Interworld College of Science and Technology c.

Yeast
Institute of Hospitality Management d. Molds
22. Microorganisms that spoil food and
cause diseases.
Risk Management Applied to Food Safety,
a. Poisonous bacteria
Security and Sanitation
b. Anaerobic bacteria
MidTerm Examinations. c. Aerobic bacteria
d. Pathogenic bacteria
e. Spoilage bacteria
MULTIPLE CHOICES. Using your answer sheet, 23. Reproduction process of bacteria
choose the letter of the correct answer. a. Binary fission
b. Duplication
From the 1-20 questions below, use the c. Sexual reproduction
following options or choices. d. Asexual reproduction
A. Biological Hazards e. Binary fusion
B. Chemical Hazards 24. Represents the adjustment period of
C. Ergonomics Hazards bacteria to a new environment
D. Physical Hazards a. Log phase
E. Risk Hazards b. Lag Phase
c. Stationary Phase
The following are food contaminants that may d. Death Phase
cause foodborne illness. From the options e. Logarithmic Phase
above, choose the letter of the best answer 25. Temperature Danger Zone
that described in each item. a. 5 to 60 degrees Celsius
1. Harmful microorganism b. 10 to 61 degrees Celsius
2. Salmonella c. 40 to 140 degrees Celsius
3. Cryptosporidium parvum d. 5 to 60 degrees Fahrenheit
4. Food additives e. 10 to 61 degrees Fahrenheit
5. Hair 26. Potentially Hazardous Foods
6. Pesticides a. Carbohydrates
7. Amanita b. Protein
8. Wood fragments c. Fats
9. Glass fragments d. Lipid
10. Perfumes e. Acidic
11. Wet floor 27. Low Acidity Foods
12. Molds a. Vinegar
13. Viruses b. Oranges
14. Yeast c. Tomatoes
15. Bacteria d. Pickles
16. Falling objects e. Carrots
17. Physical hazards 28. Cold Loving Microorganisms
18. Staphylococcus aureus a. Psychrophiles
19. Entamoeba histolytica b. Mesophiles
20. Wrong lifting of objects c. Thermophiles
21. Which of the following is NOT belong d. Physicophiles
to the groups? e. Chemophiles
a. Mushroom 29. Which of the following is NOT belong
b. Virus to the group?
 a. Vinegar
b. Oranges
c. Sugar
d. Lime
e. Calamansi
30-50 TRUE, FALSE or MODIFIED
A. FALSE if the statement is wrong
B. TRUE if the statement is correct
C. MODIFIED if the underline word is
to be corrected.
30. Restaurants are well aware of how
dangerous the contaminations can be,
and they must set in place practices
and procedures to keep their guests
safe from harm.
31. Remember, every restaurant is just
one careless mistake away from an
outbreak, or a foodborne incident,
that could put its patrons at severe
risk.
32. Lawsuits can cost a substantial
amount of money, and they build a
negative brand image in the minds of
current and prospective customers.
33. If a restaurant is caught indulging in
behaviors that may cause harm to
customers, the bad reviews could be
the least of worries.
34. All equipment should be well
maintained and kept clean
35. Separate equipment and utensils
should be used for raw items, i.e.,
meat and the final product
36. Wash hands thoroughly before
preparing food and when switching to
cook something new
37. Train your staff to avoid cross-
contamination
38. Discard expired food items
39. Do not buy items that are nearing
expiry or have expired
40. Frozen food should always be stored
at a specific temperature; ensure that
it is also delivered in a freezer
41. Ensure that your refrigerator is
running on the correct temperature
42. Make sure that the staff involved in
cooking and handling food always
wear gloves and hairnets
43. The foodservice industry is badgered
with daily challenges such as staffing
and handling daily orders in which
diverts focus from important fronts
like food safety and proper sanitation.
44. If restaurants adopt new
technological innovations, foodborne
illness and health code violations can
be reduced to almost none.
45. One way to ensure that you are
following all the safety guidelines is to
use a food safety & task management
application like HACCP.
46. Restaurant owners can make and
update standard operation
procedures (SOP) and checklists to
keep their employees informed of the
current health and safety guidelines.
47. HACCP guarantees that all quality
control and food safety benchmarks
are being crosschecked, and
employees are held accountable for
the tasks they carry out.
48. With HACCP, you can monitor
whether your employees are cooking
and storing food on the required time
through real-time alerts
49. Eateries need a user-friendly solution
to maintain and manage safety
standards across all their operations.
These safety standards are to be
followed in-depth by owners, as well
as their staff.
50. The risk safety standards aim to lower
the incidence of foodborne illness.