EXAM agri 607
Good Agricultural Practices (GAP) are guided by what Republic Act
RA10611
2. What is the aim of implementing GAP? A. To increase profit only
B. To ensure safe food for consumers
C. To boost exports
D. To increase pesticide use
B.
3. Which government agency issues GAP certification in the Philippines?
A. Department of Trade and ndustry (DTI) B. Departnent of Health (DOH)
C Department of Agriculture (DA)
D. Department of Environment and Natural Resources (DENR)
C
4. GAP promotes the welfare of:
A. Only farm owners
B. Consumers, workers, and the environment
C. Farmer
D. A and C
B
5. GAP certification benefits farmers by: A. Increasing market access and consumer trust
B. Reducing crop diversity
C Limiting farm income
D. Replacing manual labor
E. Both A and C are correct
A
6. Why is GAP important to consumers? A. It increases production costs
B. It ensures that food is safe and quality C. It allows cheaper imports
D. A and C E. B and C
B
7. Which of the following is an example of GAP actice?
A. Mixing chemicals without protective gear
B. Proper record keeping of farm inputs C. Using untreated water for irrigation
D. Burning farm wastes
B
8. GAP encourages the use of:
A. Unsafe irrigation sources
B. Contarninated fertilizers
C. Proper waste disposal and composting
D. Illegal chemicals
C
9. Based on the Food Safety Act, what term refers to any substance not intentionally added to food but is present in it because of the production process? A. Contaninant
B. Pesticides
C. Chemical
D. Hazard
A
10. Based on the Food Safety Act. It refers to any action and activity that can be used to prevent or eliminate food safety hazard or to reduce it to an acceptable level.
A. Chemical control
B. Control measure
C. Cultural practices
D.Washing
B
11. It refers to any substance or product, whether processed, partially processed, or unprocessed, that is intended for human consumption.
A. Produce
B. Pasture crop
C. Feeds
D. Food
D
12. It refers to any substance or product, including additives, intended to be used for oral feeding to animals.
A. Produce
B. Pasture crop
C. Feed
D. Food
C
13. It refers to diseases, usually either infectie or toxic in nature, caused by agents that enter the body through the ingestion of food
A. Food-borne illnesses
B. Poisonous food illnesses
C. Both A and B are correct
D. None of the above
A
14. Which agency under the Department of Agriculture is primarily responsible for regulating animal products and by-products?
A, Bureau of Plant Industry
B. Bureau of Animal Industry
C. Bureau of Fisheries and Aquatic Resources
D. NMIS
B
15. The entire process from crop cultivation, postharvest handling, distribution, and final cooking of food is known as the:
A. Food supply chain
B. Food regulatory framework
C. Food safety system
D. Good manufacturing process
A
16. Practices that ensure environmentally sustainable and safe production on farms are known as:
A. Good manufacturing practices
B. Good hygienic practices
C. Good agricultural practices
D. Hazard analysis control points
C
17. It refers to the assurance that food will not cause harm to the consumer when it is prepared or eaten according to its intended use.
A. Food safety
B. Good hygienic practices
C. Good agricultural practices
D. Hazard analysis control points
A
18. It refers to all stages in the production of food from primary production, post-harvest handling, distribution, processing, and preparation for human consumption.
A. Production system
B. Food system
C. Value chain
D. Food supply chain
D
19. The systematic identification and evaluation of critical points to control hazards in food safety best describes:
A. Hazard Analysis and Critical Control Points (HACCP)
B. Good Hygienic Practices (GHP)
C Good Manufacturing Practices (GMP) D. Food hygiene system (fhs)
A
20. It refers to a quality assurance system aimed at ensuring that products are consistently manufactured, packed, repacked, or held to quality standards appropriate for the intended use.
A Good manufacturing practices
B. Good hygienic practices
C. Good agricultural practices
D. Hazard analysis control points
A
21. It refers to all practices regarding the conditions and measures necessary to ensure the safety of the food chain.
A. Good manufacturing practices
B. Good hygienic practices
C Good agricultural practices
D. Harard analysis control points
B
21. It refers to all practices regarding the conditions and measures necessary to ensure the safety of the food chain.
A. Good manufacturing practices
B. Good hygienic practices
C Good agricultural practices
D. Harard analysis control points
B
22. An officer appointed by LGUs or national food agencies, trained to ensure compliance with food safety regulations, is called a:
A. Food inspector
B. Food safety officer
C. Food handler
D. Quality assurance technician
B
23. It refers to a biological, chemical or physicat agent in food with a potential to cause adverse effect on health.
A Contaminant
B. Pesticides
C. Food waste
D. Hazard
D
24. What term refers to the examination of food, production facilities, and management systems of food businesses?
A. Hazard Analysis and Critical Control Points (HACCP)
B. Good Hygienic Practices (GHP)
C. Good Manufacturing Practices (GMP) D. Inspection
D
25. It is a physical obstruction that aims to prevent entry of vermin and other animal influences from the production area to the packing shed (e.g. nets)
A. Barrier
B. Nursery
C. Shed
D. Block identification
A
26. It is the identification of areas in the production site
A. Barrier
B. Nursery
C. Shed
D. block ldentification
D
27. It is the removal of deformed, fused and excess fingers
A. Defingering
B. Deflowering
C. Fingering
D. Dehanding
A
28. It is removal of bud prior to bagging A. Barrier
B. Debelling
C. Fingering
D. Dehanding
B
29. It is the removal of hands just before bagging operations to promote optimum growth of individual fingers within the bunch.
A. Barrier
B. Deflowering
C. Fingering
D. Dehanding
D
30. It is the process of strapping the bunch to an overhead cable or neighboring plant to prevent it from tipping over.
A. Barrier
B. Debunching
C. Propping
D. Guying
D
31. It refers to the set of mother plants and corresponding followers/suckers
A. Mat
B. corm
C. Pesudostem
D. Shrub
A
32. It is a place where harvested fruits are processed and packed.
A. Facility
B. House
C. Processing house
D. Packing house
D
33. It is the process of providing support by using two (2) poles tied together to support the weight of the bunch
A. Skimming
B. Debunching
C. Propping
D. Guying
C
34. It is the selection of fruits based on calibration by using fixed caliper before harvest or selection of fruits based on diameter using fixed caliper
A. Skimming
B. Debunching
C. Propping
D. Guying
A
35. The main goal of GAP is to ensure:
A. Profit maximization
B. Rapid production of crops
C. Safe and quality food and non-food products
D. Export promotion only
C
1. Organic Agriculture vs. Good Agricultural Practice (GAP)
Organic Agriculture and Good Agricultural Practices (GAP) are both systems that promote safe and sustainable farming, but they differ in philosophy and implementation. Organic Agriculture avoids synthetic chemicals and focuses on natural methods, soil health, and biodiversity. GAP allows approved inputs but emphasizes food safety, traceability, and proper documentation. Organic is stricter on inputs, while GAP focuses on monitoring and risk control.
2. RA 10611 (Food Safety Act) vs. Organic Agriculture Act (RA 10068)
RA 10611 ensures food safety across all types of food production and applies to every food business, whether conventional or organic. RA 10068, on the other hand, focuses specifically on organic farming—promoting natural practices, certifying organic producers, and regulating organic inputs. Both laws aim to protect consumer health and regulate food production, but RA 10611 is broader in scope, while RA 10068 is limited to organic agriculture.
3. PhilGAP Farm vs. Organic Farm
PhilGAP Farms follow Good Agricultural Practices that prioritize food safety, traceability, and environmental care, allowing the controlled use of approved chemicals. Organic Farms, in contrast, avoid synthetic inputs entirely and focus on ecological balance and natural farming methods. Both systems require documentation, inspection, and certification to ensure standards are met. However, PhilGAP is more flexible with inputs, while Organic farming strictly prohibits chemical use.
4.PhilGAP Farm Produce vs. Organic Farm Produce
PhilGAP farm produce is safe, traceable, and meets market standards, even though it may use regulated chemicals. Organic farm produce, on the other hand, is free from synthetic inputs and often preferred by health-conscious consumers. Both types aim to deliver quality and safety, but they differ in input use—PhilGAP allows approved chemicals, while organic produce strictly avoids them.