DATA CENTER COLLEGE OF THE PHILIPPINES

LAOAG CITY
A.G Tupaz Cor. M.V. Farinas St. Laoag City

FINAL EXAMINATION IN RISK MANAGAMENT

MULTIPLE CHOICE
Instructions: Read the following questions/statements carefully and choose the best answer. Write your answer in
CAPITAL letters. Strictly NO ERASURES! (30pts.)
1. Who develops HACCP?

A. DTI C. Pillsbury Company

B. Department of Health D. World Health Organization

2. Which of the approach is a mandatory for seafoods exporters and meat processor in the Philippines?

A. Risk Management C. HACCP

B. Food Hazard D. World Health Organization (WHO)

3. According to National Advisory Committee on Microbiological Criteria of Foods, how many principles does
HACCP have?

A. 3 principles B. 9 principles C. 4 principles D. 7 principles

4. These are support management systems concerned with putting in place a sanitary environment to control
hazard easier.

A. HACCP C. HACCP Pre-requisite program

B. HACCP Preliminary D. HACCP Plan

5. Placing foods in the appropriate storage area will _____________.

A. Avoid bacterial growth C. To limit the growth of bacteria

B. To avoid food spoilage D. To stop the growth of bacteria

6. Which of the following should be check when you are cooking?

A. Dry goods C. Temperatur D. TDZ

B. Time e

7. Which of the following temperatures is in TDZ?

A. 41⁰F - 135⁰F B. 5⁰F - 57⁰F C. 40⁰F - 130⁰F D. 5⁰F - 60⁰F

8. Temperature below the TDZ is used to ________________.

A. Store non-perishable foods C. Store dry goods

B. Store perishable foods D. Wash utensils

9. Why food must be maintained at a holding temperature?

A. To limit the growth of bacteria C. To kill the bacteria

B. To stop the growth of bacteria D. To avoid food spoilage

10. Which of the following is a safe temperature in holding food?

A. 141⁰F B. 41⁰C C. 145⁰F D. 60⁰C

11. What factor should we consider to ensure our safety from accident such as fire in the workplace?

A. Consultation with external experts C. Ensuring suitable safety and security

B. Identifying all potential risks and hazards resources
D. Train staff
12. It refers to the physical, mental, social and emotional state of a person with freedom from disease or
ailment.

A. Safe B. Health C. Healthy D. Security

13. The following are all responsible for safety and security in the workplace except one.

A. Manager B. Guest C. Janitor D. Resources

14. Which of the following policy is applied when you prepare table for the guest?

A. Mise en place Policy C. FIFO Policy

B. Hazard identification & control Policy D. Folio Policy

15. In HEATER Policy, A stands for?

A. Agree B. Accept C. Apologize D. Address

16. Which of the following is a reason to ensure our health, safety and security in a workplace?
A. To safeguard the physical safety, security of the business and the people involved.
B. They are administrative measures to lose workplace hazards
C. To reduce mental damage
D. To control measures to include the risk of workplace illness or injury.
17. What is the most important thing we should do in welcoming and greeting a guest?

A. Smile at them C. Frown at them

B. Scorn at them D. Lead them to their respective table

18. An organization that defines risk as exposing someone or something into danger and harm

A. WHO B. ISO C. OHS D. UNWTO

19. Level of risk that results from an individual’s work tasks

A. Operational Risk C. Task Risk

B. Organizational Risk D. Strategic Risk

20. In thawing, why do we need to thaw food using the appropriate practices?

A. Food safety C. To avoid foodborne illness

B. Food Sanitation D. The food is in good condition

21. Chris is in-charge to receive the items that they purchased. Which of the following should he check when
delivery is made?

A. Quality and quantity C. Check damages items

B. Temperature D. The suppliers if they have licensed

22. Which of the following is important to both the buyers and the management when purchasing?

A. Specification B. Temperatur C. Quality

e D. Content

23. Which of the following illness is caused by food that is not safe to consume?

A. Food safety C. Food Sanitation

B. Food Poisoning D. Food degradation

24. What is the difference between food safety and sanitation?

A. Food sanitation deals with the food preparer; food safety deals with the cleanliness of the work
area.
B. Food sanitation deals with cooking temperatures; food safety deals with cooking utensils
 C. Food safety is handling equipment the correct way; food sanitation deals with the prevention of
accidents and illness.
D. Food safety is how food is handled to prevent food-borne illness; food sanitation is the cleanliness of
equipment and facilities.
25. Metal shavings are which type of containment?

A. Biological B. Physical C. Chemical D. Microbial

26. Which is a risk for cross contamination?

A. Cutting raw vegetables with a clean knife
B. Using one cutting board for meats and another for vegetables
C. Using one cutting board for all food prep
D. Washing hands often
27. Parasites are commonly associated with _________.

A. Seafood B. Meat C. Potatoes D. Eggs

28. Which best defines bacteria?

A. refers to invisible, single-celled organisms that often cause disease.
B. need living cells in order to grow and multiply.
C. are organisms that need to live inside a hose to survive.
D. are the cause of all foodborne disease.
29. The manager of the restaurant is the one who is in charge of ensuring the safe and security of their workers
and customers. Which of the following should they consider to ensure the welfare of the people involved in
their business?

A. Neglect policies and procedures C. Appropriate safety and security

B. Identifying some potential risks and resources
hazards D. Scorn risks and hazards

30. Chris is an employee in a restaurant. He noticed that the stand mixer is not working. What should he do?

A. Repair the damage immediately C. Ask for replacement of the mixer

B. Report to the management D. Do not use the mixer
THE END!!!!!! Congrats you made it! See you next semester :). Goodluck and God bless.