La Consolacion University Philippines

Valenzuela St., Capitol View Park Subd., Bulihan,

MalolosCity, Bulacan 3000

College of International Tourism and Hospitality Management

THC 2 – RISK MANAGEMENT AS APPLIED TO SAFETY, SECURITY, SANITATION

Finals Examination
December 17-19, 2018

Name : ___________________________________ Score : ____________

Year/Section : ___________________________________ Date : ____________
I. MULTIPLE CHOICE : Read each statement carefully and from the given
choices, choose the letter that corresponds to the best
answer. Write the letter of your choice on the space
provided before each number. Strictly no erasures. 30
points.

_____ 1. A science of the establishment and maintenance of health.

a. Hygiene

b. Grooming

c. Personality

d. Cleaning

_____ 2. May be described as the principle of maintaining cleanliness and

grooming of the external body.

a. Personal Hygiene

b. Environmental Hygiene

c. Risk Management

d. Sanitation

_____ 3. It is an aid and assistance for food managers to identify and control
potential problems before they occur.

a. HACCP System

b. Sanitation

c. Hygiene System

d. Code of Sanitation

_____ 4. It is any extraneous object or foreign matter in food which may cause
illness or injury.
 a. Physical Hazard

b. Biological Hazard

c. Chemical Hazard

d. Hazard

_____ 5. Good example of hazard such as bacteria, viruses, fungi, parasites and
prion.

a. Physical Hazard

b. Biological Hazard

c. Chemical Hazard

d. Hazard

_____ 6. Substances that naturally presented or added to food during

production.

a. Physical Hazard

b. Biological Hazard

c. Chemical Hazard

d. Hazard

_____ 7. Is a small infectious agent that can replicate only inside the living cells of
organism?

a. Virus

b. Hazard

c. Bacteria

d. Chemical

_____ 8. What is the much smaller than bacteria and requires a living host.

a. Virus

b. Hazard

c. Bacteria

d. Chemical

_____ 9. The study of virus.

a. Virology

b. Biology

c. Chemistry

d. Physics

_____ 10. Made from either DNA or RNA, long molecules that carry genetic
information.

a. Genetic Materials

b. Protein Coat
 c. Envelope of lipids

d. Bacterial Environment

_____ 11. That protects theses genes?

a. Genetic Materials

b. Protein Coat

c. Envelope of lipids

d. Bacterial Environment

_____ 12. Surrounds the protein coat when they are outside a cell.

a. Genetic Materials

b. Protein Coat

c. Envelope of lipids

d. Bacterial Environment

_____ 13. A food borne virus that has been associated with many food borne
infections. It causes liver disease. This virus is very hardly and can for
several hours in a suitable environment.

a. Hepatitis A

b. Norwalk virus

c. Rotavirus

d. Herpes virus

_____ 14. Another common food borne virus that has been associated with many
food borne infections.

a. Hepatitis A

b. Norwalk virus

c. Rotavirus

d. Herpes virus

_____ 15. The leading cause of severe diarrhea among infants and children.

a. Hepatitis A

b. Norwalk virus

c. Rotavirus

d. Herpes virus

_____ 16. It is a contagious infection that spreads when the carrier is producing
and releasing ("shedding") virus.

a. Hepatitis A

b. Norwalk virus

c. Rotavirus

d. Herpes virus
_____ 17. This virus came from the pigs by the Influenza virus A or C. Variants of the
influenza virus can also infect human.

a. Hepatitis A

b. Norwalk virus

c. Rotavirus

d. Human influenza virus

_____ 18. It is a member of the herpes virus family. It is transmitted from human to
human.

a. Epstein-Barr Virus

b. Human Influenza Virus

c. Hepatitis A

d. West Nile Virus

_____ 19. It is an infection of the brain that is caused by a virus

a. Epstein-Barr virus

b. Human Influenza Virus

c. Hepatitis A

d. West Nile virus

_____ 20. One of at least 30 known viruses capable of causing viral hemorrhagic
fever syndrome.

a. Epstein-Barr virus

b. Human Influenza Virus

c. Ebola Virus

d. West Nile virus

_____ 21. A generate state of physical, mental, and emotional well-being

a. Health

b. Safety

c. Security

d. All of the above

_____ 22. A condition in which the physical well-being of protected.

a. Health

b. Safety

c. Security

d. All of the above

_____ 23. The protection of employees and organizational facilities.

 a. Health

b. Safety

c. Security

d. All of the above

_____ 24. Mistakes such as misjudgment situation.

a. Human error

b. Employee error

c. Procedure error

d. Equipment error

_____ 25. Use of inappropriate equipment.

a. Human error

b. Employee error

c. Procedure error

d. Equipment error

_____ 26. Safety devices being removed or inoperative.

a. Human error

b. Employee error

c. Procedure error

d. Equipment error

_____ 27. Which of the following is NOT a major issue in a workplace?

a. HIV

b. Skin Disease

c. T.B. Tuberculosis

d. Asthma

_____ 28. Failure of procedure of eliciting warning of hazard.

a. Human error

b. Employee error

c. Procedure error

d. Equipment error

_____ 29. When people repeatedly and intentionally use word or actions against
someone or a group of people to cause distress and risk to their well
being

a. Bullying

b. Physical Bullying

c. Verbal Bullying
 d. Emotion Bullying

_____ 30. What is republic act 10627?

a. Anti-bullying

b. Code of sanitation

c. Sexual Harassment Act

d. Labor Code

II. MODIFIED TRUE OR FALSE : Write T if the statement is correct. If the statement
is false, underline the word or group of words
which made the statement incorrect and write
the correct answer on the space provided before
each number. Strictly no erasures. 40 points.

_________________ 1. The cleanliness and personal hygiene of food workers are

extremely important in the food service and food
processing establishment.

_________________ 2. Good personal hygiene enhances physical and emotional

well being.

_________________ 3. Cleaning your body with soap and soda will ensure that
microbes and dirt will be removed.

_________________ 4. Washing your hair every other day ensures clean hair, free
from dirt particles and germs.

_________________ 5. Cutting and trimming nails are not important to prevent

hangnails and infected nails beds.

_________________ 6. The mouth is the part of the body prone to collect harmful
bacteria and generate infection.

_________________ 7. Washing your hands should be practice before and after

meals.

_________________ 8. Washing your hands should be practice before and after

using water closet.

_________________ 9. Washing your hands should be practice before handling

money.

_________________ 10. Washing your hands should be practice after caring or

touching animals.

_________________ 11. Washing your hands should be practice before coughing,

sneezing, smoking, eating or drinking.

_________________ 12. Washing your hands should be practice before doing

activities that can contaminate hands such as taking out
garbage, wiping counter tables, handling cleaning
chemicals, picking up dropped items.

_________________ 13. In washing hands always use soap, or baking soda.

_________________ 14. Wash your hands for minimum of 10 seconds.

_________________ 15. All employees must wash their hands with soap and water
 when they arrive at work and before starting food
preparation.

_________________ 16. Employees have duty of care to provide a place of work

that is safe and without risk to health.

_________________ 17. Public Policy relative to occupational illness is expressed in

laws such as the Labor Code of the Philippines, DOLE’s
Occupational Safety and Health standards and the
Occupational Safety and Health Act of 1970 US.

_________________ 18. Procedure inefficiency is knowingly using defective

equipment.

_________________ 19. Human error is inappropriate for handling materials.

_________________ 20. Skin disease is one the major health problem in a

workplace.

_________________ 21. HIV is also one of the major health issues in a workplace.

_________________ 22. Lower legs are also one of the issue in a healthy workplace

_________________ 23. Stress employee may perform poorly or suffer low morale.

_________________ 24. Workplace depression causes include unclear supervisory

directives, unclear deadlines for completing work and poor
relationship with coworkers and overly close supervision.

_________________ 25. Excessive amount of stress can have ill health effects such
as ulcers, hypertension, headaches, and cardiac
conditions.

_________________ 26. Clear job description to reduce worker uncertainly

regarding job responsibilities.

_________________ 27. Bullying is not a major issue in healthy and safety

workplace.

_________________ 28. Good leader is a good follower

_________________ 29. Procedure is not important in training

_________________ 30. Knowing of the uses of equipment can perform well in

organization.

_________________ 31. Hazard is the potential of a substance, person, activity or

process to cause harm (injury or illness)

_________________ 32. It must be sufficient to prevent the hazard from causing

harm

_________________ 33. It must protect everyone who can be harmed from the
hazard

_________________ 34. It must not create new hazards, or production and quality
control problems

_________________ 35. It must not create a hazard to the environment or the

community of the workplace situation

_________________ 36. Prevention is the first and safest and also the most effective
measure of control for safety, health and environment
 hazards.

_________________ 37. Reward system is one of the major issue in health and
safety workplace

_________________ 38. Effective job performance system to relieve stress by

clarifying performance expectations.

_________________ 39. Employees can adopt employees wellness programs to

eliminate health problems that can be caused by a person
poor health choices.

_________________ 40. Hazard is the potential of a substance, person, activity or

process to cause harm (injury or illness)

III. ESSAY : Briefly discuss the following: 5 points each

1. What is the difference between hazard and risk?

_________________________________________________________________________

_________________________________________________________________________

_________________________________________________________________________

_________________________________________________________________________

_________________________________________________________________________

2. Explain in order of priority hazard reduction

_________________________________________________________________________

_________________________________________________________________________

_________________________________________________________________________

_________________________________________________________________________

_________________________________________________________________________

3. What is article 7877?

_________________________________________________________________________

_________________________________________________________________________

_________________________________________________________________________

_________________________________________________________________________

_________________________________________________________________________

4. How will you sustain the safety and healthy environment in a workplace as
employee?

_________________________________________________________________________
 _________________________________________________________________________

_________________________________________________________________________

_________________________________________________________________________

_________________________________________________________________________

5. Explain. “do not learn safety by accident”

_________________________________________________________________________

_________________________________________________________________________

_________________________________________________________________________

_________________________________________________________________________

_________________________________________________________________________

6. RISK Planning.

_________________________________________________________________________

_________________________________________________________________________

_________________________________________________________________________

_________________________________________________________________________

_________________________________________________________________________

CONTENT OR INFORMATION: 3PTS

CLARITY: 2PTS
TOTAL: 5PTS EACH PER ITEMS

Prepared by:

MR. JOSEPH BINGBONG M. GUTIERREZ

Faculty - HRM

Checked/Reviewed and Approved by:

MS. FE CORAZON C. VILLANUEVA

Dean, CITHM

“THE HARDER YOU WORK FOR SOMETHING,

THE GREATER YOU’LL FEEL WHEN YOU ACHIEVE.”