Biological/ Microbiological, Chemical, Allergenic, Radiological
Give at least 3 hand hygiene practiced by food handlers.
Washing of hands, wearing of gloves, short and clean nails (no nail polish, no long nails)
Refers to the maximum and/or minimum value to which biological, chemical, or physical parameter must be controlled at a CCP to prevent, eliminate, or reduce to an acceptable level the occurrence of a food safety hazard.
Critical Limit (CL)