1. Definition of Terms

Question 1

Any substance, processed, semi-processed, or raw, intended for human consumption

Answer 1

Food

Question 2

Assurance that food is free from contaminants and hazards and will not cause harm to human health

Answer 2

Food Safety

Question 3

Assurance that food is acceptable for human consumption according to its intended use

Example: burned meat (would not cause harm but not palatable, therefore not suitable; do not necessarily cause illnesses)

Answer 3

Food Suitability

Question 4

Conditions and measures necessary to ensure safety and suitability of food from production to consumption

Vital in maintaining hygienic and healthy conditions during production until consumption

Answer 4

Food Hygiene

Question 5

Any biological, chemical, or physical agent, foreign matter or other substances not intentionally added to food that may compromise food safety or suitability

Ex. plastic in food
(do not necessarily can harm/give disease)

Answer 5

Contaminant

Question 6

1) Biological,
2) Chemical, or
3) Physical agent
in food with potential to cause an adverse health effect

Ex. nakakatusok na object

Answer 6

Hazard

Question 7

Foodborne illnesses are usually caused by (5) _____ entering the body through contaminated food.

Answer 7

1. bacteria
2. viruses
3. parasites
4. prions
5. chemical substances

Question 8

Contamination of food may occur at ___ ____ in the process from food production to consumption

Answer 8

any stage

Question 9

Means that all people at all times, have physical, social, and economic access to sufficient, safe, and nutritious food preferences and dietary needs for an active and healthy life.

Answer 9

Food security

Question 10

A mandatory regulatory activity enforced by local/national authorities.

It protects the health and safety of consumers and help assure the safety and quality of foods being traded.

Answer 10

Food control system

Question 11

Four pillars of food safety

Answer 11

1. Availability
2. Accessibility
3. Utilization
4. Stability

Question 12

Supply of sufficient quality and quantity of food

Answer 12

Availability

Question 13

All people, of all economic and social status, have access to food

Answer 13

Accessibility

Question 14

How the body uses the nutrients of the food

Answer 14

Utilization

Question 15

Ability to maintain the 3 former pillars

Answer 15

Stability