Questions and Answers
Which of the following groups is considered a high-risk population for foodborne illnesses?
What term is used for an establishment that prepares, produces, and serves food or beverages?
What is defined as an infection or intoxication resulting from consuming contaminated food?
What is the role of food regulations in the food supply chain?
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Which of the following does not represent a method of keeping food safe?
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What is one of the main roles of a food manager?
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Which symptom is NOT commonly associated with foodborne illness?
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What temperature range is associated with time-temperature abuse of food?
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Which of the following factors is a contributory cause of foodborne illness?
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What is the purpose of food safety practices?
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What is the primary goal of food safety?
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Which of the following is NOT a requirement for food labeling under CODEX ALIMENTARIUS?
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Which step is NOT included in the main flow of food?
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What is a critical method to prevent cross-contamination in food handling?
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At what temperature range is food considered to be at risk of time-temperature abuse?
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Which practice helps in preventing time-temperature abuse?
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What is not a step in the food handling flow?
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What is one of the methods to ensure safe food materials?
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Which agency is primarily responsible for public health, including food safety?
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Which of the following acts is aimed specifically at food safety in the Philippines?
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What is one of the key divisions outlined in the Sanitation Code of 2013?
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What is the role of Food Business Owners (FBO) in food safety?
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Which regulatory body oversees the safety and quality of seafood products?
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What is a significant feature of the Republic Act No. 9003?
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What should consumers do regarding food safety practices?
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Which of the following is NOT a responsibility of regulatory authorities?
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What is the primary responsibility of food suppliers regarding their deliveries?
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At what temperature should raw eggs be delivered?
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Which statement about the FIFO method is correct?
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What is the purpose of a cleaning schedule?
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What does MAP stand for in food packaging?
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Which of the following statements is true regarding the cleaning process?
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What is the significance of the use-by date for food products?
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What does ROP stand for in food packaging techniques?
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Study Notes
Food Borne Illness
- Foodborne illness is caused by unsafe food consumption.
- Symptoms include abdominal pain, diarrhea, fever, nausea, vomiting, and malaise.
- Costs of foodborne illness include work loss, medical expenses, long-term disability, and potential death.
- Food safety is crucial due to increased public demand for health protection, resistance of microbes, changes in consumption habits, and growing population needs.
- Food managers must create hygiene policies, train food handlers, model behaviors, supervise practices, and revise policies per new laws or scientific findings.
- Outbreaks are defined as two or more people with symptoms, confirmed through lab analysis after local authority investigation.
- Contributing factors to foodborne illness include poor personal hygiene, time-temperature abuse (5°C - 57°C or 41°F - 135°F), cross-contamination, and improper cleaning.
Key Terms
- Adulterated Food: Impure, unsafe, or unwholesome food.
- Food Safety: Discipline covering food handling, preparation, and storage to prevent illness.
- Safe Food: Free of harmful contaminants, preserved through various methods.
- CDC: Centers for Disease Control and Prevention.
- FDA: Food and Drug Administration.
- Food Additive: Preservatives, colors, and flavors added to food.
- Foodborne Illness: Infection or intoxication from consuming contaminated food.
- High-Risk Population: Groups at greater risk include infants, children, pregnant women, elderly, and immunocompromised individuals.
Vulnerable Groups
- Elderly individuals
- Immunocompromised persons
- Lactating women
- Infants and toddlers
Food Safety Standards Regulations
- Importance lies in safeguarding public health, consumer confidence, and economic protection.
- Food regulations govern the food supply chain, ensuring minimum safety standards.
Key Regulatory Bodies
- DOH: Department of Health, the primary public health agency.
- FDA: Regulates the safety and quality of food products.
- BAI: Bureau of Animal Industry, overseeing meat and poultry safety.
- BFAR: Bureau of Fisheries and Aquatic Resources, focusing on seafood safety.
- LGU: Local Government Units enforce food safety regulations locally.
National Food Safety Laws and Regulations
- Republic Act No. 9003: Focuses on waste management impacting food safety.
- Republic Act No. 10611: Comprehensive framework for food safety in the Philippines.
- IRR: Guidelines for compliance with food safety acts.
Food Sanitation Code of 2013
- Strengthens the food safety system, with key divisions on sanitation practices, personal hygiene, food handling, waste management, and pest control.
Roles and Responsibilities
- Regulatory Authorities: Enforce laws, inspect, and investigate foodborne outbreaks.
- Food Business Owners: Comply with standards, implement safety systems, train staff, and maintain records.
- Consumers: Be aware of safe practices and report issues.
Food Handling and Storage Practices
- Fundamental steps include menu planning, purchasing, receiving, storing, preparation, cooking, holding, serving, cooling, and reheating.
- To ensure food safety, prevent cross-contamination and time-temperature abuse.
Preventing Food Safety Issues
- Use separate equipment for different food types to avoid cross-contamination.
- Clean and sanitize work surfaces after every task.
- Prepare raw meat, fish, and poultry separately from ready-to-eat foods.
- Time-temperature abuse occurs when food is held outside safe temperature ranges (41°F to 135°F or 5°C to 57°C).
Key Concepts in Food Storage and Safety
- Ideal delivery temperature for raw eggs is at or below 7°C.
- Adopt FIFO (First-In-First-Out) inventory practices to manage stock.
- Cold storage should not be overloaded; organization in refrigerators is crucial (e.g., arrange RTE foods on top, raw poultry at the bottom).
- Monitor food temperatures; frozen food should be kept at -18°C to -10°C for safety.
Cleaning and Disinfection
- Cleaning involves removing dirt and organic material using water and detergents.
- Maintain cleanliness as you work to ensure ongoing safety.
- Contact time for disinfectants is critical for effective sanitation.
- Proper sanitation practices lower disease-causing microorganisms to safe levels.
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Description
This quiz covers the basics of food borne illnesses, including causes, symptoms, and the impact on public health. Participants will learn about the risks associated with contaminated food and the importance of food safety measures. Test your knowledge on this critical health topic and understand the human and economic costs involved.
