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WorksheetsD3 Fightbac!
Total questions: 50
Worksheet time: 17mins
Who are involved in ensuring food safety?
manager
crew
supplier
all of the above
(a) is the disease transmitted to people through food or water due to the presence of unwanted microorganisms or chemical substances harmful to the human body.
Time/Temperature Control for Safety (TCS) Food shall not be left at Temperature Danger Zone (TDZ) which ranges from ___________
32 F to 135 F (0 °C to 57 °C)
35 F to 140 F (2 °C to 60 °C)
40 F to 140 F (4 °C to 60 °C)
41 F to 145 F (5 °C to 63 °C)
Which of the following scenario will make the food unsafe for consumption?
Spaghetti sauce is not cooked up to its standard internal temperature
Sick crew doing the cake lettering
Crew who opened greasetrap proceeded immediately to product assembly
All of the above
Bacteria grows rapidly under favorable conditions. TCS food shall not be held within the temperature danger zone for more than...
2 hours
3 hours
4 hours
5 hours
Based on the Philippine National Standards for Drinking Water, water is considered potable if it passed the microbiological tests such as...
Total Coliform & E. Coli
Total Coliform, Total Bacterial Count & E. coli
Total Coliform, Fecal Coliform and Heterotrophic Plate Count
Heterotrophic Plate Count, Total Plate Count & Fecal Coliform
In storing goods, keep racks at least _____ away from the wall and at least ____ inches off the floor to facilitate checking and cleaning.
1 inch, 6 inches
1 inch, 8 inches
0.5 inch, 4 inches
1 inch, 4 inches
This is a critical method of reducing pathogens in food to safe level.
Hold food at a temperature not greater than 40 F and not less than 140 F
Cook food to the specified internal temperature
Good handwashing practices
Wash, rinse and sanitize food contact surfaces
Target GSC rating for cjoy, spag and yum is (a) %
It is the system for stores to be able to consistently execute GSC for New Products, using just two easy to accomplish checklists (NP Pre-Launch Checklist and GSC launch checklist)
(a)
Maintain (a) meter social distancing at the following areas: • Lobby • Dining Area • Waiting Areas
Body temperature must be lower than (a) C for the store personnel or customer to be allowed entry in our store
All store personnel should wash their hands every (a)
ALL store personnel to sanitize their hands every ____
1 hour
30 minutes
1.5 hour
2 hours
What should you do if a Dine-in customer answered YES in any of the questions on the DTI Customer Health Form?
Ask the customer to rest for a while
Call the nearest Health center and report the customer for monitoring
Deny entry
Ask the customer to go on self quarantine
Checking of temperature using NCT for all store personnel is three times a day.
true
false
As a general rule on kitchen social distancing, the recommended safe distance between crew members is at least ____or ___floor tiles apart.
1.5 meters or 5
1.5 meters or 6
1 meter or 3
1 meter or 4
Ensure that each CASHIER has the following
1. Cash Container 2. Sanitizer 3. Face guard 4. Face mask 5. Sanitized pen bin 6. Hand soap
1. Cash Container 2. Sanitizer 3. Face guard 4. Face mask 5. Sanitized pen bin 6. Dirty pen bin
1. Cash Container 2. Sanitizer 3. Face guard 4. Face mask 5. Sanitized pen bin 6. PE Glove on dominant hand
As required by DTI, Customer Health Form is used for Take out
true
false
Is defined as the assurance that food will not cause harm to the consumer when it is prepared or eaten according to its intended use.
(a)
Heterotrophic Plate Count
<500 CFU/L
<500 CFU/mg
<500 CFU/ml
Cold products meet standard internal temperature of
140F
>40F
≤40F
All food items within shelf-life otherwise
segregated, properly labeled and/or used accordingly.
segregated, properly labeled and/or sold accordingly
segregated, properly labeled and/or disposed accordingly
Store is considered as pest critical status when
SD1- single sighting in a 360 degree turn
Sd4- dropping in any part of the store
SD7-Zero
Hot water at ______must be available at the back sink, slop sink and hand washing sink
120F
105F
110F
140F
Drain hoses shall have at least ____clearance from the floor drain.
1 inch
1 cm
1meter
Standard air temperature in the food production area.
80 to 90F
72 to 78F
78 to 85F
Physical distancing of at least one (1) to two (2)
meters is observed among customers, visitors and store team, including
aggregator riders who are inside the store premises is a________deviation.
Critical
Major
Minor
None of the above
Store don't have protective barriers installed at order points is a _______ deviation.
Critical
Major
Minor
None of the above
Failed water analysis is (a) deviation
Product within shelf-life is a ______deviation on Food Safety
Critical
Major
Minor
None of the above
QV major requirements
2-3 product is not Gold standard (below 90%)
All products are available
All of the above
None of the above
QV major requirements
Foul odor in any part of the store
Valid complaint during the day of audit
Restrooms and handwashing amenities are clean and well maintained.
List of Critical SD except
Metal/pins (<7mm)
Flies
worm
Rat dropping
SD1 is (a)
SD3 is (a)
SD6a is (a)
SD8 is (a)
SD11 is (a)
SD13 is (a)
Sanitize doors, door handle every _______
1 hour
30 minutes
4 hours
end of day
Sanitize chairs, kitchen surfaces, counter area every_______
30 minutes
1 hour
2 hours
4 hours
Dilution of APS used in sanitizing frequently touched areas during operating
100ppm
50ppm
1000ppm
Riders should carry all necessary PPEs before deployment for every delivery
Face mask, face shield, APS sprayer, Wypall, pocket sanitizer
Face mask, face shield, APS sprayer, Wypall, hand soap
Face mask, face shield, Wypall, pocket sanitizer
Face mask, face shield, APS sprayer, Wypall
Window 1 cashier should sanitize hands every after transaction
true
false
holding time of a diluted APS in 20 liters water is
4 hours
8 hours
6 hours
24 hours
Sanitizing can be used in place of handwashing prior to touching food.
True
False
Foodborne diseases may severely affect these groups of vulnerable people.
Preschool-age children
pregnant women
the sick ; elderly
all of the above
Protecting our customers and employees from foodborne illness is the single most important reason for food safety.
true
false
For our frontliners, it is recommended to change disposable gloves at a maximum of _____minutes or as needed.
30
25
19
10
