19. Which of the following equipment is used for smoking fish and other fishery I food products? c. Smoke house Vacuum d. Pack Machine a. Freezer b. Refrigerator
20. Which of the items below is used for brine salting large quantities of fish?
a. oil drum b. wooden shovel
c. wooden vat. d.All of the above
21. You have already removed the dirt from the tools, equipment ar utensils you will use in processing the food by washing them with soap and water. Why do you still need to sanitize or disinfect them?
a. washing with soap and water only removes the adhering dirt
b. washing alone cannot remove the microorganisms and germs
c. to effectively kill or destroy all the germs and microorganisms which remained after washing
d. all of these
22. Which of these is a sanitizing agent you can use for killing the germs and Microorganisms present in tools, equipment and utensils?
a. sodium chloride
c. magnesium sulfate
b. sodium hypochloride
d. calcium chloride
23. How will you properly store tools, equipment and utensils after using them? a. wipe dry all tools, equipment and utensils which were washed with water before keeping them
b. stow them in a clean dry place with a good ventilation
c. apply lubricant to parts of equipment that undergo friction to prevent wear and tear d. all of these
24. Why do you need to inspect and check the condition of equipment and machines before operating them?
a. to check if no parts are defective or missing b. to check if electrical plugs are in good condition
c. both and b
d. to see if they are old or new ones
25. Which of this preventive machine maintenance will you check before using equipment or a machine?
a. machine temperature and hydraulic fluid
b. wear and surface condition
c. crack and leak detection and electric insulation d. all of these go bonis wa man 7-unlad ng ang isar Sum Odns C.​