WorksheetsFood Handler
Total questions: 20
Worksheet time: 16mins
Apakah itu Keracunan Makanan? What is Food Poisoning
Penyakit yang disebabkan memakan daging bangkai
Diseases caused by eating carcasses
Penyakit yang berlaku akibat suntikan typhoid
Diseases caused by typhoid injections
Penyakit yang berlaku akibat memakan makanan dan minuman yang tercemar
Diseases that occur as a result of consuming contaminated food and drink
Penyakit bila seseorang tidak hadir kursus pengendali makanan
Illness when a person does not attend a food handler course
Sekiranya pengendali makanan gagal menghadiri kursus dan suntikan tifoid, tindakan yang akan dikenakan di bawah Peraturan Kebersihan Makanan 2009 adalah:
If the food operator fails to attend the course & typhoid injection, the action to be taken under the Food Hygiene Regulations 2009 is:
Penjara tidak lebih 3 tahun dan denda tidak melebihi RM 20,000
Imprisonment not more than 3 years and a fine not exceeding RM 20,000
Penjara tidak lebih 2 tahun dan denda tidak melebihi RM 10,000
Imprisonment not more than 2 years and a fine not exceeding RM 10,000
Penjara tidak lebih 1 tahun dan denda tidak melebihi RM 1,000
Imprisonment not more than 1 year and a fine not exceeding RM 1,000
Tiada denda yang akan dikenakan
No fines will be imposed
Prinsip -prinsip asas Kebersihan Makanan ialah
The Basic Principles of Food Hygiene are
Kebersihan Diri, Peralatan dan Premis
Personal Hygiene, Equipment and Premises
Kebersihan Peralatan, Premis dan Kereta
Cleanliness of Equipment, Premises and Cars
Kebersihan Pekerja, Majikan dan Setiausaha
Hygiene of Employees, Employers and Secretaries
Kebersihan Penjaja, Premis dan Kesihatan
Hawker, Premises and Health Hygiene
Yang manakah di antara berikut adalah premis makanan yang mematuhi Peraturan Kebersihan Makanan 2009?
Which of the following is a food premise that complies with the Food Hygiene Regulations 2009?
Which one is an example of cross-contamination?
Which answer best describe the picture:
Palm with interlaced spread fingers
Rub fingertips circling in the palm
Rub interlocked fingers
Scrub palm to palm
Personal Hygiene practices, EXCEPT:
Wearing accessories
Short and clean nails
Wear clean and neat clothes
Cover all wounds
You should change your gloves __________, EXCEPT
between different tasks
between handling raw food and ready-to-eat food
between every customers
after sweeping, mopping and cleaning
Dibawah ini ialah ciri-ciri atau panduan pada kunci pada keselamatan makanan, kecuali
Below are the features or guidelines on the key to food safety, EXCEPT
Pengasingan makanan
Separation of food
Penjarakan sosial pada makanan
Social distancing on food
Kebersihan
Hygiene
Suhu dan masa
Temperature & Time
Yang manakah di antara berikut adalah cara pengenyahbekuan makanan yang SALAH?
Which of the following is a WRONG thawing/defrost method?
Berapakah suhu yang sesuai untuk tempat penyimpanan sejuk beku dan sejuk
What is the appropriate temperature for freezer and chiller?
0 - (-18c) & 0 - 5c
0 - (-10c) & 0 - 25c
0 - (18c) & 0 - (-25c)
0 - (10c) & 0 - 100c
Apa amalan yang baik untuk mengelakkan risiko pencemaran bersilang pada bahan mentah, segar serta makanan telah dimasak dan belum dimasak?
What are the good practices to avoid the risk of cross-contamination of raw, fresh and cooked and uncooked foods?
Menggunakan meja yang sama untuk produk berbeza
Use the same table for different products
Penggunaan papan landas yang sama
Use same chopping board
Penggunaan papan landas (chopping board) yang berbeza mengikut jenis produk
Use of different chopping boards according to the type of product
Mengamalkan penjarakan sosial antara pengendali makanan
Practices social distancing between food handler
Apa kategori jenis pencemaran yang sedang berlaku pada diri pengendali makanan tersebut
What type of contamination that is happening to the food handler?
Biologi dan Fizikal
Biological & Physical
Fizikal dan Kimia
Physical & Chemical
Kimia dan Racun
Chemical & Toxicity
Udara dan Persekitaran
Air & Environment
A food handler will be wearing single use gloves to assemble boxed lunches. When must food handlers hands be washed?
After 4 hours
After the first hour
After putting on the gloves
Before putting on the gloves
Who is the MOST at risk of contaminating food?
A food handler whose spouse works primarily with high risk population
A food handler whose younger daughter has diarrhea
A food handler who gets a lot of aches and pains
A food handler who eat a lot of rare meat
Hand sanitisers are transferred from one surface or food to another. This is called:
Chemical hazard
Unsanitary practices
Cross-contamination
TCS foods
To prevent cross contamination what should you do to the work surfaces and equipment?
Wipe off the visible food particles
Clean and sanitize them
Reuse them after cutting raw meats
Clean with cold water
The importance of Food Law is to
To increase customer level of confidence
To improve food safety and enhance process control
To expand market potential/access and maximize profit
to protect the public against health hazards and fraud in
the preparation, sale and use of food
Of the following, wearing of disposable gloves is needed:
Slicing raw tenderloin
Slicing vegetables for stir-fried vegetables
Preparing salads
Cooking pasta in the buffet
1. After scraping and washing, what is the third step in cleaning and sanitizing a prep table?
Sanitizing
Rinsing
Air-drying
rewashing
