Republic of the Philippines DEPARTMENT OF EDUCATION Region I SCHOOLS DIVISION OFFICE Dagupan City JUDGE JOSE DE VENECIA SR. TECHNICAL-VOCATIONAL SECONDARY SCHOOL QUARTER 1- SUMMATIVE TEST SY 2021-2022 FOOD FISH PROCESSING 8 Choose the letter of the correct answer. Write the letter before the number. 1. Which of following is NOT an example of PPE? a. Prescript eye glass b. Aprons c. Face shields d. Surgical masks 2. Which of the following choices is the correct meaning of PPE? a. Physiological Protective Equipment c. Physical Protective Equipment b. Personal Protective Equipment d. none of the choices 3. If abrasion is an example of skin disease, which of the following is a disease of intestinal? a. dysentery b. corona virus c. hepatitis d. all of the above 4. It is a broad term and accepts standards in safety and maintenance. a. SSOP b. PPE c. GMP d. Hygiene 5. Handwashing thoroughly requires at least _____ needed. a. 20 hours b. 20 minutes c. 20 seconds d. 20 days 5. What is the 3-stunt way of treating off the fire? a. Stare. Drop. Run b. Stop. Drop. Roll c. Stop. Drop Run d. Stare. Drop. Roll 6. The meaning of GMP is Good ____ practices. a. monitoring b. manufacturing . momentum d. none of the choices 7. It is an equipment which covers and protect your body from stains and accidents. a. Hairnet b. Gloves c. Face mask d. Apron 8. It can reduce risks and protects the integrity of biological experiments. a. Inventory b. record-keeping c. housekeeping d. Checking 9. They are the one or responsible for cleaning all the laboratory area such as benches, equipment and the like. a. Administration c. Housekeeper b. Laboratory personnel d. all of the above 10. When using facemask, you are preventing the spread of ______. a. killer smile b. breathes smell . microorganisms d. all of the above 11. The main reason why food personnel are wearing apron because it is ____. a. hygienic b. trendy c. uniform d. good looking 12. When is the best time to use PPE? a. after the procedure b. before procedure c. during procedure d. all the time 13. If hand towel is used to dry face and hands after handwashing, then, the use of apron is to protect food from ____. a. dirt b. saliva c. stains d. dust 14. If hand towel is used to dry face and hands after handwashing, then, the use of apron is to protect food from ____. a. dirt b. saliva c. stains d. dust 15. Checking the source of supplies is under the workplace sanitation regulation aspect of ____. a. Monitoring during production c. Reporting and record-keeping b. Handling raw materials and supplies d. Storing and transporting 16. Identifying the new product from previous product is under the workplace sanitation regulation aspect of _. a. Monitoring during production c. Reporting and record-keeping b. Handling raw materials and supplies d. Storing and transporting 17. Labelling the product is under the workplace sanitation regulation aspect of ___. a. Monitoring during production c. Reporting and record-keeping b. Handling raw materials and supplies d. Storing and transporting 18. Which of the following best define the meaning of first aid? a. First aid is a kit for an emergency used b. First aid is a display thing as additional decoration seen by the people c. First aid is an immediate treatment/care given to person suffering injury
d. all the above 19. Complete this: First aid kits must be kept _____. a. hiddenly b. securely c. scattered d. accessibly 20. Low -risk workplace is workers do not engage in dangers while high-risk workplace is _____. a. workers exposed to dangers c. both a & b b. workers are not exposed to dangers d. none of the choices 21. Housekeeping reduce risk and protects the integrity of biological experiments. a. true b. false c. both a & b d. none of the choices 22. Cleaning up equipment after use. a. true b. false c. both a & b d. none of the choices 23. Laboratory surfaces should be clean and free from the clutter. What does clutter mean? a. details and content c. outputs and sorted products b. personnel d. customers 24. If hand towel is used to dry face and hands after handwashing, then, the use of face mask is to protect food from ____. a. dirt b. saliva c. stains d. dust 25. Gi Hun work as food personnel in a food factory named Squid Factory. He wears a complete attire of PPE, but also wearing his wedding ring. What do you think does Gi Hun should not necessary wear? a. wearing PPE b. wearing face mask c. wearing wedding ring d. all of the above 26. When visiting a food processing factory or laboratory, you must ____. a. protective clothing c. wear PPE b. adheres personal hygiene d. all of the above 27. If you are the supervisor or manager of a food establishment or facility, what will you do if one of the workers are infected with contagious diseases? a. fire them at work c. have them a sickness leave b. allows them to work d. none of the choices 28. As a supervisor of a food process facility, how will you make sure that the entrails and gills are removed? a. tasting b. asking c. evaluating d. monitoring 29. How will you take an action if there are broken glassware? a. Play with the broken glassware c. Take a picture of it and post online b. Carefully sweep up large pieces, wipe damp cloth d. none of the choices 30. How will you pass the knife properly? a. Pass the knife by handling b. Keep the tips of your finger curled in c. When carrying, keep the knife blade pointing down at your side d. all of the above 31. How will you disposed properly the chemical and wastes? a. segregate chemicals from other wastes c. both a & b B. mixed in one container all the kinds of wastes d. all the above 32. Which of the following choices is the best method in making physical hazards-free workplace? a. removed electrical cords displayed c. both and b B. ignored or move on the side d. all of the above 33. Why entrance and exit are provided in a food establishment? a. visitors will not frustrate c. visitors will follow safety protocol b. visitors will be guided d. all of the above 34. For every produce product, labelling is important. Expiration date is part of labelling, why do product have an expiration date? a. consumers are safe to consume the product B. consumers are aware to the product’s availability c. consumers will just see it because it is part of the design d. both a and b 35. How many times to inspect and monitor containers, raw, processed, stored and transported product? a. often b. regular c. occasionally d. weekly 36. Which of the following choices is the best first aid for treating minor burns? a. applies toothpaste b. applies ointment c. run under running water d. rub the burnt skin 37. When someone is food poisoned, which of the following is the best first aid to do? a. Place the victim on left side position c. Cry until someone will come b. Give the victim unprescribed medicine d. None of the choices 38. Who do you think is the best one to call for help if you cannot solve the issue of doing the out large job?
a. co-worker b. outside expertise c. maintenance d. administration 39.The following are intestinal disorders: I. common cold II. Abrasions III. Typhoid fever IV. Hepatitis V. covid19 a. I, II b. II, III c. III, IV d. IV, V 40. The following are parts of labelling, which is all about preservatives and metric units of the ingredients? I. Lot code II. Chemical additives III. Open date marking IV.Net weight V. Ingredients a. I, IV b. II, IV c. II, III d. I, V