Activity 2 - Multiple Choice
Directions. Read each statement carefully and choose the letter that corresponds to the correct answer.
Write the letter of the correct answer in a sheet of pad paper.
1. Which of the following options is acquired by eating contaminated food?
A. Air borne illness
B. Food borne illness C. Skin disease D. Lung illness
2. Which of the following options refers to the science of good health that signifies cleanliness and freedom
from the risk of infectious diseases?
A. Hazards
B. Sanitation
3. When does the perfect time for the personnel wash their hands to ensure food safety?
C. Hygiene
D. Cleanliness
A. After handling raw food
B. Immediately after using the
C. At the start of food handling activities
D. All of the above
4. Which of the following options is the concern of personnel hygiene?
A Weaning of clcan hands
B. Freedom from any diseases
C. Observing sanitary habits and clean washable garments
D. All of these
5. Which of the following options below defines as the assurance that food will not cause harm to the
consumer when it is prepared?
A. Food hygiene
B. Good grooming
C. Food safety
D. Good manufacturing product
6. Which of the following describes the origin and a development of particular disease?
A. Food safety
B. Disasters
C. Food borne illness D. Epidemiological
7. Which of the following options does not belong to the group?
B. Scarlet fever
C. Lesions
D. Sever rashes
8. Which of the following does not belong to the group?
A. Dysentery
B. Typhoid fever
C. Pneumonia D. Hepatitis
9. The following options are diseases of respiratory tract except.
B. Common cold
C. Sore throat D. Trench mouth
10. The following options are activities that need to be refrained by the people who are engaged in food
B. Spitting
C. Chewing or eating D. Checking the result
11. What shall visitors do in food manufacturing, processing or handling areas?
B. Jagger
C. High heels D. Personal Protective Equipment
12. Which of the following options possess a level of threat to life?
B. Hazard
C. Debris
D. Illness
13. Which of the following signifies cleanliness and freedom from risk of infectious disease?
B. Safety
C. Grooming D. Sanitation
14. What is the fifth step in hand washing techniques?
C. Scrub thoroughly your hands
D. Rinse thoroughly
A. Abrasions
A. Infected ears
handling except.
A. Smoking
A. Sexy clothes
A. Hazard Analysis
A. Hygiene
A. Rub hands together
B. Use disinfectant
15. Which of the following is not a GMP requirement on personnel hygiene?
A. Hazard analysis
C. Health
D. Personal cleanliness
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Answer:
1. B.
2. D.
3. D.
4. D.
5. D.
6. C.
7. C.
8. A.
9. D.
10. B.
11. D.
12. B.
13. D.
14.D.
15. A.