Bread and Pastry Quiz # 1.

Name: Aira Mae A. Neri

Program and Section: BTLED HE-2A

1. What is the purpose of implementing hazard control measures in a workplace setting?

a. To eliminate all potential hazards from the workplace
b. To reduce the level of risk associated with hazards in the workplace
c. To increase productivity in the workplace
d. To reduce the amount of personal protective equipment required by employees

2. Which of the following is an example of a physical hazard that may result from a lack of training
on equipment operation?
a. A fire caused by electrical shorts
b. A slip and fall injury
c. An ergonomic injury
d. A chemical spill

3. Which of the following is an example of a potential hazard that may arise from a company's use
of a new chemical product?
a. The cost of the product
b. The product's effectiveness
c. The chemical's toxicity
d. The chemical's color

4. Which of the following is an example of a hazard that can cause both safety and health risks?
a. A loud noise
b. A chemical spill
c. A virus
d. A slippery floor

5. Which of the following is an example of Sort in the 5S Japanese productivity system?

a. Cleaning and organizing workspaces
b. Removing unnecessary items from the workspace
c. Developing a standard process for maintaining workspaces
d. Implementing a visual management system

6. How can the 5S Japanese productivity system benefit an organization?

a. By improving safety and reducing accidents in the workplace
b. By increasing efficiency and productivity
c. By improving product quality and customer satisfaction
d. All of the above
 7. Which of the following is an example of a potential physical hazard during food preparation?
a. Cross-contamination between raw meat and ready-to-eat foods
b. Improper storage of food at incorrect temperatures
c. Improper handwashing before handling food
d. Failure to properly label food allergens

8. What is the primary purpose of using PPE in Bread and Pastry production?
a To make the workers look professional
b To protect workers from injuries and hazards
c To improve the quality of the baked goods
d To increase productivity and efficiency

9. If someone gets a burn while making bread or pastry, what is the first thing you should do?
a. Put butter on the burn
b. Rinse the burn with cool water for at least 10-15 minutes
c. Apply ice to the burn
d. Wrap the burn in a towel or cloth

10. Which of the following is NOT a proper handwashing technique?

a. Wet your hands with warm water
b. Apply soap and rub your hands together vigorously for at least 20 seconds
c. Rinse your hands thoroughly under running water
d. Quickly rinse your hands under water and dry them off

Essay : 10 pts each question (NO PLAGIARISM)

1. Discuss the importance of workplace ergonomics in preventing occupational injuries and

illnesses in the bread and pastry industry. What are some best practices for designing
ergonomic workspaces in bakeries?

Answer;

2.How can proper storage practices help to prevent spoilage and contamination of bread and
pastry products, and what are the consequences of inadequate storage practices?