3 Sanitary Procedures That Can Help Reduce Contamination in The Food Preparation Area in A Foodservice Facility (6pts)

VISAYAS STATE UNIVERSITY I - _____ III-______
DEPARTMENT OF FOD SCIENCE AND TECHNOLOGY II- _____ IV -_____

Visca, Baybay City, Leyte BonusI-_____
Total: ___________
HRTM 22 (3rd long exam) Set D
Name: __________________________________ Class Schedule:__________________ Date: __________________
General Instruction: Please write legibly. No erasures

please. Any erasure will make the item automatically
wrong. Those who will be caught cheating will be
reported to USSO. Good luck students! And nice
spending the whole semester with you.
I. Identify the word(s) described in each item. Use the

figures below as guide. Connect letters from the
guide and write the word formed in the space
provided (10 pts).
__________________1.) risk present in food that could

threaten customers health
__________________2.) seriousness of the II. Enumeration.
consequences if exposure to 1. The 1st 5 HACCP methodology (5 pts)
hazard occurs a._________________________________________
__________________3.) any point, step or procedure b._________________________________________
at which control can be c._________________________________________
applied and food safety hazard d._________________________________________
can be controlled e._________________________________________
__________________4.) In HACCP, it means failure to 2. 3 sanitary procedures that can help reduce
meet the specified critical contamination in the food preparation area in a
limits foodservice facility (6pts)
__________________5.) hygienic practices for workers a._________________________________________
with direct contact to food,
b._________________________________________
food-contact surfaces and
c._________________________________________
food packaging materials
3. Purpose of SSOP (2 pts)
a._________________________________________
b._________________________________________
4. Elements of SSOP (4 pts)
a._________________________________________
b._________________________________________
c._________________________________________
d._________________________________________
5. Areas to be addressed in cGMP (4 pts)
a._________________________________________
b._________________________________________
c._________________________________________
d._________________________________________
6. Characteristic of an ideal sanitizer
(4 pts)
a._________________________________________
b._________________________________________
c._________________________________________
d._________________________________________
III. True or False. Write True if the statement is true

and False if otherwise.
________1.) Clostridium spores are more easily

destroyed by chlorine sanitizers than
1.)
vegetative cells.
________2.) Quats are more preferred sanitizer because
it dows not irritate the skin of the one
using it.
________3.) In cGMP, it is important and is specified
that lockers should be provided distant
from the food processing area 2.)
________4.) Well maintained sanitary condition of
physical facilities can contribute food
adulteration
________5.) Sick workers should impose leave from
work
________6.) In SSOP, documentation should be properly
maintained. 3.)
________7.) Critical limits assigned in HACCP must be
measurable
________8.) Equipment used in the processing must be
calibrated
________9.) Generally, one of the major problems in
food service is lack of effective written 4.)
procedures
________10.)Good supervision is a key to a successful
food service sanitation program.
IV. Essay.
1.) Explain the importance of cGMP and SSOP? (5
pts) 5.)
2.) What most likely will happen if the manager is
pro-product quantity, disregarding food safety
(5 pts)
3.) Identify and explain what important food safety
task does the International Food Safety Icon
represents (15 pts).
Bonus: Write the NEW vision and mission of VSU (5 pts)
Vision: ________________________________________
______________________________________________
______________________________________________
Mission:_______________________________________
______________________________________________
______________________________________________

3 Sanitary Procedures That Can Help Reduce Contamination in The Food Preparation Area in A Foodservice Facility (6pts)

Uploaded by

Copyright:

Available Formats

3 Sanitary Procedures That Can Help Reduce Contamination in The Food Preparation Area in A Foodservice Facility (6pts)

Uploaded by

Document Information

Original Description:

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

3 Sanitary Procedures That Can Help Reduce Contamination in The Food Preparation Area in A Foodservice Facility (6pts)

Uploaded by

Copyright:

Available Formats

VISAYAS STATE UNIVERSITY I - _ III-__

DEPARTMENT OF FOD SCIENCE AND TECHNOLOGY II- _ IV -_

Name: ______________ Class Schedule: Date:

General Instruction: Please write legibly. No erasures

I. Identify the word(s) described in each item. Use the

__________________1.) risk present in food that could

III. True or False. Write True if the statement is true

________1.) Clostridium spores are more easily

Bonus: Write the NEW vision and mission of VSU (5 pts)

You might also like