1.)Which of the following options is acquired by eating contaminated food?
a. Air borne illness
b. Food borne illness
c. Skin disease
d. Lung illness
2.)Which of the following options refers to the science of good health that signifies cleanliness and freedom from the risk of infectious diseases?
a. Hazards
b. Sanitation
c. Hygiene
d. Cleanliness
3.)When does the perfect time for the personnel wash their hands to ensure food safety?
a. After handling raw food
b. Immediately after using the
c. At the start of food handling activities
d. All of the above
4.)Which of the following options is the concern of personnel hygiene?
a. Wearing of clean hands
b. Freedom from my diseases
c. Observing sanitary habits and clean washable garments
d. All of these
5.)Which of the following options below defines as the assurance that food will not cause harm to the consumer when it is prepared?
a. Food Hygiene
b. Good grooming
c. Food safety
d. Good manufacturing product
6.)Which of the following describes the origin and a development of particular disease?
a. Food safety
b. Disasters
c. Food borne illness
d. Epidemiological
7.)Which of the following options does not belong to the group?
a. Abrasions
b. Scarlet fever
c. Lesions
d. Sever rashes
8.)Which of the following does not belong to the group?
a. Dysentery
b. Typhoid fever
c. Pneumonia
d. Hepatitis
9.)The following options are diseases of respiratory Tract except.
a. Infected ears
b. Common cold
c. Sore throat
d. Trench mouth
10.)The following options are activities that need to be refrained by the people who are engaged in food handling except.
a. Smoking
b. Spitting
c. Chewing or eating
d. Checking the result
11.)Fish has bulging eyes, red gills and a firm body. What can you say about the fish?
a. The fish is fresh
b. The fish is stale
c. The fish is partially fresh
d. The fish is undergoing rigor mortis
12.)The fishes you graded have slightly sunken eyes with grayish pupil; the flesh and backbone are slightly soft and with a slightly sour odor. To what grade will you assign them?
a. Grade 1
b. Grade 2
c. Grade 3
d. Off-grade
13.)Why must raw materials like fishes be eviscerated before salting, curing or smoking them?
a. To thoroughly clean the fish
b. To prevent spoilage of the fish
c. To improve the odor of the fish
d. To remove the enternal
organs which contain spoilage organisms​