Republic of the Philippines

Department of Education
Region IV-A CALABARZON
Division of Calamba City
Calamba City School for the Arts

1ST QUARTER EXAMINATION IN TLE 7

NAME____________________________________________ SCORE___________
YEAR AND SECTION________________________________ DATE____________

I. TRUE OR FALSE
Directions: Read and analyze the following statements below. Write the word “TRUE” if the
statement is correct and “FALSE” If not. Write your answer in the space provided before
each number.

1. Bacteria that cause food poisoning can be on everyone – even healthy people.- ______

2. Good personal hygiene also makes good business sense. - ______

3. Wash and dry your hands thoroughly before handling food, and wash and dry them again frequently
during work-_______

4. Dry your hands with a clean towel, disposable paper towel or under an air dryer.- ______
5. Do not go to work if you sick with an illness that is likely to be transmitted through food.-______
6. Food handlers may contaminate food, so employers and employees must be careful to ensure that no
illness is passed on by those working in the industry.- ______
7. Cooking does not destroy toxins. - ______
8. Highly acidic foods such as tomatoes or lemons can react with metals. - ______
9. You must advise your supervisor if you are feeling unwell, including when suffering from a cold, flu, and
sties and other eye infections.- ______
10. You should not go work if you are vomiting or have diarrhoea. Don’t return to work until your symptoms
have stopped for 48 hours. If you are unsure, you should contact your doctor for advice.- ______

II. Identification
Directions: Read and identify what is being define by each statement

_____1. Any substance whether simple, mixed or compounded that is used as food, drink, confectionery or
condiments.
_____2.It is overall quality of food fit for consumption.
_____3. It is a health of being clean and conducive to health.
_____4. It is the absence of visible soil or dirt and is not necessarily sanitized.
_____5. It is the branch of biology that deals with microorganisms and their effect on other microorganisms.
_____6. It is an organism of microscopic or submicroscopic size. (bacterium , protozoan).
_____7. It is a microbial infection resulting from ingestion of contaminated foods.
_____8. It is a type of illness caused by toxins. Under favorable condition certain bacteria produce chemical
compounds called toxins
_____9. It means the original nutritional value, texture, flavor of the food are damaged, the food become
harmful to people and unsuitable to eat.
_____10. A disease carried or transmitted to people by food.

III. Enumeration. Give the following information.

(1-2) At least two effects of food borne illness to an individual.

(3-4) At least two effects of food borne illness to an establishment.

(5-7) 3 Types of food contaminants

 (8-10) 3 Utensils and equipment containing potentially toxic metals

(11-13) 3 Main Causes of Food Borne Illness

(14-15)Cross Contamination occurs when microorganisms are transferred from one surface or food to
another. The bacteria can transfer from? Give at least two.

IV. Explain
What is the important of proper hygiene in food safety? (4pts)

God bless you!! 