A system that identifies, evaluates, and controls hazards significant for food safety is
called HACCP.
A system that identifies, evaluates, and controls hazards significant for food safety is
called HACCP.
A system that identifies, evaluates, and controls hazards significant for food safety is
called HACCP.
STI ORMOC CAMPUS
ORMOC CITY
I. INSTRUCTIONS: Choose the correct and definitely not the wrong answer! Trust yourself not your
seatmate for they will laugh you when you both fail! DO NOT WRITE ANYTHING IN THIS TEST
PAPER USE SEPARATE SHEET, 1 WHOLE MA’AM? –YES! 1 WHOLE……….
1. Is the process of managing & preventing 7. Is an Act whose primary objective is to have
pests, such as insects, rodents, & animals, zero waste?
from causing damage to building? a. Republic Act No. 9003
a. Pest Control b. Republic Act No. 10611
b. Building Them Out c. Ecological Solid Waste Management Act of
c. Exterminate 2004
d. Eliminating food Supply d. Ecological Solid Waste Management Act of
2. It is a method of controlling pest ensures that 2001
the pest cannot enter the premises. 8. Is a set of written cleaning procedures that
a. Pest Control layout what is to be cleaned, who is to clean
b. Building Them Out with, when is it to be cleaned and how is it
c. Exterminate going to clean.
a. Pest control plan
d. Eliminating food Supply
b. Waste management Plan
3. It is done by blocking out all possible
c. Sanitation plan
entrances example placing screens in all
d. Routine Equipment Maintenance
windows and doors?
9. Is the document containing information on the
a. Pest Control
potential hazard of a chemical product and
b. Building Them Out
how to work safely with it?
c. Exterminate
a. Personal Protective Equipment (PPE)
d. Eliminating food Supply
b. Cleaning Schedule Sheet (CSS)
4. A cleaning schedule outlining how each items c. Recordkeeping Sheet (RKS)
need to be clean, who is responsible and how d. Material Safety Data Sheets (MSDS)
it frequently it happen.
Sanitation Plan used to describe sanitary
10. Below are the proper Dishwashing Procedures;
principles for the preservation of health.
what is the correct sequence of Dishwashing
a. First sentence is correct, second sentence
Procedures?
is incorrect
i. Wash ii. Pre Rinse iii. Scrape iv.
b. First sentence is incorrect, second
Drain v. sanitize vi. Rinse
sentence is correct
c. Both sentence is correct
a. i, ii, iii, iv, v, vi
d. Both sentence is incorrect
b. i, v, iii, iv, ii, vi
5. Hygiene refers to the cleanliness of a person’s c. iii, ii, i, vi, v, iv
body; RA No. 10611 or also known as d. iv, v, vi, I, ii, iii
Ecological Solid Waste Management Act of
2000
11. It is a biological, chemical, or physical agent in
a. First sentence is correct, second sentence
or condition of food with the potential to cause
is wrong
an adverse health effect
b. First sentence is incorrect, second
a. Hazard
sentence is correct
b. Risk
c. Both sentence is correct
c. Contamination
d. Both sentence is incorrect
d. Hazardous Agent
6. It is refers to unwanted materials of any types,
12. These may be bacteria, viruses, moulds,
especially what is left after the useful parts parasites, toxins, chemicals, and other
have been removed. foreign materials.
a. Waste Management System a. Hazard
b. Waste b. Risk
c. Biodegradable Waste c. Contamination
d. Non-biodegradable Waste d. Hazardous Agent
13. It is checking by testing, measuring, or
observing whether a critical control point is 17. It means having things under control (noun) or
under control. to direct, regulate, or command (verb).
a. Monitoring a. Control
b. Verification b. Verification
c. Hazard Control c. Critical Limit
d. Control d. Critical Control Point
14. It involves checking the implementation and 18. Applying this principle involves listing the
effectiveness of the HACCP system. steps in the process and identifying where
a. Monitoring significant hazards are likely to occur
b. Verification a. Identify the Critical Control Points
c. Hazard Control b. Conduct a Hazard Analysis
d. Control c. Establish Critical Limits
15. This criterion separates acceptability from d. Monitor Critical Control Points
unacceptability. It may refer to temperature, 19. This principle is the procedures followed
time, pH level (i.e., acidity or alkalinity), when a deviation in a critical limit occurs.
water activity, and level of cleanliness. a. Identify the Critical Control Points
a. Monitoring b. Verification
b. Verification c. Establish Critical Limits
c. Critical Limit d. Establish corrective actions
d. Critical Control Point 20. The HACCP team may identify activities such
16. It is a step in the food chain where activities as auditing CCPs, record review, prior
are carried out or conditions prevail which shipment review, instrument calibration, and
can influence the safety of the product and product testing as part of the verification
where control can be exercised over one or activities.
more factors to prevent or eliminate a food a. Identify the Critical Control Points
safety hazard or reduce it to an acceptable b. Verification
level c. Establish Critical Limits
a. Monitoring d. Establish corrective actions
b. Verification
c. Critical Limit
d. Critical Control Point
II. ENUMERATION:
1-7. Give the 7 Principles of HACCP
8-12. HACCP Stands for?
13-20. Give at least 8 Important Terms Used in HACCP
21-28. Make an Illustration of Food Flow
29-33. the sequence of Dishwashing Procedures
34-37. 4 basic methods of Pest Control
39-40 what are the Three Primary Objectives of Ecological waste Management.
41-42. What are the two main Categories of waste.
43-49. waste Management Hierarchy
50. complete description of your subject.
III. ESSAY
INSTRUCTIONS: answer briefly, you can answer using Filipino language if you’re comfortable and can
elaborate using it. Do not pressure yourself; but make your brain think critically.
1. Give the number 1 principle of HACCP and simplify. (10pts)
2. Why HACCP does become the CORE of other regulatory agencies that mandate Food Safety. (10pts)
3. Why do we need to consider Safe Design of Product to Food safety Program? 10pts)
Prepared by: ANGELA C. CATIMPOHAN
Proverbs 3:5-6 - "Trust in the LORD with all your heart and lean not on your own understanding; in all your ways submit to him, and he will
make your paths straight.
