____1. Which of the following options is acquired by eating contaminated food? A. Air borne illness C. Skin disease B. Food borne illness D. Lung illness ____2. Which of the following options refers to the science of good health that signifies cleanliness and freedom from the risk of infectious diseases? A. Hazards C. Hygiene B. Sanitation D. Cleanliness ____3. When does the perfect time for the personnel wash their hands to ensure food safety? A. After handling raw food C. At the start of food handling activities B. Immediately after using the D. All of the above ____4. Which of the following options is the concern of personnel hygiene? A. Wearing of clean handsB. Freedom from any diseases C. Observing sanitary habits and clean washable garments D. All of these ____5. Which of the following options below defines as the assurance that food will not cause harm to the consumer when it is prepared?A. Food hygiene C. Food safetyB. Good grooming D. Good manufacturing product____6. Which of the following describes the origin and a development of particular disease?A. Food safety C. Food borne illnessB. Disasters D. Epidemiological____7. Which of the following options does not belong to the group?Abrasions C. LesionsScarlet fever D. Sever rashes____8. Which of the following does not belong to the group? A. Dysentery C. Pneumonia B. Typhoid fever D. Hepatitis____9. The following options are diseases of respiratory tract except. A. Infected ears C. Sore throat B. Common cold D. Trench mouth____10. The following options are activities that need to be refrained by the people who are engaged in food handling except. A. Smoking C. Chewing or eating B. Spitting D. Checking the result_____11. What shall visitors do in food manufacturing, processing or handling areas? A. Sexy clothes C. High heels B. Jagger D. Personal Protective Equipment____12. Which of the following options possess a level of threat to life? A. Hazard Analysis C. Debris B. Hazard D. Illness____13. Which of the following signifies cleanliness and freedom from risk of infectious disease? A. Hygiene C. Grooming B. Safety D. Sanitation____14. What is the fifth step in handwashing techniques? A. Rub hands together C. Scrub thoroughly your hands B. Use disinfectant D. Rinse thoroughly_____15. Which of the following is not a GMP requirement on personnel hygiene? A. Hazard analysis C. Health B. Health status D. Personal cleanliness​