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MIDTERMS 1ST SEMESTER > RMASSS > Flashcards

RMASSS Flashcards

Midterm Exam

1
Q

Steps in the _______ include: receiving and storing raw materials and ingredients, preparation and processing of raw materials and ingredients, post-process handling, packaging, and storing food products, and shipping and distribution of products

A

Flow of Food

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2
Q

12 Acids present in foods

A

Citric Acid - Lemon/Orange
Tartaric Acid - Tamarind
Acetic Acid - Vinegar
Oxalic Acid - Tomato
Tannic Acid - Tea
Caffeotannic Acid - Coffee
Malic Acid - Apple
Lactic Acid - Milk
Butyric Acid - Butter
Carbonic Acid - Soda water
Ascorbic Acid - Gooseberry
Lauric Acid - Coconut milk

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3
Q

Small single-celled microorganisms that must be magnified over 1000 times to be seen. Under the microscope, they appear as individual rod like, spherical, or spiral-shaped cells or they may join together to form clusters resembling bunches of grapes, chains, pairs, or groups of four cells

A

Bacteria

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4
Q

Risk management is a human activity and it takes place within one or more cultures (organizational culture, etc.). Risk managers must be aware of the human and culture factors that the risk management effort takes place in and know the influence that human and culture factors will place on the risk management effort.

A

Considers Human and Culture Factors

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5
Q

Bacteria, viruses, parasites, and molds that are capable of causing infectious or intoxicating foodborne disease. They can enter the body through ingestion of contaminated food or water, blood, feces, soils, or by inhalation of airborne particles.

A

Pathogens

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6
Q

Risk Management Principles

A
  1. Integration-(Pagsasama-sama)
  2. Structured and Comprehensive
  3. Customized (Ipasadya)
  4. Inclusive (Kasama)
    5.Dynamic (Pabago-bago)
  5. Uses best available information
  6. Considers human and culture factors
  7. Practices continual improvement
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7
Q

An area surrounding food processing equipment that is free of potential sources of contamination. An area extending 12 inches from either side and below the product and extending to the ceiling should be free from unprotected splash areas, drives, motors, bearings, and fixtures.

A

Product Safety Zone

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8
Q

A disease or condition that is transmitted or carried to people through ingestion of food that is contaminated with harmful microorganism or chemicals

A

Foodborne Illness

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9
Q

The process of collecting and evaluating information on hazards associated with a food at each step of the process and determining which are significant and, therefore, must be addressed in the HACCP plan.

A

Hazard Analysis

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10
Q

Food can go through several stages before
reaching the consumer’s plate.

These stages may include:

A

Growing
Slaughtering - Animals
Catching- Fishing
Processing
Packing
Delivering
Receiving
Storing
Preparing
Cooking
Displaying
Selling
Serving

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11
Q

It is a national government agency responsible for regulating the manufacture and sale of most foods sold in the Philippines.

A

Bureau of Food and Drug Administration ( BFAD )

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12
Q

Through experience and learning, risk managers must strive to continually improve an organization’s risk management efforts.

A

Practices continual improvement

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13
Q

Some microorganisms in the vegetative state are able to change their form to become dormant spores.

A

Spores

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14
Q

A written document, based on established HACCP principles, which describes the procedures necessary to produce safe foods.

A

HACCP Plan

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15
Q

A risk assessment can help you to determine:

A
  • How severe a risk is
  • Whether any existing control measures are effective
  • What action you should take to control the risk, and how urgently the action needs to be taken.
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16
Q

is an ongoing process and should be carried out particularly when changes to equipment, layout or procedures occur in a work .

A

Risk assessment

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17
Q

Approximately 100 times smaller than bacteria and are the smallest type of microbial contaminant.

A

Viruses

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18
Q

Workplace safety training is a process that aims to provide your workforce with knowledge and skills to perform their work in a way that is safe for them and their co-workers.

A

Training

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19
Q

An organization’s risk management approach should be customized to their own needs, including the organization’s objectives and the external and internal context in which the organization operates.

A

Customized (Ipasadya)

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20
Q

are a key activity in effective management of workplace health and safety.

A

Risk assessments

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21
Q

A packaging method in which all of the air is mechanically removed from the package.

A

Vacuum Packaging

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22
Q

A surface-active cleaning compound made by combining animal or plant fats or oils with an alkaline solution.

A

Soap

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23
Q

The presence of harmful substances or disease causing microorganisms in food

A

Contaminants/Contamination

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24
Q

Foods that are more likely to become involved in an outbreak of foodborne illness because of their physical or chemical properties or how they are used by the consumer.

A

Higher Risk Food

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25
Q

Effective risk management is done by considering information from the past and present as well as anticipating the future. Therefore, 1.) the information from the past and present must be as reliable as possible, and 2.) risk managers must consider the limitations and uncertainties with that past and present information.

A

Uses best available information

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26
Q

A point, step, or procedure in a food process at which a control measure can be applied and at which control is essential to reduce an identified food hazard to an acceptable level

A

Critical Control Point (CCP)

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27
Q

When more than one person eats contaminated food and becomes ill.

A

Outbreak

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28
Q

A type of cleaning system that does not require disassembly of the equipment that is being cleaned

A

Clean-in Place (CIP)

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29
Q

A type of low pH chemical sanitizer. Regular use of ________ also helps to prevent mineral deposits from accumulating on equipment surfaces

A

Acid Sanitizers

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30
Q

The type of infectious disease that can spread from person to person through contact with feces, saliva, or mucus secretions

A

Contagious

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31
Q

In simple terms, _______ is an approach used by organizations to control losses

A

Risk management

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32
Q

A wound, cut, fracture, or other damage to the body caused by ingesting food contaminated with foreign objects

A

Foodborne Injury

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33
Q

The legal basis of Occupational Safety and Health (OSH) laws in the Philippines is the:

A

Presidential Decree No. 442

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34
Q

The 5 sanitation process

A
  1. Preparation
  2. Pre-rinse
  3. Clean
  4. Post-rinse
  5. Sanitize
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35
Q

In the food industry, cleaning and sanitizing process are very important to achieve great levels of food safety and quality. All non-food product contact surfaces, such as (walls, ceiling etc.) and food product surfaces such as (utensils and equipment) should be involved in this process.

A

True

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36
Q

Creating and following a comprehensive, structured risk management approach leads to the most consistent, desirable risk management outcomes.

A

Structured and Comprehensive

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37
Q

Labor Code of the Philippines which states that the State shall afford protection to labor, promote full employment, ensure equal work opportunities regardless of sex, race or creed and regulate the relations between workers and employers.

A

Presidential Decree No. 442

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38
Q

The fifth step in the sanitization process. The goal of sanitizing is to reduce, but not completely eliminate the number of pathogens and spoilage microorganisms on a surface.

A

Sanitize

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39
Q

National HIV/AIDS Law of 1998.

A

RA 8504

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40
Q

Are passed by federal or state legislative bodies such as state legislatures when a need for government control is recognized.

A

Laws

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41
Q

The emergency plan includes: All possible
emergencies, consequences, required actions, written procedures, and the resources available

A

Plans

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42
Q

The date at which a product is no longer of adequate quality or is unsafe to eat. Other dating terms are also used to indicate maximum shelf life for quality or safety

A

Expiration Date

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43
Q

The most effective way of reducing the spread of bacteria is ________ because it removes pathogens such as viruses, bacteria and other harmful substances such as dirt. ________ and ________ can be prevented.

A

Hand washing, Direct food
contamination, Cross- contamination

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44
Q

A document from a supplier of raw materials, ingredients, or additives that indicates that their product meets certain safety or quality requirements and/or was manufactured under appropriate sanitary conditions.

A

Letter of Guarantee

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45
Q

Categories of Potential Food Hazards:

A
  • Physical (examples: finger nails, rings, hair, plasters, etc.)
  • Chemical (examples: sanitizing solution, cleaner, pesticides, oil from machinery, etc.)
  • Biological (examples: viruses, bacteria, fungi, mold, etc.)
  • Allergens (examples: peanuts & nuts, fish & shellfish, milk, wheat, eggs, soya)
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46
Q

A written procedure or set of procedures that describes how to perform a given operation.

A

Standard Operating Procedure (SOP)

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47
Q

A common source of pathogenic bacteria are people, to avoid contaminating food and causing illness the highest possible standards of personal hygiene and personal habits should be observed by everyone who works with food.

A

Personal Hygiene

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48
Q

It is a substance or a mixture containing soaps and/or surfactants (any organic substance/mixture) intended for washing and cleaning processes

A

Detergent

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49
Q

F.A.T.T.O.M

A

F - Fat
A - Acid
T - Time
T - Temperature
O - Oxygen
M - Moisture

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50
Q

An organization should integrate its risk management efforts into all parts and activities of the organization.

A

Integration (Pagsasama-sama)

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51
Q

As the organization changes, including its external and internal context, the organization’s risk mgt. program and efforts should change, too. Change is inevitable and successful organizations know how to work with change.

A

Dynamic (Pabago-bago)

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52
Q

What are the five PPE

A

1.Toque
2. Coat
3. Apron
4. Pants
5. Shoes

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53
Q

Occupational Safety and Health in the country is primarily governed by:

A

REPUBLIC ACT No. 11058

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54
Q

Enforcement of Safety and Health Standards.

A

The Administrative Code

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55
Q

A single incidence of foodborne illness. An outbreak occurs when more than one case of foodborne illness is reported

A

Case

56
Q

Employees Compensation and State Insurance Fund.

A

Presidential Decree 626

57
Q

It’s an agency that issues and enforces food safety regulations that pertain to the safety of meat, poultry, and shell eggs

A

Food Safety and Inspection Service (FSIS)

58
Q

Risk Assessments 3 components

A
  1. Risk Identification
  2. Risk Analysis
  3. Risk Evaluation
59
Q

DOLE meaning

A

Department of Labor and Employment

60
Q

Potentially toxic chemicals that are capable of causing illness. ________ include natural occurring compounds in food such as allergens or plant or animal toxins; preservatives, flavors, or chemicals accidentally added at excessive levels; or cleaners,sanitizers, fuels, and other hazardous chemicals that contaminate food through careless practices

A

Chemical Hazards

61
Q

Free from soils. Cleaning is a necessary part of the sanitization process because residual surface soils can physically block sanitizers from reaching microorganisms or chemically neutralize them

A

Clean

62
Q

on prevention and compensation.

A

Philippine Labor Code

63
Q

A measure of the amount of minerals in water

A

Water Hardness

64
Q

The 5-step process for cleaning and sanitizing a surface. The steps are 1) Preparation, 2) Pre-rinse, 3) Clean, 4) Post-rinse, and 5) Sanitize. All steps must be carried out in this order to assure the safest possible surface.

A

Sanitization Process

65
Q

To be most effective, risk management should involve all stakeholders in appropriate and timely ways. This allows the different knowledge sets, views, and perceptions of all stakeholders to be considered and implemented into risk management efforts.

A

Inclusive (Kasama)

66
Q

is a vital process. A process to assist resource allocation-based decision making designed to identify potential events (risks) that may affect the enterprise.

A

Risk management process

67
Q

A systematic method for identifying, monitoring, and controlling biological, chemical or physical hazards that may occur during the flow of food.

A

HACCP (Hazard Analysis Critical Control Point)

68
Q

A chlorine-based chemical sanitizer. In contrast to sodium or calcium hypochlorite, the activity of chlorine dioxide is less affected by changes in pH or the presence of organic matter.

A

Chlorine Dioxide

69
Q

is equipment worn to minimize exposure to hazards that cause serious workplace injuries and illnesses.

A

PPE (Personal Protective Equipment)

70
Q

OSHS meaning

A

Occupational Safety and Health Standards

71
Q

A chemical compound that reduces surface microorganisms to safe levels.

A

Sanitizer

72
Q

Bacteria can multiply in around ________ when they are in the right conditions. When they multiply they do so by splitting into two.
This process is called _______.

A

10-20 minutes, binary fission

73
Q

Low acid foods to which acid(s) or acid food(s) are added. FDA requires that acidified foods have a water activity greater than 0.85 and have a finished equilibrium pH of 4.6 or below

A

Acidified Food

74
Q

A detailed chart that illustrates all steps in the flow of food; i.e. the sequence of steps needed to transform raw materials and ingredients into a manufactured food product

A

Flow Diagram

75
Q

Iodine based sanitizing compounds. Agent that is used for sanitizing.

A

Iodophors

76
Q

The exposure of wet equipment or utensils to air for the purpose of drying through evaporation. _________ is preferred for removing surface moisture from cleaned and sanitized equipment surfaces because it is less likely to recontaminate surfaces compared to other methods.

A

Air Dry

77
Q

Water that is sanitary, or safe to drink. Potentially hazardous foods

A

Potable

78
Q

Caused by eating a food that contains chemical toxins produced by microorganisms Four-Hour Rule. The rule that states potentially hazardous foods should not be stored within the Temperature Danger Zone (TDZ) for more than 4 hours.

A

Foodborne Intoxication

79
Q

Bacteria, molds, and yeasts that are intentionally added or encouraged to grow in foods to create desirable flavors, alter texture, or extend product shelf life

A

Beneficial Microorganisms

80
Q

One of the main causes of food poisoning are _____ and most cases of illness are caused by bacteria. Viruses, parasites and naturally poisonous foods are examples of other biological causes of illness linked to food

A

Biological Hazards

81
Q

A chemical solution used to sanitize hands that have been previously cleaned. In some cases, sanitizers are included in hand cleaning formulations

A

Hand Sanitizer

82
Q

Any surface that comes into direct contact with food or ingredients during normal operations. Because of their close association with food, food contact surfaces are at greatest risk for causing food contamination

A

Food Contact Surface

83
Q

A term defined under the federal and state laws to describe a food that is “unfit for human consumption”. A food can be declared adulterated if it is 1.) contaminated with microorganisms, toxic chemicals, or foreign objects that cause disease or injury to the consumer or 2.) prepared, stored, or processed in an unsanitary environment

A

Adulterated Food

84
Q

Foods with chemical and physical properties that support the growth of microorganisms

A

Potentially Hazardous Foods (PHFs)

85
Q

Arriving at work every day clean and fresh is good practice. Bacteria that naturally live on the hair and skin can be removed by taking a shower daily. Potentially harmful microbes living on and in the bodies can also be found in perfectly healthy people. Transferring of these organisms can easily occur from body to food and cause illness.

A

True

86
Q

involves considering what could happen if
someone is exposed to a hazard (for example, COVID-19) and the likelihood of it happening.

A

Risk assessment

87
Q

Foreign objects in foods that may cause injury or distress to the consumer. The Food and Drug Administration defines a physical hazard as any hard or sharp foreign object that is between 7 and 25 mm (about ¼ to 1 inch) in size although smaller objects can cause injury to infants, surgery patients, or the elderly.

A

Physical Hazards

88
Q

An action taken when results of monitoring at a CCP indicates a loss of control

A

Corrective Action

89
Q

Issued once a law is passed, an appropriate government agency is granted authority to enforce the law by regulation. The agency then establishes a registration or inspection system designed to make sure the regulation is followed. Regulations may be revised at any time by the responsible agency so long as the original intent of the law is maintained.

A

Regulations

90
Q

It is imperative that a food workplace is well equipped, designed and constructed in a way that it helps minimize the risk of hazards to food. A food handler needs to be aware of the general principles and the part played in the workflow

A

The correct premises and equipment and its importance to food safety.

91
Q

The first step in the process of cleaning surfaces. Large pieces of debris and smaller food particles are removed with a broom, brush, squeegee, or vacuum

A

Dry Cleaning

92
Q

A mechanical device that is installed on potable water lines to prevent back pressure from occurring.

A

Vacuum Breaker

93
Q

A biological, chemical, or physical agent that can cause food to become unsafe and cause illness or injury. Compare with the term “significant hazard” used in HACCP.

A

Hazard

94
Q

is the discipline, culture, and control structure an organization has in place to continuously improve its risk management capabilities in a changing business and risk environment.

A

Risk management

95
Q

Chemicals added to food to delay spoilage, enhance flavor and color, or increase the nutrient content. Although considered safe when used at government approved levels, additives can become chemical hazards if they are used at higher than specified levels.

A

Food Additives

96
Q

The four ideal conditions for bacterial multiplication:

A

Food- Spoiled foods
Moisture – Ex. Meat & Fish
Warmth or temperature
Time

97
Q

The personal cleanliness and hygiene of food
handlers are critical to protecting against foodborne illness. If a food handler is dirty, the risk for food contamination increases.

A

True

98
Q

A multi- disciplinary group of individuals with expertise and experience in a food product and process that are responsible for writing the HACCP plan.

A

HACCP Team

99
Q

are ‘tiny living things’. ______is a common cause for most cases of food poisoning but it is important to know that not all types of bacteria are harmful. ‘Helpful’ bacteria can be found in
yoghurts, cheese and beer ex. Lactobacillus

A

Bacteria

100
Q

Single or multi-cellular organisms that require a living host to obtain nutrients. ______ do not grow in foods but may form spores - like structures called oocysts. These are resistant to disinfectant treatments and can survive for long periods of time in soil, feces, and water supplies.

A

Parasites

101
Q

The best choice for drying hands. Friction during drying helps to remove any residual soils and microorganisms missed by washing.

A

Single-Use Paper Towels

102
Q

FSIS meaning

A

Food Safety and Inspection Service

103
Q

Any step at which biological, chemical, or physical hazards can be controlled

A

Control point (CP)

104
Q

A system used to describe the amount of acid in a solution.

A

pH Scale

105
Q

Any chemical that might become a source of chemical contamination. Many types of chemicals are used in the day - to -day operation and maintenance of food processing facilities including cleaners, sanitizers, grease removers, lubricants, fuels, coolants, paints, and pesticides. When used correctly, they are safe.

A

Toxic Chemicals

106
Q

The temperature range in which pathogens can grow is between 41°F (5° C) and 135° F (57°C).

A

Temperature Danger Zone(TDZ)

107
Q

Examples of vehicles of contamination:

A

Hands
Cutlery
Kitchen Utensils
Chopping boards
Containers
Crockery such as plate
Dish Cloths
Pests
Work surfaces such as table

108
Q

Microorganisms that grow in the absence of atmospheric oxygen. Clostridium botulinum, the cause of botulism food poisoning, is an example of a strict anaerobe because it will grow only in the absence of oxygen. E. Coli is a facultative anaerobe because it will grow with or without oxygen present.

A

Anaerobes

109
Q

A class of organisms that includes molds and yeasts.

A

Fungus

110
Q

The ideal temperature is around _________, which is also body temperature.

A

37°C/98.6°F

111
Q

The process of risk assessment involves six basic steps.

A

Step 1: Identify hazards (source of risk or danger)
Step 2: Analyze consequences (potential injury, property damage, etc.)
Step 3: Assess risk (probability, frequency, severity of risk)
Step 4: Determine action (methods of removing or reducing risk)
Step 5: Implement Controls (redesign, removal, new methods, audit)
Step 6: Evaluate Controls

112
Q

creating the Occupational Safety and Health Center under the Employees Compensation Commission

A

Executive order 307

113
Q

HACCP meaning

A

Hazard Analysis Critical Control Point

114
Q

is called the danger zone because most food poisoning bacteria multiply between these temperatures.

A

5°C/41°F and 63°C/145.4°F

115
Q

Identify Resources Available for Safety and Security Procedures

A

A. Training
B. PPE
C. Plans

116
Q

Washing of hands should be done before the work starts, before handling food:

A

*As often as needed to keep hands clean.
*When switching between handling raw and cooked food.
*After serving food.
*After using the toilet.
*After handling raw eggs in their shell.
*After sneezing and coughing.
*After touching the hair or face.
*After performing cleaning duties/handling chemicals.
*After touching rubbish/waste and bins.
*After drinking, eating or smoking.

117
Q

is a food poisoning bacteria that people carry. It
lives on our skin, hair and in cuts and boils. This is why when preparing food, gloves and blue plasters are used. Before starting a shift at work, if there is a septic cut, weeping spot or boil, it should reported to a supervisor.

A

Staphylococcus Aureus

118
Q

The exposure of your workers and/or customers/clients to COVID-19 is a foreseeable risk that must be assessed and managed in the context of your operating environment.

A risk assessment will assist
to:

A
  • Identify which workers are at risk of exposure.
    *Determine what sources and processes are causing the risk.
  • Identify if and what kind of control measures should be implemented, and
  • Check the effectiveness of existing control measures.
119
Q

BFAD Acronym

A

Bureau of Food and Drug Administration

120
Q

Any action or activity to prevent, reduce to acceptable levels, or eliminate a biological, chemical, or physical hazard

A

Control Measure

121
Q

OSH meaning

A

Occupational Safety and Health

122
Q

The state in which correct procedures are followed and safety criteria are met. In HACCP, A process is in control when methods are in place that prevent, eliminate, or reduce hazards to acceptable levels

A

Control

123
Q

The ability to track food back to the manufacturer in case the food is implicated as the source of a foodborne illness and is involved in a food recall.

A

Trace Back

124
Q

Found in potatoes, tomatoes, eggplants, and some types of beans. Risks are usually low because varieties that contain low levels of toxins have been selected over many years. Some seafood may contain natural toxins at an unsafe level. Tetrodotoxin in puffer fish, tomatoes, potatoes, and eggplants, contain natural toxins called solanine and chaconine.

A

Natural Toxins

125
Q

A food or food ingredient that has a pH value less than 4.6. Most pathogenic bacteria do not grow in acid foods or low acid foods that are acidified to an equilibrium pH value of 4.6 or below

A

Acid Food

126
Q

Food that is in a form that is edible without washing, cooking or additional preparation by the consumer. The term includes raw, washed fruits and vegetables, pre-cooked foods, and any other food that can be reasonably expected to be consumed in the same form that it was purchased.

A

Ready-To-Eat Foods

127
Q

Act of Strengthening Compliance with Occupational Safety and Health (OSH) Standards and Providing Penalties for Violations.

A

RA 11058

128
Q

Microorganisms, like people, require adequate levels of carbohydrates, proteins, lipids (fats and oils), minerals, and vitamins to support basic metabolic processes

A

Nutrients

129
Q

Food sanitation and hygiene guidelines require food handlers to wear ______,______,______ to make sure that hair doesn’t contaminate food. Wearing of aprons outside the food preparation area is not allowed since bacteria are easily carried back to the food preparation area.

A

hats, hairnets and beard guards

130
Q

An iron alloy that is the preferred material for food contact surfaces because it is smooth, is not easily scratched, and resists corrosion from most cleaners and sanitizers.

A

Stainless Steel

131
Q

Surfaces that do not normally come in direct contact with food. However, their potential to cause product contamination should be considered since they may be in close proximity to exposed foods

A

Non-food Contact Surfaces

132
Q

Comprehensive Drugs Act of 2002

A

RA 9165

133
Q

Hazards to food mean anything that could harm consumers by causing discomfort, injury or illness. There are many possible hazards to food at each of the stages from farm to table.

A

Hazards to Food

134
Q

A storage system in which raw materials, ingredients, and food products with the earliest expiration dates are used or shipped before those with later dates so that the oldest ones are used first. Items that have exceeded the expiration date should be discarded

A

First In, First Out (FIFO)

135
Q

Strongly alkaline. _______ cleaners break down large molecules of protein and fat into smaller, more soluble chemicals that can be rinsed away

A

Caustic

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