VISAYAS STATE UNIVERSITY
DEPARTMENT OF FOD SCIENCE AND TECHNOLOGY
Visca, Baybay City, Leyte
HRTM 22 (3rd long exam) Set D
Name: __________________________________ Class Schedule:__________________ Date: __________________
General Instruction: Please write legibly. No erasures
please. Any erasure will make the item automatically
wrong. Those who will be caught cheating will be
reported to USSO. Good luck students! And nice
spending the whole semester with you.
I. Identify the word(s) described in each item. Use the
figures below as guide. Connect letters from the
guide and write the word formed in the space
provided (10 pts).
__________________1.) risk present in food that could
threaten customers health
__________________2.) seriousness of the
consequences if exposure to
hazard occurs
__________________3.) any point, step or procedure
at which control can be
applied and food safety hazard
can be controlled
__________________4.) In HACCP, it means failure to
meet the specified critical
limits
__________________5.) hygienic practices for workers
with direct contact to food,
food-contact surfaces and
food packaging materials
I - _____ III-______
II- _____ IV -_____
BonusI-_____
Total: ___________
II. Enumeration.
1. The 1st 5 HACCP methodology (5 pts)
a._________________________________________
b._________________________________________
c._________________________________________
d._________________________________________
e._________________________________________
2. 3 sanitary procedures that can help reduce
contamination in the food preparation area in a
foodservice facility (6pts)
a._________________________________________
b._________________________________________
c._________________________________________
3. Purpose of SSOP (2 pts)
a._________________________________________
b._________________________________________
4. Elements of SSOP (4 pts)
a._________________________________________
b._________________________________________
c._________________________________________
d._________________________________________
5. Areas to be addressed in cGMP (4 pts)
a._________________________________________
b._________________________________________
c._________________________________________
d._________________________________________
6. Characteristic of an ideal sanitizer
(4 pts)
a._________________________________________
b._________________________________________
 c._________________________________________
d._________________________________________

III. True or False. Write True if the statement is true

and False if otherwise.

________1.) Clostridium spores are more easily

destroyed by chlorine sanitizers than
1.)
vegetative cells.
________2.) Quats are more preferred sanitizer because
it dows not irritate the skin of the one
using it.
________3.) In cGMP, it is important and is specified
that lockers should be provided distant
from the food processing area 2.)
________4.) Well maintained sanitary condition of
physical facilities can contribute food
adulteration
________5.) Sick workers should impose leave from
work
________6.) In SSOP, documentation should be properly
maintained. 3.)
________7.) Critical limits assigned in HACCP must be
measurable
________8.) Equipment used in the processing must be
calibrated
________9.) Generally, one of the major problems in
food service is lack of effective written 4.)
procedures
________10.)Good supervision is a key to a successful
food service sanitation program.

IV. Essay.
1.) Explain the importance of cGMP and SSOP? (5
pts) 5.)
2.) What most likely will happen if the manager is
pro-product quantity, disregarding food safety
(5 pts)
3.) Identify and explain what important food safety
task does the International Food Safety Icon
represents (15 pts).

Bonus: Write the NEW vision and mission of VSU (5 pts)

Vision: ________________________________________
______________________________________________
______________________________________________

Mission:_______________________________________
______________________________________________
______________________________________________