NOTRE DAME VILLAGE NATIONAL HIGH SCHOOL

COTABATO CITY
Fourth Grading Examination
Grade 9- Food Processing

Name: __________________________________________________ Date: _______________________

Section: _________________________________________________ Score: ______________________

General Direction: You are given 60minutes to finish the test. Read and understand properly the given
question in each number. Write your answer in the space provided. Avoid erasures.

I. MULTIPLE CHOICE: Read each item carefully and encircle the correct letter of the answer from the
choices below.
1. This processing activity involves pre-cooking.
A. storing C. preparation
B. receiving D. processing
2. This activity involves the final heat treatment during processing.
A. Sterilizing C. preparation
B. Storing D. labeling
3. This activity involves segregating suitable from unsuitable raw materials.
A. grading and sorting C. receiving
B. labeling D. preparation
4. The purpose of this activity is to give the correct information about the product
A. storing C. processing
B. labeling D. receiving
5. One purpose of this processing activity is to prolong the keeping quality of the finished product.
A. Labeling C. processing
B. storing D. preparation
6. Which of the following does not belong to the group?
A. Polyvinyl chloride C. polystyrene
B. expanded polystyrene D. polypropylene
7. Packaging material which is resistant to high temperature but poor quality in low temperature and
becomes brittle.
A. polyethylene C. polystyrene
B. polypropylene D. polyamide
8. Packaging material which is hard and glossy but grease resistant and brittle at all temperatures.
A. polyamide C. polyvinylidine chloride
B. ethylene-vinyl chloride D. polyvinyl chloride
9. Packaging container which is effective in chilling fish because it can resist extreme heat and can retain
coldness inside.
A. polyethylene C. polystyrene
B. polypropylene D. polyamide
10. Which of the following is optional label requirement?
A. nutrition facts C. vignette
B. ingredients D. expiry date
11. What illness is acquired by eating contaminated food?
A. air borne illness C. Skin disease
B. food borne illness D. Lung illness
12. Which of the following refers to the science of good health that signifies cleanliness and freedom from
the risk of infectious diseases?
A. hazards C. hygiene
B. sanitation D. cleanliness
13. When do personnel wash their hands wherein personal cleanliness may affect food safety?
A. at the start of food handling activities
B. immediately after using the toilet
C. after handling raw food or any contaminated material
D. all of the above
 14. Which of the following is the concern of personnel hygiene?
A. freedom from any diseases
B. wearing of clean washable garments
C. observing sanitary habits and clean hands
D. all of these
15. Which of the following is not a GMP requirement on personnel hygiene?
A. hazard analysis C. illness and injuries
B. health status D. Personal cleanliness
16. Which of the packaging materials can resist extreme temperature and retain coldness inside?
A. Polyamide C. Polyethylene
B. Polyestene D. Polypropylene
17. Which packaging material is used for the lamination of frozen food products?
A. Ethylene-vinyl acetate C. Polyester
B. Polyamide D. Polyvinyl chloride
18. Styrophore as a packaging material is also known as
A. Polyamide C. Polypropylene
B. Polyethylene D. Polystyrene
19. Which packaging container does not belong to the group?
A. Polyester C. Polypropylene
B. Polyethylene D. Polystyrene
20. It is popular for the transporting of fish from the wharf to the market or processing plant.
A. Polyamide C. Polypropylene
B. Polyethylene D. Polystyrene
21. Which is not considered important in packaging?
A. protecting the goods for transport
B. enhancing product market appeal
C. lessening production cost
D. advertising the product
22. Which is the best packaging material for fish processed through canning?
A. tin can C. thermoplastics
B. polyethylene bag D. paper board
23. If you are assigned to select packaging materials, which of these factors should be considered?
A. appearance C. composition
B. reliability D. capacity
24. If you are to pack fermented fishery products, what do you think is the most ideal packaging material?
A. plastic bottles C. tin cans
B. bottles with plastic caps D. plastic laminates
25. When selecting packaging materials for dried and smoked fish which of these characteristics will you
consider?
A. odor and gas proof C. elastic
B. sturdy D. colorful

II. MATCHING TYPE: Match Column A with the word/s in Column B that will describe the different
packaging materials/containers. Write your answer in the space provided.

Column A Column B

_______26. Tin plate container A. easy to dispose

_______27. Glass Jars B. Suitable for small-scale
_______28. Paper & Cardboard C. transparent
_______29. Cellophane D. resistant to weak acid
_______30. Cartons E. Rigid & strong
_______31. Plastic Bottles F. provide better protection
_______32. Laminates G. fragile
_______33. Polyethylene Bags H. elastic
_______34. Aluminum Foils I. grease proof
_______35. Styrophore J. heat-sealed
III. IDENTIFICATION: Identify the following by picking the correct answer inside the box and write your
answer on the space provided.

___________________36. The unintended presence of potentially harmful substances, including

microorganisms, chemicals, and physical objects in food.
___________________37. One or more prescribed parameters that must be met to ensure that food safety
hazards are controlled at a CCP.
___________________38. Illness resulting from the consumption of food or beverages contaminated with
disease-causing microorganisms, chemicals, or other harmful substances.
___________________39. The act of observing and making measurements to help determine if critical limits
are being met and maintained.
___________________40. A microorganism (bacterium, parasite, virus, or fungi) that causes disease in
humans.
___________________41. The result of the implementation of the HACCP plan and includes the HACCP plan
and all the prerequisite programs.
___________________42. A form of life that can be seen only through a microscope including bacteria, virus,
yeast, and single-celled animals.
___________________43. The individual present at a food establishment who is responsible for the operation
at the time of inspection.
___________________44. Any action or activity that can be used to prevent, eliminate, or reduce an
identified hazard.
___________________45. An operational step in food preparation process at which control can be applied
and is essential to prevent or eliminate a food safety hazard or reduce it to an
acceptable level.
___________________46. A biological, chemical, or physical property that may cause food to be unsafe for
human consumption.
___________________47. A written document that is based on the principles of HACCP and describes the
procedures to be followed to ensure the control of a specific process.
___________________48. A concisely written management plan developed by the retail or food service
operator with input from the health inspector that describes a management system
for controlling specific out-of-control risk factors.
___________________49. Procedures such as Standard Operating Procedures (SOPs) that address basic operational
and sanitation conditions in an establishment. .
___________________50. A written method of controlling a practice in accordance with predetermined
specifications to obtain a desired outcome.

Contamination Hazard Analysis and Critical Control Point (HACCP)

Hazard
Control Measure Pathogen
HACCP Plan Standard Operating Procedure (SOP)
Critical Control Point (CCP) Person in Charge

Critical Limit HACCP System. Prerequisite Programs.

Microorganism
Food Borne Disease Risk Control Plan (RCP)
Monitoring

End of Examination
 FOOD PROCESSING-9
(4TH QUARTER)

ANSWER KEY

1. C
2. A
3. A
4. B
5. B
6. D
7. B
8. C
9. A
10. A
11. B
12. C
13. D
14. D
15. A
16. C
17. A
18. D
19. D
20. D
21. D
22. A
23. B
24. C
25. A
26. E.
27. G.
28. B.
29. H
30. A
31. C
32. F
33. I
34. J
35. D
36. Contamination
37. Critical Limit
38. Food Borne Disease
39. Monitoring
40. Pathogen
41. HACCP System
42. Microorganism
43. Person in Charge
44. Control Measure
45. Critical Control Point (CCP)
46. Hazard
47. HACCP Plan
48. Risk Control Plan (RCP)
49. Prerequisite Program
50. Standard Operating Procedure