DEPARTMENT OF EDUCATION

Region V
Division of Camarines Sur
NEW PARTIDO HIGH SCHOOL
Catagbacan, Goa, Camarines Sur

THIRD GRADING PERIOD

TLE – 9 (Horticulture)

Name: __________________________________________ Grade &Section: __________ Score: __________

Test I: Multiple Choice

Direction: Read the questions carefully and select the best answer by writing only the letter of your choice on a
separate sheet of paper.

1. Maintenance is work done regularly to keep our tools in good condition. Which of the following is the first and
foremost task in maintenance?
A. Inspect tools before using them C. Keep workplace clean and orderly
B. Clean tools every after use D. Use tools, implements, and equipment properly
2. The following are important reasons why we maintain our tools, implements, and equipment except:
A. To properly dispose hazardous waste
B. To extend the life of tools, implements, and equipment
C. To attain aesthetic beauty of the workplace
D. To assure the operational readiness of the tools, implements, and equipment and maximum return on
investments
3. Which of the following is not a benefit from maintaining the facilities?
A. Ensure safe environment C. Reduced operational cost and production
B. Prolonged life of facilities D. Prompt delivery of services/products
4. The 5S with several philosophies are pre-requisites for any improvement program. Which of the following is not a
philosophy of 5S?
A. Simplifies work environment C. Waste of time and effort
B. Effective workplace organization D. Reduces waste while improving quality and safety
5. A maintenance performed to prevent or find defects before they develop into a breakdown refers to:
A. Corrective maintenance C. Emergency maintenance
B. Preventive maintenance D. Time-based maintenance
6. Arrange in order the four-step processes of risk management.
I. Assess the risk
II. Review the process
III. Identify the hazard
IV. Control the risk
A. I II III IV B. III I IV II C. II III I IV D. IV III II I
7. It is the potential for harm, or adverse effect on an employee’s health. It can bring danger or harm.
A. Hazard B. Risk C. Exposure D. Health
8. It is the likelihood that a hazard will cause injury or ill health to anyone at or near a workplace.
A. Hazard B. Risk C. Exposure D. Health
9. These are the most common hazards in a workplace occurring at one time or another. They include unsafe
conditions that can result in injury, illness or death.
A. Safety Hazard B. Biological Hazard C. Chemical Hazard D. Ergonomic Hazard
10. The following are the safety hazards, EXCEPT
A. spills on floors B. confined spaces C. electrical hazard D. insect bites
11. The following are the examples of ergonomic hazard, except
A. frequent lifting B. awkward movement C. poor posture D. pesticides
12. These are hazards associated with clean workplace issues such as, workload, lack of control and/or respect.
A. Work organization hazards C. Biological Hazard
B. Chemical hazard D. Ergonomic Hazard
13. Flammable materials, like gasoline and explosive chemicals is what type of hazard?
A. Work organization hazards C. Biological Hazard
B. Chemical hazard D. Ergonomic Hazard
14. These are present when a worker is exposed to any chemical preparation in the workplace in any form (solid,
liquid, gas).
A. Work organization hazards C. Biological Hazard
B. Chemical hazard D. Ergonomic Hazard
15. These are factors within the environment that can harm the body without necessarily touching it.
A. Physical hazard B. Chemical hazard C. Biological Hazard D. Ergonomic Hazard
16. It is anything in the workplace that has the potential to harm people.
A. Hazard B. Risk C. Exposure D. Health
17. It is the first step in reducing the possibility of an accident. It means identifying all situations or events that could
cause injury or illness.
A. Assess the risk B. Review the process C. Identify the hazard D. Control the risk
18. The following are the basic principles of HACCP, except
A. Conduct a hazard analysis C. Establish critical limits
B. Determine the critical control points D. Review the process
19. The meaning of HACCP
A. Hazard Analytical and Critical Control Point C. Hazard Agreement and Change Control Point
B. Hazard Assessment and Control the Center Point D. Hazard Acceleration and Critical Control Point
20. It is a step at which control can be applied and is essential to prevent or eliminate safety hazard, or reduce it to an
acceptable level.
A. critical control point B. hazard identification C. hazard description D. monitoring system
21. It is the scheduled measurement or observation at a CCP to assess whether the step is under control.
A. critical control point B. hazard identification C. hazard description D. monitoring system
22. CCP means
A. critical control point C. change control point
B. controlling centerpoint D. critical center point
23. The following are the basic principles of HACCP, except
A. Conduct a hazard analysis C. Establish critical limits
B. Determine the critical control points D. Review the process
24. It is work that is done regularly to keep tools, equipment, and facilities in good condition and working order.
A. maintenance B. hazard C. risk D. exposure
25. It is performed to repair, restore, replace or correct a failure.
A. Corrective maintenance C. Emergency maintenance
B. Preventive maintenance D. Time-based maintenance
26. It is the first and foremost task in maintenance of training tools, equipment, and facilities
A. proper usage B. wash and clean C. damage first before use D. checkpoint
27. A type of maintenance performed to put the item on hand immediately to avoid serious consequences
A. Corrective maintenance C. Emergency maintenance
B. Preventive maintenance D. Time-based maintenance
28. It includes all maintenance activities to be undertaken, manpower needed, maintenance methods to be used, all
the materials and supplies needed and cost involved in the maintenance.
A. maintenance program C. maintenance checklist
B. maintenance schedule D. maintenance
29. It is a list allocating specific maintenance of an area, including tools and equipment for a specified period. It is
also just a part of the maintenance program.
A. maintenance program C. maintenance checklist
B. maintenance schedule D. maintenance
30. It is a list of maintenance tasks typically derived through some analysis, generated automatically as work orders
at a predetermined frequency.
A. maintenance program C. maintenance checklist
B. maintenance schedule D. maintenance
31. The meaning of HACCP
A. Hazard Analytical and Critical Control Point C. Hazard Agreement and Change Control Point
B. Hazard Assessment and Control the Center Point D. Hazard Acceleration and Critical Control Point
32. The following are the basic principles of HACCP, except
A. Conduct a hazard analysis C. Determine the critical control points
B. Review the process D. Establish critical limits
33. Identify hazards and assess the risks associated with them at each step in the commodity system. Describe
possible control measures. What principle of HACCP is this?
A. Conduct a hazard analysis C. Determine the critical control points
B. Establish monitoring system D. Establish critical limits
34. It is one of the factors to consider when maintaining farm tools, equipment, and facilities which refers to the labor
or employees.
A. manpower B. money C. machines D. materials
35. Which of the following factors in considering maintenance refers to financial resources?
A. manpower B. money C. machines D. materials
36. What Can We Gain From Maintaining Our Facilities?
A. Ensure a safe environment C. Increased operational cost
B. Degrade morale of human resources D. Decreased production
37. The following are the reasons why we maintain farm tools, equipment and facilities except
A. To extend the useful life of tools, equipment and facilities
B. To assure the operational readiness of equipment and maximum possible return on investments
C. To properly discard hazardous waste
 D. To ensure the safety of the user
38. Which of the following statements is correct?
A. Avoid wearing loose clothing when working.
B. Injuries or accidents that occur should not be reported immediately to the teacher.
C. Use your lips to fold small materials like fasteners or any small metal articles when working.
D. Throw tools of any type around.
39. It refers to facilities.
A. manpower B. money C. machines D. materials
40. Taking out and disposing of unnecessary items
A. Seiri B. Seiton C. Seiso D. Seiketsu
41. Seiton in English term means
A. Systematize B. Sweep C. Standardize D. Sort
42. Arranging tools, equipment, and materials in order for the easiest and most efficient access
A. Seiri B. Seiton C. Seiso D. Seiketsu
43. Doing things spontaneously without being told
A. Seiri B. Seiton C. Seiso D. Shitsuke
44. Maintaining the workplace in high standard housekeeping
A. Seiri B. Seiton C. Seiso D. Seiketsu

Identify the different examples of hazards by choosing the letter of the correct answer.

A. Safety Hazard C. Biological Hazard E. Physical Hazard

B. Ergonomic Hazard D. Chemical Hazard F. Work Organization Hazard

_____45. Lack of respect

_____46. Pesticides
_____47.Insect bites
_____48. Spills on floors
_____49. Poor posture
_____50. Radiation

Goodluck!

Prepared by: LYNNA P. SOLTES Noted by: BELINDA G. GOBBIE

Subject teacher-TLE School Head