6. Which of the following is not an example of communicable disease?
a. jaundice
b. leprosy
c. hepatitis d. diarrhea
7. Those are the principles of Hazard Analysis Critical Control Point. Which one is not?
a. hazard analysis
b. monitor critical limits
identify critical control points
d. observe personal hygiene
8. Chemical contaminants are the cause of food poisoning. Which of them is not included?
a. pesticides
b. insecticides c. additives d. medicines
9. The acronym CCP for fresh or frozen fishery products stands for
a. Chemical Control Point
b. Critical Control Point
C. Crustaceans Control Point
d. none of the above
10. Which of the following is a hazard in packaging frozen fish product?
a. misaplication
b. unclean
c. adulterated d. decomposition
II. COMPLETION TYPE: Complete the following sentences, Choose a correct word(s) on the box.
Write your answer on the space.
brine
record keeping
circulation
poisonous
meiculously
environmental pollutants
teeth brushed
dean
lesions
packaging
. Exposing to the
Keep all kitchen surfaces
. Ensure adeguate air
Establish
chemicals will lead hazard to everyone.
clean.
around the victim.
procedure.​