Assessment 2 (Bartending 9)

As a food/ beverage handler, one must ensure that anything from the body or anything worn does not contaminate food or food surfaces. Practical measure in this regard includes ____.

• Wearing food handling clothes to and from work

• Working despite of having cough and colds

• Wearing protective clothing when using the toilet

• Wearing enough-fitting clothes

Margaux was cleaning the room when she saw a hole in the wall. She then made sure to wash all the soiled dishes and not leaving any uncovered food in the kitchen. What she was doing is an example of _______.

• "Starve them out"

• “Chase them out”

• ” Build them out”

• “Knock them out”

Briel was sitting at the table and had been chatting continuously during lunch when suddenly he was grasping his breath. His friend Lee came over and did the procedure illustrated on the side. He was actually performing _________.

• Emergency Action Plan

• Pushing

• Wrestling

• First - Aid

Which of the following must be AVOIDED in maintaining the hair?

• Wash your hair with shampoo every bath

• Rinse hair well after shampooing

• Brush, comb and groom your hair daily

• Dry your hair after each wash

Which of the practices below DOES NOT belong to the group?

• Using hand wash-basins for washing food or utensils

• Tasting or picking of food/drink returned from the table

• Using a single spoon to taste different food

• Covering the nose/mouth when sneezing