30 Questions
What is one of the top 5 causes of foodborne illness?
Poor personal hygiene
Which agency in the Philippines is responsible for food safety in the primary production and post-harvest stages of the food supply chain?
DOA
What is the penalty range for violations under the Food Safety Act of 2013 in the Philippines?
$50,000 to $500,000
What is the main goal of the Food Safety Act of 2013 in the Philippines?
To protect the public from food- and waterborne illnesses
What are food hazards defined as in Lecture 2?
Anything in the food that could cause illness, injury, or discomfort
Which agency in the Philippines supervises the enforcement of food safety and sanitary rules and regulations?
DILG
What type of microorganisms are viruses compared to bacteria?
Smaller
Where do parasites live?
On or in other organisms
What should be done to meat and fish to kill parasites?
Cook them thoroughly
What is the main source of viruses found in food and water?
Sewage and polluted water
Which of the following foods are considered potentially hazardous?
Low acid foods
What should you look out for in low-acid canned food to ensure safety?
Dents, bulges, leaks, or rust
Which pathogen accounts for the highest percentage of foodborne illnesses?
Norovirus
What are possible causes of foodborne illness according to the text?
Holding food at improper temperatures
What is the definition of food safety according to the text?
Ensuring that food will not cause harm when prepared or eaten as intended
Which of the following is NOT a possible cause of foodborne illness as mentioned in the text?
Reheating leftover food properly
What type of bacteria causes foodborne illness through intoxication?
Bacteria that release exotoxins into food
Why is proper hand washing crucial in preventing foodborne illnesses?
To avoid contaminating food with harmful bacteria
Why is it important for people with certain illnesses to not be allowed in the processing area of a food facility?
To reduce the risk of transmitting illnesses to food products
What is one of the ideal traits expected from workers in terms of personal hygiene?
Properly groomed
How long should individuals wash their hands for to maintain proper hygiene?
At least 20 seconds
What is the most common cause of vomiting and diarrhea in foodborne illnesses mentioned in the text?
Norovirus
Why do customers prefer to see food handling staff who take hygiene seriously?
To feel confident about food safety
What is recommended as a preventive measure for norovirus infection?
Drinking plenty of fluids to prevent dehydration
What is the recommended temperature that all foods must be reheated to within 2 hours?
165°F
Which type of fish can be stored in the freezer for the shortest period according to the text?
Fatty fish (only 2 to 3 months)
What is one of the factors that can make microorganisms grow faster in food?
High water content
How long should raw poultry be stored in the fridge according to the text?
1 to 2 days
What is one of the key factors microorganisms require to grow?
Time
According to the National Restaurant Association, in what order should different types of food be refrigerated?
$Ready-to-eat foods, Seafood, Ground meat and ground fish, Whole cuts of meat$
Learn about different sources of foodborne diseases such as viruses, parasites, and naturally poisonous foods. Understand how these microorganisms can contaminate food and cause illness if not properly handled or cooked.
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