Republic of the Philippines

DEPARTMENT OF EDUCATION
Region VII, Central Visayas
Division of Cebu City, South District V
TISA NATIONAL HIGH SCHOOL
Cor. F. Llamas St., Tisa, Cebu City

PERIODICAL TEST IN FOOD PROCESSING 9 (QUARTER 2)

INSTRUCTION: READ EACH OF THE FOLLOWING STATEMENTS CAREFULLY

AND CHOOSE THE LETTER OF THE CORRECT ANSWER.

1. It is used in storing salted products.

A. Bistay C. Panandok
B. Earthen Pots D. Panakip
2. It reduces or gets rid of the number of microorganisms on the surface where food
comes in contact with.
A. Calibrating C. Sanitizing
B. Checking D. Storing
3. It is used to measure a small amount of solid and liquid.
A. Beaker C. Measuring Spoon
B. Measuring Cup D. Weighing Scale
4. It is a device used to measure the weight of fish/raw materials and ingredients
needed in fish/food processing.
A. Beaker C. Measuring Spoon
B. Measuring Cup D. Weighing Scale
5. What device is used in the preparation of brine and curing mixture?
A. A pair of scissors C. Smoking tray
B. Basin D. Tongs
6. The following are the steps in preparing equipment ready for processing
EXCEPT one.
A. Calibrating C. Sanitizing
B. Checking D. Storing
7. The following are the utensils for fish curing to be made ready and sanitized
according to manufacturer’s specifications, EXCEPT:
A. Cutting implements like knives C. Weighing Scale
B. Cutting board D. Tongs
8. Which of these is a sanitizing agent you can use for killing the germs and
microorganisms present in tools, equipment, and utensils?
A. Calcium chloride C. Sodium chloride
B. Magnesium sulfate D. Sodium hypochlorite
9. It allows processors/regulators to look at what happens during the process to
ensure safety.
A. HACCP C. HPACC
B. HAPCC D. HPCCA
10. What are the correct steps for cleaning and sanitizing in order?
1. Sanitize the surface.
2. Clean the surface.
3. Allow the surface to air-dry
4. Rinse the surface
5. Remove food from the surface
A. 5, 2, 1, 4, 3 C. 5, 2, 3, 1, 4
B. 5, 2, 4, 1, 3 D. 5, 2, 4, 3, 1
11. Why are specifications for food processing tools, equipment, and utensils
necessary?
A. Because they provide information to the user as to how they must be properly
handled and operated in order to avoid an accident
B. Specifications give information concerning the proper use, care, and maintenance of
the tools, equipment, and utensils
C. Both A and B
D. Specifications provide information about the tools, equipment, and utensils
12. The three common types of chemical sanitizers, EXCEPT one:
A. Chlorine C. Iodine
B. Hydroxide D. Quaternary ammonium compounds, or quats.
13. HACCP stands for:
A. Hazard Analysis Critical Contrast Point C. Hazard Analysis Critical Control Product

B. Hazard Analysis Critical Control Point D. Hazard Analysis Critical Compose Point
14. You have already removed the dirt from the tools, equipment, or utensils you will
use in processing the food by washing them with soap and water. Why do you still need
to sanitize or disinfect them?
A. Washing with soap and water only removes the adhering dirt
B. Washing alone cannot remove the microorganisms and germs
C. To effectively kill or destroy all the germs and microorganisms which remained after
washing
D. ALL OF THE ABOVE
15. If you are a food processor, why do you need to know the parts of the equipment,
tool, and utensil and their functions?
A. Appreciate the usefulness of a particular device
B. Correctly operate/manipulate a tool, equipment, or utensil
C. Do some simple repairs on them
D. Easily determine if a part is missing
16. Your teacher instructed you to make ready and sanitize kitchen utensils you will use
in curing fish, which of the options below will serve as your guide or basis in doing the
assigned task?
A. Industry requirements C. Manufacturer’s specifications
B. Product requirements D. Approved specifications by BFAR
17. You find difficulty in turning the knobs of the pressure cooker you are using. Which
of the following will you do?
A. apply lubricants like grease or oil at the screws C. do not do anything
B. change the knobs D. remove the knobs
18. How are you going to operate or use equipment following the manufacturer’s
specifications?
A. correctly operate them
B. determine the cost of equipment
C. be familiar with the necessary safety precautions to observe
D. be familiar with their parts and functions and to correctly operate, care and
troubleshoot them
19. For a product to be safe, it must be properly labeled. The following information shall
be declared in every label EXCEPT one.
A. net weight C. name of the consumer
B. name of the product D. name and address of the product
20. Your teacher instructed you to check and inspect all the food processing equipment
in your laboratory room. Which of the following will you do later?
A. make an oral report
B. make a checklist of the tools and equipment inspected
C. prepare a written report following the standard format
D. NONE OF THESE
21. How to keep an accurate record?
A. Keeping up-to-date
B. Useful risk management tool
C. Allows checking the health and safety performance of your business.
D. ALL OF THE ABOVE
22. What are the records to keep?
A. Registration documents
B. Safety reporting procedures
C. Testing, maintenance, and inspection details for specific types of equipment
D. ALL OF THE ABOVE
23. Which of the following does NOT belong to HACCP methodology?
A. HACCP Concepts C. HACCP preliminary steps
B. HACCP principles D. HACCP prerequisite program
24. Which of these does NOT belong to HACCP characteristics?
A. No terminal heat process is done after packaging
B. The product is not subject to contamination after processing and before packaging
C. The manufacturing process does not contain a control processing step that
effectively destroys harmful bacteria.
D. The product contains sensitive ingredients which can be assumed as potential
sources of contamination under normal circumstances.
25. How will you ensure that the workers can handle food safely during production?
A. infected with a contagious disease
B. hands are not thoroughly washed
C. wearing their Personal Protective Equipment
D. smoking during preparation/processing of food
26. How will you ensure the safety of raw materials particularly the quality of fish in
processing especially during handling?
A. checking the source of supplies C. monitoring regularly the preparation of fish
B. checking on the quality of the fish D. ALL OF THESE
27. Which of these types of lagoons is used in disposing of industrial wastes?
A. Aerated B. Anaerobic C. Flow D. Impounding
28. Which method of treating liquid waste control is employed as a preliminary
treatment for the removal of large solid particles before final treatment or discharge into
a municipal sewage system?
A. Chemical treatment C. Screening
B. Lagooning- biological disposal D. Spray – irrigation – land disposal
29. It refers to the practices and procedures implemented in processing plants to ensure
product safety, product quality, and the prevention of economic fraud.
A. GMP B. HACCP C. PPE D. SSOP
30. Biological action, sedimentation, soil absorption, evaporation, and dilution are the
principles of:
A. Screening C. Lagooning- biological disposal
B. Chemical treatment D. Spray – irrigation – land disposal
31. The floor should be smooth and sloped between ___, how many inch per foot to
prevent standing waste and water?
A. 1/8 to 3/8 B. 1/8 to 4/8 C. B. 1/8 to 5/8 D. B. 1/8 to 6/8
32. It is done to locate and repair mechanical breakdowns.
A. Corrossion C. Repairs
B. Preventive Maintenance D. Troubleshooting
33. It is defined as handling of all wastes in the plant including food wastes, scratch
paper, and fallen dry leaves on the ground, trimming wedges, and many others into
useful products.
A. Disposal solid waste C. Toilets
B. Drinking fountain D. Washing facilities
34. These are components of GMP emphasizing sanitation procedures designed for the
promotion and maintenance of health and cleanliness in a processing plant.
A. GMP B. HACCP C. PPE D. SSOP
35. These are situations that ensure the safety of workers as well as food products that
reach the consumers.
A. Good Working Conditions C. Report Preparation
B. Preventive Maintenance D. Troubleshooting
36. It is a primary concern of all food processing firms to prevent or minimize hazards of
product contamination and conditions aesthetically offensive to the consumers.
A. Calibration B. Inspection C. Sanitation D. Storation
37. It is important to interpret correctly the manufacturer's specifications of equipment
before operating them to ___________.
A. be familiar with their parts and their function
B. avoid accidents due to faulty operation of equipment
C. be able to determine the correct operation of the equipment
D. ALL OF THESE
38. It is a partial treatment with the use of chemical coagulants of lime followed by
ferrous sulfate or alum.
A Chemical treatment C. Impounding lagoon
B. Flow-through lagoon D. Screening
39. It must be an area or manner to prevent nuisance and used breeding
A. Toilets B. Solid wastes C. Final disposal D. Water container
40. Which of the following is the legal basis of waste management implementation?
A. R.A. 8550 B. R.A.9003 C. R.A 9155 D. R.A. 9503
41. Personal hygiene such as proper clothing, head covering, gloves, and boots should
be checked properly.
A. Disposal solid waste C. Toilets
B. Employee Sanitation D. Washing facilities
42. What is the purpose of applying strict quality control in choosing raw materials for
processing?
A. produce a good, finished product
B. prevent inferior finished products
C. produce a sound marketable product
D. ALL OF THE ABOVE
43. In checking the production record: daily control chart, weekly summaries of
activities, and corrective actions must be maintained for a period of at least,
how many ___ months from the date of manufacture?
A. 9 B. 10 C. 11 D. 12
44. It consists of holding the effluent of the waste in open earthen pits.
A. Disposal solid waste C. Lagooning
B. Employee sanitation D. Screening
45. GMP covers 3 accepted standards in the maintenance and safety of the following
EXCEPT one.
A. housekeeping activity C. production and process control
B. worker’s hygiene ad safety D. good working conditions of equipment and facilities
46. Check if, during storage and transport, the product is not exposed to any of the
following, EXCEPT one:
A. contamination with dust or filth from the environment
B. direct sunlight or near source of strong sunlight
C. high temperature and humidity
D. low temperature and exposure
47. Why should you check the equipment that is electrically operated before using
them?
A. prevent accident
B. practice using the equipment
C. avoid errors and accidents in their operation
D. make sure plugs, outlets and electrical insulation are not defective
48. This meets the requirements of industries discharging small daily volumes of wastes
or a sensual operation.
A. Flow-through lagoon B. Impounding lagoon C. Screening D. Spray irrigations
49. This serves as an economic and objectionable waste disposal method when land is
available.
A. Flow-through lagoon B. Impounding lagoon C. Screening D. Spray irrigations
50. It requires less land and relies on biological action.
A. Flow-through lagoon B. Impounding lagoon C. Screening D. Spray irrigations