University of Northern Philippines Tamag, Vigan City FINAL EXAM IN FOOD HYGIENE & SANITATION

Name: _________________________________

Score: __________

I. Identification 1. One of the key factors in storing foods 2. Proper storage for fresh fish 3. Proper storage for non-perishables 4. Written authority for goods to be removed from the store into the preparation area 5. Nutrients can be killed with _________________. 6. Proper storage for cooked foods & opened canned goods 7. One way of killing bacteria in food 8. Most bacteria like _________________ places. 9. Most efficient yet most expensive method of cooking 10. Rotation of stock should be _______________________ II. Complete the table Proper Temperature Fresh meats Fresh produce Fresh dairy products Fresh fish Frozen foods III. Enumeration 1-5. Principles of Food Storing 6-10. Food Borne Diseases 11-15. Habitat of Bacteria 16-25. Steps to Safe Food 26-32. How to Preserve Food 33-36. Conventional Cooking Methods 37-40. General Rules for Processing Foods 41-45. Content of Requisition & Transfers