FFP 8 Quarter 1 SummativeTEST

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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

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