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La Consolacion University Philippines Valenzuela St., Capitol View Park Subd., Bulihan, MalolosCity, Bulacan 3000 College of International Tourism and Hospitality Management
THC 2 – RISK MANAGEMENT AS APPLIED TO SAFETY, SECURITY, SANITATION Finals Examination December 17-19, 2018
Name
: ___________________________________
Year/Section : ___________________________________ I.
MULTIPLE CHOICE
_____
_____
_____
_____
1.
2.
3.
4.
Score : ____________ Date
: ____________
: Read each statement carefully and from the given choices, choose the letter that corresponds to the best answer. Write the letter of your choice on the space provided before each number. Strictly no erasures. 30 points.
A science of the establishment and maintenance of health. a.
Hygiene
b.
Grooming
c.
Personality
d.
Cleaning
May be described as the principle of maintaining cleanliness and grooming of the external body. a.
Personal Hygiene
b.
Environmental Hygiene
c.
Risk Management
d.
Sanitation
It is an aid and assistance for food managers to identify and control potential problems before they occur. a.
HACCP System
b.
Sanitation
c.
Hygiene System
d.
Code of Sanitation
It is any extraneous object or foreign matter in food which may cause illness or injury.
_____
_____
_____
_____
_____
_____
5.
6.
7.
8.
9.
10.
a.
Physical Hazard
b.
Biological Hazard
c.
Chemical Hazard
d.
Hazard
Good example of hazard such as bacteria, viruses, fungi, parasites and prion. a.
Physical Hazard
b.
Biological Hazard
c.
Chemical Hazard
d.
Hazard
Substances that naturally presented or added to food during production. a.
Physical Hazard
b.
Biological Hazard
c.
Chemical Hazard
d.
Hazard
Is a small infectious agent that can replicate only inside the living cells of organism? a.
Virus
b.
Hazard
c.
Bacteria
d.
Chemical
What is the much smaller than bacteria and requires a living host. a.
Virus
b.
Hazard
c.
Bacteria
d.
Chemical
The study of virus. a.
Virology
b.
Biology
c.
Chemistry
d.
Physics
Made from either DNA or RNA, long molecules that carry genetic information. a.
Genetic Materials
b.
Protein Coat
_____
_____
_____
_____
_____
_____
11.
12.
13.
14.
15.
16.
c.
Envelope of lipids
d.
Bacterial Environment
That protects theses genes? a.
Genetic Materials
b.
Protein Coat
c.
Envelope of lipids
d.
Bacterial Environment
Surrounds the protein coat when they are outside a cell. a.
Genetic Materials
b.
Protein Coat
c.
Envelope of lipids
d.
Bacterial Environment
A food borne virus that has been associated with many food borne infections. It causes liver disease. This virus is very hardly and can for several hours in a suitable environment. a.
Hepatitis A
b.
Norwalk virus
c.
Rotavirus
d.
Herpes virus
Another common food borne virus that has been associated with many food borne infections. a.
Hepatitis A
b.
Norwalk virus
c.
Rotavirus
d.
Herpes virus
The leading cause of severe diarrhea among infants and children. a.
Hepatitis A
b.
Norwalk virus
c.
Rotavirus
d.
Herpes virus
It is a contagious infection that spreads when the carrier is producing and releasing ("shedding") virus. a.
Hepatitis A
b.
Norwalk virus
c.
Rotavirus
d.
Herpes virus
_____
_____
_____
_____
_____
_____
_____
17.
18.
19.
20.
21.
22.
23.
This virus came from the pigs by the Influenza virus A or C. Variants of the influenza virus can also infect human. a.
Hepatitis A
b.
Norwalk virus
c.
Rotavirus
d.
Human influenza virus
It is a member of the herpes virus family. It is transmitted from human to human. a.
Epstein-Barr Virus
b.
Human Influenza Virus
c.
Hepatitis A
d.
West Nile Virus
It is an infection of the brain that is caused by a virus a.
Epstein-Barr virus
b.
Human Influenza Virus
c.
Hepatitis A
d.
West Nile virus
One of at least 30 known viruses capable of causing viral hemorrhagic fever syndrome. a.
Epstein-Barr virus
b.
Human Influenza Virus
c.
Ebola Virus
d. West Nile virus A generate state of physical, mental, and emotional well-being a.
Health
b.
Safety
c.
Security
d.
All of the above
A condition in which the physical well-being of protected. a.
Health
b.
Safety
c.
Security
d.
All of the above
The protection of employees and organizational facilities.
_____
_____
_____
_____
_____
_____
24.
25.
26.
27.
28.
29.
a.
Health
b.
Safety
c.
Security
d.
All of the above
Mistakes such as misjudgment situation. a.
Human error
b.
Employee error
c.
Procedure error
d.
Equipment error
Use of inappropriate equipment. a.
Human error
b.
Employee error
c.
Procedure error
d.
Equipment error
Safety devices being removed or inoperative. a.
Human error
b.
Employee error
c.
Procedure error
d.
Equipment error
Which of the following is NOT a major issue in a workplace? a.
HIV
b.
Skin Disease
c.
T.B. Tuberculosis
d.
Asthma
Failure of procedure of eliciting warning of hazard. a.
Human error
b.
Employee error
c.
Procedure error
d.
Equipment error
When people repeatedly and intentionally use word or actions against someone or a group of people to cause distress and risk to their well being a.
Bullying
b.
Physical Bullying
c.
Verbal Bullying
d. _____
II.
30.
Emotion Bullying
What is republic act 10627? a.
Anti-bullying
b.
Code of sanitation
c.
Sexual Harassment Act
d.
Labor Code
MODIFIED TRUE OR FALSE
:
Write T if the statement is correct. If the statement is false, underline the word or group of words which made the statement incorrect and write the correct answer on the space provided before each number. Strictly no erasures. 40 points.
_________________
1.
The cleanliness and personal hygiene of food workers are extremely important in the food service and food processing establishment.
_________________
2.
Good personal hygiene enhances physical and emotional well being.
_________________
3.
Cleaning your body with soap and soda will ensure that microbes and dirt will be removed.
_________________
4.
Washing your hair every other day ensures clean hair, free from dirt particles and germs.
_________________
5.
Cutting and trimming nails are not important to prevent hangnails and infected nails beds.
_________________
6.
The mouth is the part of the body prone to collect harmful bacteria and generate infection.
_________________
7.
Washing your hands should be practice before and after meals.
_________________
8.
Washing your hands should be practice before and after using water closet.
_________________
9.
Washing your hands should be practice before handling money.
_________________
10.
Washing your hands should be practice after caring or touching animals.
_________________
11.
Washing your hands should be practice before coughing, sneezing, smoking, eating or drinking.
_________________
12.
Washing your hands should be practice before doing activities that can contaminate hands such as taking out garbage, wiping counter tables, handling cleaning chemicals, picking up dropped items.
_________________
13.
In washing hands always use soap, or baking soda.
_________________
14.
Wash your hands for minimum of 10 seconds.
_________________
15.
All employees must wash their hands with soap and water
when they arrive at work and before starting food preparation. _________________
16.
Employees have duty of care to provide a place of work that is safe and without risk to health.
_________________
17.
Public Policy relative to occupational illness is expressed in laws such as the Labor Code of the Philippines, DOLE’s Occupational Safety and Health standards and the Occupational Safety and Health Act of 1970 US.
_________________
18.
Procedure inefficiency is knowingly using defective equipment.
_________________
19.
Human error is inappropriate for handling materials.
_________________
20.
Skin disease is one the major health problem in a workplace.
_________________
21.
HIV is also one of the major health issues in a workplace.
_________________
22.
Lower legs are also one of the issue in a healthy workplace
_________________
23.
Stress employee may perform poorly or suffer low morale.
_________________
24.
Workplace depression causes include unclear supervisory directives, unclear deadlines for completing work and poor relationship with coworkers and overly close supervision.
_________________
25.
Excessive amount of stress can have ill health effects such as ulcers, hypertension, headaches, and cardiac conditions.
_________________
26.
Clear job description to reduce worker uncertainly regarding job responsibilities.
_________________
27.
Bullying is not a major issue in healthy and safety workplace.
_________________
28.
Good leader is a good follower
_________________
29.
Procedure is not important in training
_________________
30.
Knowing of the uses of equipment can perform well in organization.
_________________
31.
Hazard is the potential of a substance, person, activity or process to cause harm (injury or illness)
_________________
32.
It must be sufficient to prevent the hazard from causing harm
_________________
33.
It must protect everyone who can be harmed from the hazard
_________________
34.
It must not create new hazards, or production and quality control problems
_________________
35.
It must not create a hazard to the environment or the community of the workplace situation
_________________
36.
Prevention is the first and safest and also the most effective measure of control for safety, health and environment
hazards. _________________
37.
Reward system is one of the major issue in health and safety workplace
_________________
38.
Effective job performance system to relieve stress by clarifying performance expectations.
_________________
39.
Employees can adopt employees wellness programs to eliminate health problems that can be caused by a person poor health choices.
_________________
40.
Hazard is the potential of a substance, person, activity or process to cause harm (injury or illness)
III.
1.
ESSAY
: Briefly discuss the following: 5 points each
What is the difference between hazard and risk? _________________________________________________________________________ _________________________________________________________________________ _________________________________________________________________________ _________________________________________________________________________ _________________________________________________________________________
2.
Explain in order of priority hazard reduction _________________________________________________________________________ _________________________________________________________________________ _________________________________________________________________________ _________________________________________________________________________ _________________________________________________________________________
3.
What is article 7877? _________________________________________________________________________ _________________________________________________________________________ _________________________________________________________________________ _________________________________________________________________________ _________________________________________________________________________
4.
How will you sustain the safety and healthy environment in a workplace as employee? _________________________________________________________________________
_________________________________________________________________________ _________________________________________________________________________ _________________________________________________________________________ _________________________________________________________________________ 5.
Explain. “do not learn safety by accident” _________________________________________________________________________ _________________________________________________________________________ _________________________________________________________________________ _________________________________________________________________________ _________________________________________________________________________
6.
RISK Planning. _________________________________________________________________________ _________________________________________________________________________ _________________________________________________________________________ _________________________________________________________________________ _________________________________________________________________________
CONTENT OR INFORMATION: 3PTS CLARITY: 2PTS TOTAL: 5PTS EACH PER ITEMS
Prepared by:
MR. JOSEPH BINGBONG M. GUTIERREZ Faculty - HRM
Checked/Reviewed and Approved by:
MS. FE CORAZON C. VILLANUEVA Dean, CITHM
“THE HARDER YOU WORK FOR SOMETHING, THE GREATER YOU’LL FEEL WHEN YOU ACHIEVE.”
THC 2 – RISK MANAGEMENT AS APPLIED TO SAFETY, SECURITY, SANITATION Finals Examination December 17-19, 2018
Name
: ___________________________________
Year/Section : ___________________________________ I.
MULTIPLE CHOICE
_____
_____
_____
_____
1.
2.
3.
4.
Score : ____________ Date
: ____________
: Read each statement carefully and from the given choices, choose the letter that corresponds to the best answer. Write the letter of your choice on the space provided before each number. Strictly no erasures. 30 points.
A science of the establishment and maintenance of health. a.
Hygiene
b.
Grooming
c.
Personality
d.
Cleaning
May be described as the principle of maintaining cleanliness and grooming of the external body. a.
Personal Hygiene
b.
Environmental Hygiene
c.
Risk Management
d.
Sanitation
It is an aid and assistance for food managers to identify and control potential problems before they occur. a.
HACCP System
b.
Sanitation
c.
Hygiene System
d.
Code of Sanitation
It is any extraneous object or foreign matter in food which may cause illness or injury.
_____
_____
_____
_____
_____
_____
5.
6.
7.
8.
9.
10.
a.
Physical Hazard
b.
Biological Hazard
c.
Chemical Hazard
d.
Hazard
Good example of hazard such as bacteria, viruses, fungi, parasites and prion. a.
Physical Hazard
b.
Biological Hazard
c.
Chemical Hazard
d.
Hazard
Substances that naturally presented or added to food during production. a.
Physical Hazard
b.
Biological Hazard
c.
Chemical Hazard
d.
Hazard
Is a small infectious agent that can replicate only inside the living cells of organism? a.
Virus
b.
Hazard
c.
Bacteria
d.
Chemical
What is the much smaller than bacteria and requires a living host. a.
Virus
b.
Hazard
c.
Bacteria
d.
Chemical
The study of virus. a.
Virology
b.
Biology
c.
Chemistry
d.
Physics
Made from either DNA or RNA, long molecules that carry genetic information. a.
Genetic Materials
b.
Protein Coat
_____
_____
_____
_____
_____
_____
11.
12.
13.
14.
15.
16.
c.
Envelope of lipids
d.
Bacterial Environment
That protects theses genes? a.
Genetic Materials
b.
Protein Coat
c.
Envelope of lipids
d.
Bacterial Environment
Surrounds the protein coat when they are outside a cell. a.
Genetic Materials
b.
Protein Coat
c.
Envelope of lipids
d.
Bacterial Environment
A food borne virus that has been associated with many food borne infections. It causes liver disease. This virus is very hardly and can for several hours in a suitable environment. a.
Hepatitis A
b.
Norwalk virus
c.
Rotavirus
d.
Herpes virus
Another common food borne virus that has been associated with many food borne infections. a.
Hepatitis A
b.
Norwalk virus
c.
Rotavirus
d.
Herpes virus
The leading cause of severe diarrhea among infants and children. a.
Hepatitis A
b.
Norwalk virus
c.
Rotavirus
d.
Herpes virus
It is a contagious infection that spreads when the carrier is producing and releasing ("shedding") virus. a.
Hepatitis A
b.
Norwalk virus
c.
Rotavirus
d.
Herpes virus
_____
_____
_____
_____
_____
_____
_____
17.
18.
19.
20.
21.
22.
23.
This virus came from the pigs by the Influenza virus A or C. Variants of the influenza virus can also infect human. a.
Hepatitis A
b.
Norwalk virus
c.
Rotavirus
d.
Human influenza virus
It is a member of the herpes virus family. It is transmitted from human to human. a.
Epstein-Barr Virus
b.
Human Influenza Virus
c.
Hepatitis A
d.
West Nile Virus
It is an infection of the brain that is caused by a virus a.
Epstein-Barr virus
b.
Human Influenza Virus
c.
Hepatitis A
d.
West Nile virus
One of at least 30 known viruses capable of causing viral hemorrhagic fever syndrome. a.
Epstein-Barr virus
b.
Human Influenza Virus
c.
Ebola Virus
d. West Nile virus A generate state of physical, mental, and emotional well-being a.
Health
b.
Safety
c.
Security
d.
All of the above
A condition in which the physical well-being of protected. a.
Health
b.
Safety
c.
Security
d.
All of the above
The protection of employees and organizational facilities.
_____
_____
_____
_____
_____
_____
24.
25.
26.
27.
28.
29.
a.
Health
b.
Safety
c.
Security
d.
All of the above
Mistakes such as misjudgment situation. a.
Human error
b.
Employee error
c.
Procedure error
d.
Equipment error
Use of inappropriate equipment. a.
Human error
b.
Employee error
c.
Procedure error
d.
Equipment error
Safety devices being removed or inoperative. a.
Human error
b.
Employee error
c.
Procedure error
d.
Equipment error
Which of the following is NOT a major issue in a workplace? a.
HIV
b.
Skin Disease
c.
T.B. Tuberculosis
d.
Asthma
Failure of procedure of eliciting warning of hazard. a.
Human error
b.
Employee error
c.
Procedure error
d.
Equipment error
When people repeatedly and intentionally use word or actions against someone or a group of people to cause distress and risk to their well being a.
Bullying
b.
Physical Bullying
c.
Verbal Bullying
d. _____
II.
30.
Emotion Bullying
What is republic act 10627? a.
Anti-bullying
b.
Code of sanitation
c.
Sexual Harassment Act
d.
Labor Code
MODIFIED TRUE OR FALSE
:
Write T if the statement is correct. If the statement is false, underline the word or group of words which made the statement incorrect and write the correct answer on the space provided before each number. Strictly no erasures. 40 points.
_________________
1.
The cleanliness and personal hygiene of food workers are extremely important in the food service and food processing establishment.
_________________
2.
Good personal hygiene enhances physical and emotional well being.
_________________
3.
Cleaning your body with soap and soda will ensure that microbes and dirt will be removed.
_________________
4.
Washing your hair every other day ensures clean hair, free from dirt particles and germs.
_________________
5.
Cutting and trimming nails are not important to prevent hangnails and infected nails beds.
_________________
6.
The mouth is the part of the body prone to collect harmful bacteria and generate infection.
_________________
7.
Washing your hands should be practice before and after meals.
_________________
8.
Washing your hands should be practice before and after using water closet.
_________________
9.
Washing your hands should be practice before handling money.
_________________
10.
Washing your hands should be practice after caring or touching animals.
_________________
11.
Washing your hands should be practice before coughing, sneezing, smoking, eating or drinking.
_________________
12.
Washing your hands should be practice before doing activities that can contaminate hands such as taking out garbage, wiping counter tables, handling cleaning chemicals, picking up dropped items.
_________________
13.
In washing hands always use soap, or baking soda.
_________________
14.
Wash your hands for minimum of 10 seconds.
_________________
15.
All employees must wash their hands with soap and water
when they arrive at work and before starting food preparation. _________________
16.
Employees have duty of care to provide a place of work that is safe and without risk to health.
_________________
17.
Public Policy relative to occupational illness is expressed in laws such as the Labor Code of the Philippines, DOLE’s Occupational Safety and Health standards and the Occupational Safety and Health Act of 1970 US.
_________________
18.
Procedure inefficiency is knowingly using defective equipment.
_________________
19.
Human error is inappropriate for handling materials.
_________________
20.
Skin disease is one the major health problem in a workplace.
_________________
21.
HIV is also one of the major health issues in a workplace.
_________________
22.
Lower legs are also one of the issue in a healthy workplace
_________________
23.
Stress employee may perform poorly or suffer low morale.
_________________
24.
Workplace depression causes include unclear supervisory directives, unclear deadlines for completing work and poor relationship with coworkers and overly close supervision.
_________________
25.
Excessive amount of stress can have ill health effects such as ulcers, hypertension, headaches, and cardiac conditions.
_________________
26.
Clear job description to reduce worker uncertainly regarding job responsibilities.
_________________
27.
Bullying is not a major issue in healthy and safety workplace.
_________________
28.
Good leader is a good follower
_________________
29.
Procedure is not important in training
_________________
30.
Knowing of the uses of equipment can perform well in organization.
_________________
31.
Hazard is the potential of a substance, person, activity or process to cause harm (injury or illness)
_________________
32.
It must be sufficient to prevent the hazard from causing harm
_________________
33.
It must protect everyone who can be harmed from the hazard
_________________
34.
It must not create new hazards, or production and quality control problems
_________________
35.
It must not create a hazard to the environment or the community of the workplace situation
_________________
36.
Prevention is the first and safest and also the most effective measure of control for safety, health and environment
hazards. _________________
37.
Reward system is one of the major issue in health and safety workplace
_________________
38.
Effective job performance system to relieve stress by clarifying performance expectations.
_________________
39.
Employees can adopt employees wellness programs to eliminate health problems that can be caused by a person poor health choices.
_________________
40.
Hazard is the potential of a substance, person, activity or process to cause harm (injury or illness)
III.
1.
ESSAY
: Briefly discuss the following: 5 points each
What is the difference between hazard and risk? _________________________________________________________________________ _________________________________________________________________________ _________________________________________________________________________ _________________________________________________________________________ _________________________________________________________________________
2.
Explain in order of priority hazard reduction _________________________________________________________________________ _________________________________________________________________________ _________________________________________________________________________ _________________________________________________________________________ _________________________________________________________________________
3.
What is article 7877? _________________________________________________________________________ _________________________________________________________________________ _________________________________________________________________________ _________________________________________________________________________ _________________________________________________________________________
4.
How will you sustain the safety and healthy environment in a workplace as employee? _________________________________________________________________________
_________________________________________________________________________ _________________________________________________________________________ _________________________________________________________________________ _________________________________________________________________________ 5.
Explain. “do not learn safety by accident” _________________________________________________________________________ _________________________________________________________________________ _________________________________________________________________________ _________________________________________________________________________ _________________________________________________________________________
6.
RISK Planning. _________________________________________________________________________ _________________________________________________________________________ _________________________________________________________________________ _________________________________________________________________________ _________________________________________________________________________
CONTENT OR INFORMATION: 3PTS CLARITY: 2PTS TOTAL: 5PTS EACH PER ITEMS
Prepared by:
MR. JOSEPH BINGBONG M. GUTIERREZ Faculty - HRM
Checked/Reviewed and Approved by:
MS. FE CORAZON C. VILLANUEVA Dean, CITHM
“THE HARDER YOU WORK FOR SOMETHING, THE GREATER YOU’LL FEEL WHEN YOU ACHIEVE.”
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