La Consolacion College Tanauan

School of International Hospitality & Tourism Management

SHAS 101/PRINCIPLE OF SAFETY, HYGIENE AND SANITATION
Final Examination
First Semester, AY 2015-2016
Instructor: Mr. Gene Roy P. Hernandez

Name: ___________________________________ Score: ____________________

Course: __________________________________ Date: _____________________

I. Read the questions and statements carefully, and decide which of the options below is
correct. Encircle the letter of the correct answer. ERASURE MEANS WRONG.
1. Which of the following methods is the 3-bucket method of cleaning and sanitizing?
A. Wash, rinse, sanitize, and towel dry.
B. Rinse, wash, sanitize and air dry.
C. Wash, rinse, sanitize and air dry.
D. Rinse, wash, sanitize and towel dry.
2. What is Coving?
A. Curved sealed edge between the floor and wall that eliminates sharp corners to
make cleaning easier.
B. Anti-slip floor covering used to protect workers from slip falls.
C. Plastic materials used to seal cracks and crevices under and around equipment in a
food establishment.
D. Device to prevent back-siphon-ages.
3. Every retail food establishment must have the appropriate
A. Number of shelves.
B. Fire extinguishers.
C. Inventory control system
D. Number of checkout stations.
E. All of the above
4. Todays food industry leaders understand that training is:
A. A cost without benefits.
B. Not necessary.
C. An investment.
D. A one-time event.
5. Which of the following information about parasite is not true?
A. Parasite is a biological hazard
B. They need a living host to survive
C. Parasites can enter a food system and can cause foodborne illnesses
D. Parasites can rapidly multiply on a contaminated food.
6. Sub microscopic entity consisting of a single nucleic acid surrounded by a protein coat and
capable of replication only within the living cells of bacteria, animals or plants.
A. Parasites
B. Fungi
C. Protozoan
D. Viruses
7. Food establishments that do a lot of frying, charbroiling and similar production processes
that produce large amounts of fat should install a:
A. Grease strainer
B. Grease trap
C. Filtration system
D. Air gap

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Principles of Food Safety, Hygiene and Sanitation finals 2015 by GRPH
8. Typically include an acid or alkaline detergent and my include degreasers, abrasive
materials, or a sanitizer.
A. Cleaning agents.
B. Water solution
C. Sprays
D. Chemicals.
9. Which of the following is not true about viruses?
A. They can only multiply inside the living host
B. Viruses do not multiply in foods.
C. Viruses are usually transferred from one food to another.
D. None of the above
10. A hazard as connection with a HACCP system is:
A. Any biological, chemical, or physical property that can cause an acceptable risk
B. Any single step at which contamination could occur.
C. An estimate of the likely occurrence of a hazard.
D. A point at which loss of control may result in acceptable health risk.
11. Which of the following statements about HACCP program is false?
A. The HACCP system attempts to anticipate problems before they happen and
establish procedures to reduce risk of foodborne illness.
B. The HACCP system targets the production of potentially hazardous foods from start
to finish.
C. Records generated by the HACCP system can also be used to aid in foodborne
disease investigation.
D. None of the above.
12. The ultimate success of the HACCP programs depends on:
A. Eliminating potentially hazardous food items from your menu.
B. Providing proper training and equipment for employees who are implementing the
HACCP system.
C. Having HACCP flow charts developed for all foods sold by the establishment.
D. Food establishment mangers having sole authority for implementing the HACCP
system.
13. Which of the following is not a factor which affects the efficiency of a cleaning process?
A. Type of soil to be removed.
B. Water temperature.
C. Water quality
D. Mineral deposits
E. None of the above.
14. Regarding food thermometers, which statement is false?
A. Be calibrated
B. Measure temperature between 41F (5C) and 140F (60C)
C. Measure the temperature between 0F and 220F
D. Be approving for used in food.
15. After proper cooking, all foods that are to be held cold must be:
A. Cooled quickly and held at 41F or below
B. Cooled quick and held at 70F or above
C. Stored at room temperature until served.
D. Cooled slowly and held at 50F or below
16. Which of the following statements is false?
A. Dishes should be washed in very hot water to effectively remove.
B. Pre-scraping helps to remove larger food particles from dishes, which helps keep
the wash water clean
C. Cleaning is a process which removes soil and prevents accumulation of food
residues on equipment, utensils and surfaces.
D. None of the above.
17. A kind of burn that leaves blisters, redness and pain on the skin of a person.
A. 1st degree burn

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 B. 2nd degree burn
C. 3rd degree burn
D. 4th degree burn
18. This is the backward flow of contaminated water into a potable water supply.
A. Backflow
B. Coving
C. Air gap
D. Grease trap
19. Which of the following is the preferred method for thawing?
A. In the microwave oven.
B. At room temperature.
C. In the refrigerator.
D. Under 70F (21C) running water.
20. A kind of burn that leaves blisters, redness and pain on the skin of a person.
A. 1st degree burn
B. 2nd degree burn
C. 3rd degree burn
D. 4th degree burn
21. Pork roast should be cooked to an internal temperature of at least _____ for 3 minutes to
be considered safe.
A. 140F
B. 145F
C. 155F
D. 165F
22. Hot foods should be held at______ or above, and cold foods should be held at ______ or
below.
A. 165F; 41F
B. 165F; 32F
C. 140F; 41F
D. 140F; 32F
23. Poultry and stuff meats should be cooked to an internal temperature of _______ for 15
seconds to be considered safe.
A. 140F
B. 145F
C. 155F
D. 165F
24. A kind of burn that leaves redness and pain only on the skin of a person.
A. 1st degree burn
B. 2nd degree burn
C. 3rd degree burn
D. 4th degree burn
25. Ground beef meats should be cooked to an internal temperature of ______ for 15 seconds
to be considered safe.
A. 140F
B. 145F
C. 155F
D. 165F
26. Regardless of the type of food, all potentially hazardous foods that have been cooked and
cooled need to be reheated to an internal temperature of ______ within two hours to be
considered safe.
A. 140F
B. 145F
C. 155F
D. 165F
27. All foods that are to be held cold must be held at _________ or below.
A. 41F

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 B. 50F
C. 70F
D. 0F
28. All foods that are to be held hot must be held at _______ or above.
A. 70F
B. 98F
C. 120F
D. 140F
29. These are molds, yeast and other microscopic and non-microscopic plant that can cause
food spoilage and intoxication.
A. Fungi
B. Parasites
C. Protozoan
D. Virus
30. The Hazard Analysis Critical Control Point (HACCP) system should be employed:
A. Whenever potentially hazardous foods are prepared, regardless of the type of food
establishment.
B. Only in institutional food facilities that provide food for very young or frail elderly
consumers.
C. Only in the convenience stores where mechanical dishwashing equipment is not
available.
D. Only when foods are sold by a food establishment for consumption off site.
31. Which of the following groups is not susceptible to foodborne illness?
A. Young adults.
B. The elderly.
C. Pregnant or lactating women.
D. None of the above.
32. The cost of foodborne illness can occur in the form of
A. Medical expenses.
B. Loss of sales.
C. Legal fees and fines.
D. All of the above.
33. If a utensil is sanitized it
A. Is free of visible soil.
B. Has been sanitized.
C. Is a single service item.
D. Has had disease-causing microorganism reduced to safe levels.
34. Bacteria are one of the most common causes of foodborne disease in a food
establishment because:
A. Under ideal condition, they can grow rapidly
B. Bacteria were found naturally in many foods
C. Bacteria can be easily transferred from one source to another
D. All of the above
35. Most of the bacteria that cause foodborne illness grow:
A. With or without oxygen at an ideal temperature within the range of 40-140F
B. Only without oxygen at an ideal temperature of 141F
C. Only with oxygen at an ideal temperature of 150 F
D. Only without oxygen at an ideal temperature of 39F
36. Bacteria grow best within a narrow temperature range called the temperature danger
zone. The temperature danger zone is between:
A. 0C and 104C
B. 0C and 60C
C. 40 and 140F
D. 41F and 220F
37. Some bacteria forms spores to help them
A. Reproduce.

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 B. Move more easily from one place to another.
C. Survive adverse environmental conditions.
D. Grow in high acid foods.
38. What is the reason for drying your hands after washing them?
A. So that you dont drip water everywhere.
B. Because germs and bacteria are more easily spread with wet hands.
C. Your hands are slippery when wet and you will not be able to hold kitchen utensils
properly.
D. Both b and c.
39. Which of the following is true about bacteria;
A. Bacteria multiply and grow faster in acceptable environments.
B. Bacteria need only air to survive.
C. Every type of bacteria can give people food poisoning.
D. By freezing food you can kill bacteria.
40. Which one of the following foods is likely to contain the MOST bacteria?
A. Frozen raw chicken.
B. Recently cooked chicken.
C. An opened fizzy drink.
D. Bottled mayonnaise.
41. The most effective way to control the growth of bacteria in a food establishment is by
controlling:
A. Only pH and oxygen condition.
B. Only Temperature and Water activity.
C. Only Time and food availability.
D. FATTOM.
42. This is defined as the presence of substances or conditions in the food that can be
harmful to humans.
A. Contamination
B. Intoxication
C. Infection
D. Toxin Mediated infection
43. This occurs when two or more people become ill after eating a common food.
A. Foodborne disease outbreak
B. Foodborne disease case
C. Incident
D. Phenomenon
44. Foodborne illness can be caused by:
A. Poor personal hygiene
B. Cross-contamination
C. Temperature abuse
D. All of the above
45. Good personal hygiene includes:
A. Using hand sanitizers
B. Keep hands and clothes clean and sanitary
C. Wearing attractive uniforms
D. Cleaning and sanitizing food contact surface.
46. Food workers should wash their hands after which of the following?
A. Taking out the trash
B. Touching their faces
C. Handling raw foods
D. All of the above.
47. Cross-contamination is a term used to described the transfer of a foodborne hazard from
one food to another:
A. By food workers hand
B. From a cutting board
C. From a knife blade

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Principles of Food Safety, Hygiene and Sanitation finals 2015 by GRPH
 D. All of the above.
48. A disease caused by consuming contaminated foods or beverages.
A. Intoxication
B. Infection
C. Toxin-mediated infection
D. Foodborne illness
49. This is a group of middle range bacteria that can survive in 21 degree Celsius
A. Mesophilic
B. Thermophilic
C. Psychrophilic
D. Psychophilic
50. Which of the following is a heat loving bacteria that spoils food within the temperature
of 43 degree Celsius?
A. Mesophilic
B. Thermophilic
C. Psychrophilic
D. Psychophilic
51. This is a group of cold loving bacteria that can survive in both room and refrigerated
temperatures below 0 degrees Celcius or above 5 degrees Celcius.
A. Mesophilic
B. Thermophilic
C. Psychrophilic
D. Psychophilic
52. This is a foodborne illness which caused is by eating food that contains living disease
causing microorganism.
A. Intoxication
B. Infection
C. Toxin-mediated infection
D. Inflammation
53. This is a foodborne illness which caused is by eating food that contains a harmful
chemical or toxin produced by bacteria or other source.
A. Intoxication
B. Infection
C. Toxin-mediated infection
D. Inflammation
54. This is a foodborne illness which caused is by eating a food that contains harmful
microorganisms that will produce a toxin once inside the human body.
A. Intoxication
B. Infection
C. Toxin-mediated infection
D. Inflammation
55. The process of bacterial multiplication is called
A. Binary diffusion
B. Binary fission
C. Replication
D. Ratification
56. This is the development of a maturing virus through using the cells nutrients as their
host.
A. Duplication
B. Replication
C. Binary fission
D. Binary Diffusion
57. They are the disease causing microorganisms that can make the people ill if they or their
toxin were consumed with food.
A. Spoilage bacteria
B. Pathogenic bacteria

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 C. Vegetative
D. Spore forming
58. This kind of bacteria degrades foods so that they look, taste, and smell bad. Moreover, it
reduces the quality of food to unacceptable levels.
A. Spoilage bacteria
B. Pathogenic bacteria
C. Vegetative
D. Spore forming
59. Some bacteria have the ability to form a shield; this shield helps the bacteria survive
when their environment is too hot, cold, dry, acidic, or when there is not enough food.
What kind of bacteria is this?
A. Spoilage bacteria
B. Pathogenic bacteria
C. Vegetative
D. Spore forming
60. Which of the following acid range (pH) is favorable for the bacteria to multiply rapidly?
A. 2 pH to 6 ph
B. 4.3 pH to 7.0 ph
C. 7.0 to 9.0 alkalinity
D. 0 ph to 5 ph
61. This is the most common injury inside the kitchen due to carelessness in handling the
tools and equipment.
A. Falls
B. Burns
C. Cuts
D. Poisoning
62. When slicing or removing bones from fresh meat, the food worker should
A. Always wear single-use plastic gloves
B. Use fork to stabilize the product
C. Wear nylon or metal mesh gloves
D. Hold the meat firmly with a bare hand

63. Which of the following statements about toilet facilities is false?

A. Toilet facilities must be available for all employees.
B. Employee toilet facilities must be conveniently located and accessible to
employees during all hours of operation.
C. Separate toilet facilities should be provided form men and women.
D. Poor sanitation in toilet facilities will influence customers opinions about
cleanliness but will not promote the spread of disease.
E. None of the above.
64. The best way to encourage employees to wash their hands when needed is to:
A. Provide separate restrooms for employees and customers.
B. Provide properly equipped hand washing stations convenient to work areas.
C. Provide hand sanitizers instead of hand washing lavatories in food preparation
areas.
D. Put up a sign in the employee locker room reminding them of the importance of
proper hand washing.
65. When making a selection of materials for walls, floors and ceilings, which is not true?
A. Consider the specific needs of food areas such as sanitation, safety, durability,
comfort and cost.
B. Smooth and easy-to-clean surface are needed in food preparation areas.
C. For floor coverings, walls, wall covering and ceilings, use non-absorbent materials
D. Use of sub-standard materials which cost-efficient.

Life isnt about finding yourself, its about creating yourself

God Bless!

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Principles of Food Safety, Hygiene and Sanitation finals 2015 by GRPH