Republic of the Philippines North Eastern Mindanao State University Cantilan, Surigao del Sur Telefax No. 086-214-4221 086-214-2723 www.nemsu.edu.ph CHAPTER QUIZ IN TIC 7 – Teaching Common Competencies in HE 1. OHS stands for . 2. It is referred to as the anticipation, recognition, evaluation, control and prevention of hazards from work that may result in injury, illness, or affect the well-being of the workers. 3. Cite the 5 reasons for occupational health and safety. 4. is anything with potential to cause injury, illness or damage. 5. Enumerate the types of hazards. 6. It is a type of hazard brought by unhealthy working conditions. 7. A hazard brought by workers infected with diseases or illnesses. 8. A type of hazard brought by poor posture when working long periods of standing. 9. Brought by too much stress from work may cause mental and emotional strains. 10. A hazard brought by use of chemicals such as disinfectants for cleaning equipment and floorings, fumes, and smokes from cooking. 11. Cite at least 3 physical, chemical, and biological hazards. 12. The 4 step system is used for preventing hazards. Enumerate the 4 steps 13. Strategies in identifying hazards and risks (3). 14. What are the essential details in writing/ reporting hazards or risks? (5) 15. Cite at least 2 safety practices in the kitchen. 16. RA no. 8749 is otherwise known as . 17. Waste materials can be and . 18. What is the correct process flow of Waste Management? (5) 19. is a marketing practice of creating name, symbol or designs that identifies and differentiates product or services from the rest. 20. What are the features of a good product brand? (5) 21. Cite at least 5 huge brands in the country. 22. A person who organizes, develops, operates, and engages in his/her own business. 23. refers to organizing, developing, operating, and engaging in one’s own business. 24. PEC stands for . 25. It refers to qualities, characteristics, skills, abilities, knowledge, and behavior that a person must possess to become a successful entrepreneur. 26. List down at least 5 PEC skills 27. is vital in every kitchen where food is prepared, cooked, and served. 28. It is the process of removing food and other types of soil from a surface. 29. is done using heat, radiation, or chemicals. 30. List down the 4 cleaning compounds used in the kitchen.
