Comprehensive Exam for ABE

Food safety

It refers to the assurance that food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use.

more than 200

According to FAO, there are how many acute and lifelong foodborne diseases?

Codex Alimentarius

This is a collection of international standards, guidelines, and codes of practice to protect the health of consumers and ensure fair practices in the food trade.

FSRA

In coordination with the LGUs, this/these agencies shall be responsible for ensuring food safety at various stages of the food supply chain within their specified mandates.

LGU

Which agency is responsible for food safety in food businesses such as, but not limited to, activities in slaughterhouses, dressing plants, fish ports, wet markets, supermarkets, school canteens, restaurants, catering establishments and water refilling stations?

Adulteration

It is the intentional act that leads to the production of food that can be poisonous, deleterious, or injurious to the health of the consumer.

Food hygiene

It refers to all conditions and measures necessary to ensure the safety and suitability of food at all stages of the food chain.

Traceability

The ability to follow the movement of the food through specificed stage/s production, processing and distribution.

Crisis management

Refers to a proactive approach of addressing a situation, where a risk to consumers, animal, or plant health cannot be controlled by normal existing mechanisms, through a plan which can be activated when such an emergency arises.

Good agricultural practices

Refer to the practices that address environmental, economic and social sustainability for on-farm processes, and which result in safe and quality food and nonfood agricultural products.

Critical control point        

It is a step at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level.

Good Hygienic Practices

A well established and effective ________________________ set the foundation for implementing a HACCP system.

12

There are how many successive steps for the application of a HACCP System?

Environmental Monitoring Program

It involves the systematic sampling and testing of the production environment for potential sources of contamination.

Zone 1

These are areas in the plant where product comes into direct contact with surfaces.

weekly

How frequent should be the environmental monitoring of a high-risk facility?