1. In the area of food processing, which of the following describes the term sanitation?
A. Boiling kitchen implements
B. Removal of food residue
C. Rinsing of tools and equipment
D. Practical application of sanitary procedures in handling food

2. Health is a primary consideration of Ms. Mercado during this time of pandemic, hence wise and proper selection of ingredients for daily consumption is a must for her. In her selection of fruits, nutritive value is affected by a number of factors, which of these is NOT?
A. kind B. season C. size D. texture

3. Chopping boards and kitchen knives are common sources of cross-contamination if not cleaned and sanitized. What is the most appropriate action that you should take in avoiding such circumstances?
A. Dip in sanitizing solution and rinse
B. Rinse with tap water after using
C. Remove residue
D. Wipe with damp cloth

4. Ronald plans to establish a food manufacturing business. The Good Manufacturing Practices or GMP and Hazard Analysis Critical Control Point or HACCP requires every individual who plans a food business to undergo training about food safety. Why is HACCP or GMP necessary in establishing a business?
A. To have quality benefits due to increased awareness of hazards
B. Mechanisms cannot control safety and food quality in general
C. Have no proper documentation, and efficiency of operation
D. Not essential to good business practice

5. The students of Food Processing Il are required to make their performance task at home because of our present situation - the pandemic. One of the general rules while performing the task is wearing the complete Personal Protective Equipment or PPE. Which of the following PPE is NOT appropriate to wear or use?
A. apron B. gloves C. hairnet D. jewelry​