PART 3

Question 1

agency for food derived from animals including eggs and honey production;

Answer 1

BAI

Question 2

agency for milk production and post harvest handling;

Answer 2

NDA

Question 3

agency for meat

Answer 3

NMIS

Question 4

for fresh fish and other seafoods including those grown by aquaculture;

Answer 4

BFAR

Question 5

or plant foods;

Answer 5

BPI

Question 6

or pesticides and fertilizers used in the production of plant and animal food;

Answer 6

Fertilizer and Pesticide Authority (FPA),

Question 7

for fresh coconut;

Answer 7

Philippine Coconut Authority (PCA)

Question 8

or sugar cane production and marketing;

Answer 8

Sugar Regulatory Administration (SRA)

Question 9

or rice, corn and other grains.

Answer 9

NFA

Question 10

When the food starts to become unacceptable in terms of quality, this is termed the

Answer 10

maximum shelf life of the product.

Question 11

is one tool that can be used to predict maximum shelf life by the retailer.

Answer 11

Predictive modeling

Question 12

Foods must can still be sold once the use-by date has elapsed

Answer 12

false

Question 13

enables the vendor to carry out proper stock control. This gives information on the display life Of the product.

not relevant for consumers just for retailers

Answer 13

sell-by date

Question 14

This is the date up to which the product should retain its particular properties when stored under the correct conditions.

Answer 14

best before

Question 15

chilled units should operate at __C

Answer 15

<7°C

Question 16

frozen units at __C

Answer 16

<-18°C,

Question 17

• No single regulatory agency is responsible for monitoring this process. Instead, responsibility is fragmented among multiple state and federal agencies, and, increasingly, shared with foreign governments and international organization

Answer 17

true

Question 18

Therefore, the single most important challenge in food safety may be finding a way to put in place a___ for managing food safety

Answer 18

Systems approach

Question 19

highest crop yield

Answer 19

sugarcane, pineapples, bananas

Question 20

lowest crop yield

Answer 20

maize,rice, mangoes, coconut

Question 21

___(GAPs) have been developed to help producers minimize food safety lapses, but they need to be ___l___,___.

Answer 21

Good Agricultural Practices

scientifically grounded, economically realistic, and tailored to local conditions.

Question 22

• Specific food safety issues on the farm include

Answer 22

• use of improperly treated manure and poor-quality water.

Question 23

Clean water is not about the water itself rather the____ itself

Answer 23

contamination

Question 24

if farmers = GAPs
then processors -=

Answer 24

Good Manufacturing Practices (GMPs)

Question 25

The temperature of the food upon arrival should be checked to ensure it has not passed an acceptable level, i.e. chilled food __°C, frozen food __°C.

Answer 25

<10
<-12

Question 26

. This date must be used for foods which are highly perishable and likely to a risk to human health, e.g. fruits and dairy products

Answer 26

‘use-by’ date

Question 27

food production starts at ___ level

Answer 27

farmer

Question 28

• The__defines GAPs as “practices that address environmental, economic and social sustainability for on-farm processes, and result in safe and quality food and non-food agricultural products

Answer 28

FAO (food and agriculture organization)

Question 29

goal of food processing

Answer 29

kill, inhibit or remove pathogens

Question 30

salmnella thrives in low moisture

Answer 30

false

Question 31

two sources of food safety problems that f retailers:

Answer 31

unsafe food handling practices and inadequate infrastructure.

Question 32

Contamination by food handlers is a major problem at the retail level, for multi-ingredient foods. especially with this pathogen

Answer 32

noroviruses - highy infectious