SAS 1-4

Question 1

“The sum of all
contributions to the complete physical, mental and social well-being of humans
through an understanding and application of veterinary medical science.”

Answer 1

Veterinary Public Health (WHO)

Question 2

is the foundation of trust in the food business

Answer 2

Food Safety

Question 3

refers to the conditions and measures necessary to ensure the safety of food from production to consumption. It is a fundamental requirement of any food process that the food produced should be safe for consumption.

Answer 3

Food Hygiene

Question 4

The creation of conditions and implementation of measures necessary to ensure the safety and suitability of meat at all stages of the meat production chain

Answer 4

Meat hygiene

Question 5

is a system of ensuring the quality and safety of food through the elimination or
prevention of potential hazards and contamination that can occur during post harvest handling and storage of raw materials and ingredients, preparation, processing, packaging, storage and distribution of finished products up to the point of consumption

Answer 5

Food Safety

Question 6

The food Safety Act

Answer 6

Republic Act No. 10611
Food Safety Act of 2013

Question 7

refers to any substance not intentionally added to food which is present in such food
as a result of the production (including operations carried out in crop industry, animal husbandry and
veterinary medicine) post harvest handling, manufacturing, processing, preparation, treatment,
packing, packaging, transport or holding of such food as a result of environmental contamination.

Answer 7

Contaminant

Question 8

measure refers to any action and activity that can be used to prevent or eliminate food
safety hazard or to reduce it to an acceptable level.

Answer 8

Control measure

Question 9

a situation involving exposure to danger

Answer 9

Risk

Question 10

Types of food hazards

Answer 10

-biological
- chemical
- physical

Question 11

food that are spoiled or tainted because they either contain microorganisms, or toxic substances that make them unfit for eating

Answer 11

Food Contamination

Question 12

action taken to remove from sale, distribution and consumption foods which may pose a safety risk to consumers

Answer 12

Food Recall

Question 13

maintaining cleanliness and grooming of the external body

Answer 13

Personal hygiene

Question 14

Water that is safe to drink

Answer 14

Potable Water

Question 15

Temp for cooking fish, beef and pork

Answer 15

63C

Question 16

temp for cooking ground beef, pork

Answer 16

71C

Question 17

Safe internal temp for egg dishes

Answer 17

71C

Question 18

Safe internal temp for chicken, turkey, duck meal

Answer 18

74C

Question 19

Code on Sanitation

Answer 19

PRESIDENTIAL DECREE No. 856 December 23, 1975
“ Code on Sanitation of the Philippines”