Food that contains any poisonous or deleterious substance
3
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Food materials
Are food left over, kitchen cooking waste
4
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Readily perishable foods
Any food of such type or in such condition as may spoil
5
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Dairies
Establishment for the production, sale and distribution of milk/milk products
6
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Food establishment
An establishment where food and drinks are manufactured
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Food cart
A non enclose movable stand
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Food stall
A permanently constructed food booth
9
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Grocery
Where staple food articles are handled and sold
10
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Sari sari store
A convenient store
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Appliances
Includes the whole or part of any utensil, machinery and apparatus intended for making and preparing of any food
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Single service apparatus
Readily destructible materials after used
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Caterer
Any person, firm or corporation operating a kitchen for the preparation of food and drink for sale
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Food handler
Any person who handles, stores with any eating or cooking utensil
15
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Misbranding
All possible condition of fraud, mislabeled goods
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Sanitize
An effective bactericidal treatment to render surface of utensils and equipments
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Vermin
A group of insect or small animals
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7°C
Readily perishable food shall be stored ____
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Below 7°C
Food to be seed cold shall be kept ____
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Not below 60°C
Food to be served hot shall be kept ____
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Not more than -12°C
Frozen food shall be kept at____
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0-3°C
Meat and fish shall be stored ____
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5-7°C
Milk and milk product shall be stored___
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7-10°C
Fruits and vegetables shall be stored___
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10-15°C
Dry storage ____
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20 FC
Where food is prepared
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5 FC
Where food is consumed
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100 FC
Requires discrimination of fine detail
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50 FC
Require discrimination of details
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10 FC
Not involving discrimination of fine details
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5 FC
Not requiring critical seeing
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0.005 cu.m /s/person
Natural air supply in work room
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0.015cu.m/s/person
Work rooms in which the work is demanding
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6
Mechanical ventilation for toilets must be changed not less than ____times / hr
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1.02 M/s
Air velocity
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26.67°C
Ideal temp. In workplace
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12 sq.ft
Area / below 25 person
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11 Sq. Ft
Area / 25-74 person
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10 Sq. Ft
Area/ 75-149 person
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9 Sq. Ft
Area / 150-500 persob
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8 Sq. Ft
Area/ more than 500
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Hot water; 77°C
At least 30 s in a clean ___ at least ____
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50-100 ppm
At least one minute in lukewarm _____ chlorine solution
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77°C; 15mins
Steam cabinet at least ____ for ____ mins
45
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82°C; 20mins
Open hot air cabinet at ____ for ____
46
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12.5ppm
Water with iodine ____ for 1 min
47
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Once every 3 mos.
Class A establishment
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Once every 2 mos.
Class B establishment
49
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Once every mos
Class C establishment
50
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At least once a week
Market establishment
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At least ince every six months
Other food establishment
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Class A
50 seating capacity
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Class B
30 seating capacity
54
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Class C
10 seating capacity
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Class A and B
Conpulsory air conditioning
56
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915m
Areas which are ___ above sea level are exempted in air conditioning
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15 sq.m
Groceries has min area of ___
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8 sq.m
Sari sari store has area of ___
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9.3 sq.m - 3.06 sq.m
Baking room has ___ and ___
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What ages does the AAP and Bright Futures recommend children to be regularly scheduled for health supervision visits?
12, 15, 18, 24 and 30 months followed by annual visits at age 3 and 4
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What is being addressed during health supervision visits from age 1-4?
Concerns and questions from parents Child's growth and development Comprehensive physical exam preformed Provide guidance about healthy habits/behaviors, social competence of caregivers, family relationships and community interactions
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What is one of the biggest concerns of prevention of children in the age group 3-4 years old?
Preventing obesity, most children begin upward trajectory during this time
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How often do you need to provide regular, scheduled visits for health supervision from ages 5-10?
AAP and Bright Futures recommend annual health supervision visits
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Should you include the child in the discussions involving health, safety, development and guidance?
Yes, older children enjoy talking directly with the examiner
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About 12-20% of children from age 5-10 have what type of condition?
Some form of chronic physical, developmental or mental condition
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What is the order of examination in a child compared to an adult?
It is the same as it is in an adult. Examine painful areas last and if child resists part of examination, you can return back to it at the end
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How do you optimally measure height in children older than 2 years?
Standing, with wall-mounted stadiometers Heels, back and head against a wall or back of stadiometer.
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What is short stature?
Subnormal height for age
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What can cause short stature?
Can be a normal variant or caused by endocrine or other diseases
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What are normal variants of short stature?
Familial short stature and constitutional delay
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What are other diseases that can cause short stature?