Food Hygiene and Sanitation

Preliminary Examination

Name: ___________________________________________Course:_____________ Date:___________ Score:___________

I - IDENTIFICATION: Choose the best possible answer in the table below. Write your answer on the space provided.

Parasites Harmful microorganism Food virus Food-borne illness Beneficial micro organism
Virus Bacteria Food intoxication Hygiene Food infection
Contamination Sanitation Safety Pathogens Hazards

1. __________________It refers to the principle of maintaining good health.

2. __________________ are illnesses transmitted to people by food which usually result in intestinal upset and fever.
3. __________________It refers to the cleaning of the environment that affects health.
4. __________________ type of microorganisms that is used in food production.
5. __________________ These are single-celled microorganisms that can cause food-borne illnesses and spoilage.
6. __________________ It is a food-borne illness caused by toxins formed in the food by toxin-producing pathogens.
7. __________________This microbial organism do not reproduce in food, they can survive and cause illness to anyone
who consumes the food.
8. __________________This type of organism requires a host in order for it to survive. Poor personal hygiene is usually the
culprit of contamination of this.
9. __________________ This food-borne illness occurs when pathogens enter the body through ingestions of
contaminated food.
10. __________________ It is a type of microorganism that spoil food or cause disease (pathogens).

II – MULTIPLE CHOICE: Write only the letter of your answer on the space provided. Use CAPITAL letter only.

11. _______Are all bacteria harmful?

a. Yes b. No c. Sometime d. Most often
12. _______What is the most common cause of food poisoning?
a. Personal dislike of taste b. Contaminants of the food c. Virus d. Pathogenic bacteria
13. _______What do the bacteria need to multiply?
a. Heat and moisture b. Time c. All of these d. Food/nutrients
14. _______What is the ideal temperature for bacteria to multiply?
a. 63c b. 5c c. 35c d. 82c
15. _______What is a spore?
a. The discolored part of a fungus b. The outer covering of a bacteria c. A grain of pollen d. The start of a septic spot
16. _______How to lower the water activity (aw) of the food to control the growth of microorganisms.
a. By adding seasoning, pepper, garlic and salt
b. By adding sugar, salt, alcohol or acid
c. By adding oil, soy sauce and lemon
d. By adding bay leaf, white pepper and chili
17. ________How long does it take for the bacteria to multiply?
a. 10-20 minutes b. 30-45 minutes c. Days, weeks, months, who knows d. 1-2 hours
18. ________These can be transmitted from person to person, from people to food and from people to food-contact surfaces.
a. Molds b. Fungi c. Viruses d. Parasites

19. ________At what pH level of acidity does the food should be in to avoid the growth of food borne microorganisms.
a. 3.0 b. 8.0 c. 7.6 d. 7.0
20. ________A conditions that favor the growth of most foodborne microorganisms (except the)?
a. Fungi b. Viruses c. Yeasts d. Bacteria
III - TRUE or FALSE: Write TRUE if the statement is true otherwise, FALSE if it is false.

21. __________Most governments have laws to maintain sanitary conditions.

 22. __________The concern for hygiene and sanitation in a restaurant starts with food preparation.
23. __________A sanitation program will insist on effective exhaust systems.
24. __________Good hygiene is influenced by habits.
25. __________Food service is not a sanitation issue.
26. __________Deliver food at proper temperature.
27. __________Use unclean, and where inappropriate, refrigerated trucks.
28. __________The employees must not cooperate to inspect the products when they are delivered.
29. __________make their inspection reports available, if asked.
30. __________Heat is a good method to kill bacteria in food.

IV - ENUMERATIONS: Enumerate the following:

1-9 Basic characteristics of Viruses

10-13 Preventing Cross-Contaminations

14-20 Proper Hand washing Procedure:

V - ILLUSTRATION: Draw the chart that shows how time and temperature is controlled throughout the flow of food to
minimize microbial growth. 20 pts.

TRIVIA – What is the most expensive spice of the world? 5pts.

Hint: S@F@O@