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PERSONAL HYGIENE

Total questions: 15

Worksheet time: 8mins

Name
Class
Date
1.

Wearing fresh, clean clothes everyday helps us maintain our personal hygiene.

a)

True

b)

False

2.

Keeping your body clean helps to prevent the spread of diseases.

a)

False

b)

True

3.

In this pandemic (Covid-19) What is the most important thing we need to do?

a)

Social Distancing

b)

Washing Hand for 20 sec

c)

Both

d)

None of the above

4.

Linda tied her hair back before she made a salad.

a)

safe

b)

unsafe

5.

This bacteria is found on contaminated fish or improperly canned food.

a)

Botulism

b)

Listeria

c)

Salmonella

d)

Norovirus

6.

This bacteria can be contracted after contact with reptiles, pet turtles, or ingesting contaminated poultry, beef, and eggs.

a)

E.Coli

b)

Salmonella

c)

Trichinosis

d)

Rotavirus

7.

To prevent falls in the kitchen ___.

a)

leave spills on the floor

b)

clean up spills right away

c)

use a rug without a rubber backing to stand on

d)

wear dresses or pants that go past your shoes.

8.

Always cut/chop food on a _____.

a)

plate

b)

cutting board

c)

the counter

d)

the floor

9.

When should you wash your hands?

a)

before, during, and after cooking

b)

after you touched raw food (like meat or eggs)

c)

after you have touched your person or anything on your person (your face, clothes, phone)

d)

all of the above

10.

You should throw food away after it has been out for ____ in the temperature danger zone.

a)

2 hours

b)

20 minutes

c)

4 hours

d)

30 minutes

11.

What is wrong with this picture?

a)

Untrimmed fingernails

b)

Raw food is being served

c)

Unclean equipment

d)

Not wearing gloves

12.

The general objective of food safety management system is to

a)

produce quality food to consumers

b)

increase the profit of the company

c)

create safety awareness among the public

d)

protect the public against food related hazards

13.

FIFO stands for?

a)

first input- first output

b)

first in- first out

c)

food in- food out

14.

The regulations on visitors entering food processing area is stated in subclause _____________ in MS1514:2009.

a)

7.4

b)

7.5

c)

7.6

d)

7.7

15.

Which of the following standard references contains specific requirements on personal hygiene? (answer more than one)

a)

MS1514:2009

b)

Food Hygiene Regulations 2009

c)

Codex Alimentarius

d)

MS2400