Final Examination

6. The organization in Geneva that provides international standards.4 words)
8. The microbial organism responsible for botulism. (2 words)
11. The bacterial test that gives a total count of organisms capable of growing in set conditions. (3 words)
16. The part of the fish that shows changes like sliminess and bleaching. (2 words)
17. The proper document to track product identity and traceability in production.
18. The process that reduces microbial load after cleaning.
19. Practices that help ensure clean equipment and facilities.

1. An indicator bacterium suggesting fecal contamination. (2 words)
2. The deterioration caused by oxygen reacting with unsaturated fats. (2 words)
3. The quality system applied from harvest to consumption ensuring product safety and fitness. (2 words)
4. The official Philippine agency tasked with fish inspection and standards.
5. A document-based system of maintaining cleanliness and sanitation in fish processing. (4 words)
7. A component of GMP focused on reducing fish waste by turning it into value-added products.(2 words)
9. A visual indicator of fish spoilage involving the eye, gills, and skin. (3 words)
10. A chemical test used to determine early lipid oxidation in fish. (3 words)
11. A method used to judge the freshness of raw fish based on sensory evaluation. (2 words)
12. The total amount of fat, moisture, ash, and protein in fish. (2 words)
13. A preventive food safety strategy based on identifying critical control points.
14. The temperature measuring device used to ensure proper heat treatment in processing.
15. The most common sanitizing compound used in seafood plants.