1. It is a thick line drawn by freehand representing the details of a part that has been cut off. *
a. Short break line
b. Phantom line
c. Cutting plane line
2. It is a set of inclined thin lines used to show the surface that has been cut. *
a. Dimension line
b. Section line
c. Extension line
3. It is a thin line drawn with two short and long dashes. *
a. Phantom line
b. Center line
c. Leader line
4. It is a series of thick lines indicating an imaginary cut through an object along the line. *
a. Visible line
b. Hidden line
c. Cutting plane line
5. It is a thick line used to show the outline of an object. *
a. Hidden line
b. Extension line
c. Visible line
6. It is brought about by any solid, liquid or gaseous substance. *
a. Physical hazard
b. Chemical hazard
c. Biological hazard
7. It is the process of identifying, analyzing, evaluating, and controlling hazards. *
a. Risk Assessment
b. Hazard
c. Risks
8. It adds stress on the body due to extreme temperature and noise. *
a. Psychological hazard
b. Biological hazard
c. Physical hazard
9. These are causes of fungi, parasites and other microorganisms that affects the human being. *
a. Physical hazard
b. Biological hazard
c. Psychological hazard
10. It gives pressure in the work place that can cause stress, and emotional strain. *
a. Psychological hazard
b. Physical hazard
c. Biological hazard
B. Direction: Choose T if the statement is correct and F if not.
1. OSH center also performs surveillance of the workers’ health in relation to their work. *
True
False
2. Organizing first aid and emergency treatment are beneficial to the workers. *
True
False
3. Participation in the analysis of occupational diseases and accidents is also a function of OSH. *
True
False
4. OSH is assigned to identify and assess the risks from health hazards in a workplace. *
True
False
5. The objective of OSH is to protect the workers from injury, sickness or death through safe and healthful working condition. *
True
False
6. A knife is used in opening packages or sachets of ingredients. *
True
False
7. Thaw frozen food properly and do not soak it in water. *
True
False
8. A towel is used when holding hot cooking equipment. *
True
False
9. Gloves prevent food contamination when handling the food. *
True
False
10. Remove any jewelry before working in the kitchen. *
True
False
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Answer:
1.b
2a
3b
4c
5a
6c
7b
8c
9a
10b
1 true
2false
3true
4false
5false
6true
7true
8false
9true
10false
Explanation:
no need to explanation