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- 1. Multiple Choice
what color of bandage is allowed in the kitchen as per DM rules?
black
violet
blue
white
- 2. Multiple Choice
Why do we need to clean?
to remove dirt
to allow disinfection
to avoid cross contamination
all of the above
- 3. Multiple Choice
if clothes are used in the operation, what should be done to prevent spread of bacteria?
spread clean clothes in working table to dry
leave them soak in water bucket
clean and disinfect them after 24hrs of usage
color code the clothes in different area
- 4. Multiple Choice
which is most likely to caused food poisoning?
chicken sandwich
raw fish
raw poultry
raw meat
- 5. Multiple Choice
The main way to prevent the growth of bacteria is to keep foods out of the ________________________________.
refrigerator
microwave
freezer
temperature danger zone
- 6. Multiple Choice
The temperature danger zone where bacteria reproduce fastest is between _____________ and ________________ C?
5-50C
5-60C
6-60C
5-65C
- 7. Multiple Choice
Protective clothing is worn in a kitchen to..
protect food from risk contamination
keep normal clothing clean
impress the customers
keep the food handler cool
- 8. Multiple Choice
what are the signs of pests?
Dead insects/egg sacs
Smear marks and droppings in the case of rodents
Baited monitoring stations
all of the above
- 9. Multiple Choice
Bacteria multiplies every 10-20 minutes?
True
False
- 10. Multiple Choice
Which of the following is High risk food?
Cereal
Pasta
Cooked meat
rice vinegar
- Answer choicesTagsAnswer choicesTags