Food Safety

Question 1

An intergovernmental body established by FAO and WHO that defines food safety as the assurance that food won’t cause harm to consumer

Answer 1

Codex Alimentarius Commission (CAC)

Question 2

The assurance that food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use.

Answer 2

Food Safety

Question 3

FAO

Answer 3

Food and Agriculture Organization of the United Nations

Question 4

WHO

Answer 4

World Health Organization

Question 5

separates the safety aspects of food from other quality aspects that make food unfit for human consumption without necessarily presenting a danger to health.

Answer 5

Notion of Harm

Question 6

concept of food safety that makes it unfit for human consumption, even though it is safe

Answer 6

Food Suitability

Question 7

Food safety and its management should be based on measures in place to ensure that food is safe. Food safety depends on the conditions in which food is produced and prepared and not on the results of the end-product testing, which for many contaminants cannot be a reliable method for food safety assurance.

Answer 7

Concept of Assurance

Question 8

The conditions for ensuring both safety and suitability by the CAC.

Answer 8

Food Hygiene

Question 9

A food product is considered safe if it is prepared and/or used according to its intended use. The intended use and information conveyed to the consumer should be considered by the manufacturer in the product’s design. The consumer must also follow the on-pack instructions as provided by the manufacturer.

Answer 9

Preparation and/or use of a food product should be considered in product design.

Question 10

Foresees all infrastructures and public health services necessary for good food safety management;
Promulgate laws and regulations; Provide education to caregivers, consumers, travelers, health professionals, and the public.

Answer 10

Government

Question 11

responsible for ensuring that the food it puts in the marketplace or served in food establishments is safe, fit for human consumption, and meets the regulatory requirements of the country where it is marketed.

Answer 11

Food Industry

Question 12

They contribute to food safety management by providing scientific data and assessments.

Answer 12

Academia

Question 13

They are responsible for observing good hygienic practices in food prep;
reading product labels and instructions;
reporting defective (unsafe) products to public health authorities

Answer 13

Consumers

Question 14

Food Safety Act of 2013

Answer 14

RA No. 10611

Question 15

Code on Sanitation of the Philippines (1975)

Answer 15

PD No. 856

Question 16

It implements a performance-based food safety control system.

Answer 16

Food and Drug Administration Center for Food Regulation and Research

Question 17

It ensures food safety in domestic and international ports and airports of entry.

Answer 17

Bureau of Quarantine

Question 18

It conducts and documents epidemiological monitoring studies on foodborne illnesses for use in policy formulation.

Answer 18

National Epidemiology Center

Question 19

DOH

Answer 19

Department of Health

Question 20

DA

Answer 20

Department of Agriculture

Question 21

DILG

Answer 21

Department of Interior and Local Government

Question 22

LGUs

Answer 22

Local Government Units

Question 23

Agency specializing food derived from animals, including eggs and honey.

Answer 23

Bureau of Animal Industry

Question 24

Agency specializing on milk production and post-harvest handling.

Answer 24

National Dairy Authority

Question 25

Agency under DA specializing on meats

Answer 25

National Meat Inspection Service

Question 26

an act to strengthen the food safety regulatory system in the Philippines to protect consumer health, facilitate market access to local food and food products, and other purposes.

Answer 26

RA 10611

Question 27

tasked with developing and enforcing food safety standards and regulations for food items in the supply chain’s PRIMARY production and POST-HARVEST stages.

Answer 27

DA

Question 28

responsible for the safety of PROCESSED and PRE-PACKAGED food items and conducting monitoring and epidemiological studies on foodborne diseases.

Answer 28

DOH

Question 29

supervises the enforcement of food safety and sanitary rules and regulations and the inspection and compliance of business establishments and facilities within its TERRITORIAL JURISDICTION in collaboration with the DA, DOH, and other government agencies.

Answer 29

DILG

Question 30

aims to improve the way of the Filipinos by directing public health services toward protecting and promoting people’s health.

Answer 30

Code on Sanitation

Question 31

An act to strengthen food safety regulatory system in the Philippines to protect consumer health, facilitate market access to local food and food products, and other purposes.

Answer 31

RA 10611