RISK MANAGEMENT

Question 1

is any material consisting essentially of protein, carbohydrate, and fat used in the body of an organism to
sustain growth, repair vital processes, and furnish energy – it is the basic need of all living beings

Answer 1

food

Question 2

It 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 2

the notion of harm

Question 3

Food safety and its management should be based on measures in place to
ensure that food is safe.

Answer 3

the concept of assurance

Question 4

A food product is
considered safe if it is prepared and/or used according to its intended use.

Answer 4

preparation and design

Question 5

Public health and food control authorities have the leading role in managing food safety and overseeing the
safety of food supply, from primary production up to the point of consumption.

Answer 5

government

Question 6

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 6

industry

Question 7

• Observation of good hygienic practices in the preparation of food;
• Reading the information on the labels of products and observing the instruction for the preparation
and storage of products;
• Reporting defective (unsafe) products to public health authorities and/or manufacturers; and
• Being discriminatory in selecting products, brands, and establishments to exclude those that may
present a risk for health, do not respect food hygiene, do not meet regulatory requirements, or have
unethical practices.

Answer 7

consumers

Question 8

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

Answer 8

academia

Question 9

give the sectors involved in food safety management

Answer 9

government
industry
consumers
academia

Question 10

is 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 10

food safety act of 2013 (ra no. 10611)

Question 11

is 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 11

department of agriculture

Question 12

mainly responsible for the safety of processed and prepackaged food items and conducting monitoring and epidemiological studies on foodborne diseases.

Answer 12

department of health

Question 13

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 13

department of interior and local government

Question 14

They are responsible
for sanitation in public markets, slaughterhouses, micro and small food processing establishments, and public
eating places (Food Safety Act of 2013).

Answer 14

local government units

Question 15

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

Answer 15

code on sanitation of the philippines

Question 16

refers to the unintended presence of harmful organisms or substances in food. Most foodborne illnesses are the result of eating contaminated food.

Answer 16

contamination

Question 17

Any substance in food that can cause illness, injury, or
harm

Answer 17

hazard

Question 18

is a danger to food safety caused by disease-causing microorganisms such as
bacteria, molds, yeasts, viruses, or fungi.

Answer 18

biological hazard

Question 19

is a danger to food safety caused by chemical substances, especially cleaning
agents, pesticides, and toxic metals.

Answer 19

chemical hazard

Question 20

is a substance that causes an allergic reaction.

Answer 20

alllergen

Question 21

is the contamination of raw food items or the plants or animals from which they come, in their natural settings
or habitats.

Answer 21

direct contamination

Question 22

the transference of hazardous substances,
mainly microorganisms, to food from another food or surface such as equipment, worktables, or hands.

Answer 22

cross contamination

Question 23

refer to diseases, usually
either infectious or toxic, caused by agents that enter the body through the ingestion/consumption of
contaminated food.

Answer 23

foodborne illnesses

Question 24

are single-celled microorganisms. Some
bacteria are beneficial, like those that aid in the digestion of food or those used in making cheese and yogurt.

Answer 24

bacteria

Question 25

Bacteria that are dangerous when consumed by humans are called?

Answer 25

pathogens

Question 26

occur when a pathogen produces a toxin(s) while growing in food
before it is eaten.

Answer 26

intoxications

Question 27

are caused when viable food pathogens survive through the host’s stomach into the
intestine.

Answer 27

infections

Question 28

The reproduction of bacteria and the increase in
the number of organisms is called?

Answer 28

bacterial growth

Question 29

This resting period,
during which very little growth occurs, is known
as the (?) and may last from 1 - 4 hours.

Answer 29

lag phase

Question 30

a period of
accelerated growth

Answer 30

log phase

Question 31

which lasts until the bacteria crowd
others within their colony, creating competition
for food, space, and moisture.

Answer 31

stationary phase

Question 32

during which
bacteria die at an accelerated rate

Answer 32

negative growth phase

Question 33

F A T T O M means?

Answer 33

food
acidity
temperature
time
oxygen
moisture

Question 34

maximum alkaline level?

Answer 34

ph 7.0

Question 35

Most diseasecausing bacteria can grow within a temperature range of 41°F to 135°F (5°C to 57°C)

Answer 35

temperature danger zone (tdz)

Question 36

is applied to food items
that have not been heated to a safe temperature or kept at an improper temperature.

Answer 36

temperature abuse