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WorksheetsFSCL1
Total questions: 25
Worksheet time: 50mins
Which of the following is NOT a sign of food spoilage?
Change in colour
Change in odour
Turn spicier
Turn sour
Which of the following food transportation practice is INCORRECT?
Food trolleys are kept clean
Food items in trays and containers are placed on the floor of the delivery truck
Cooked food is delivered within the shortest time possible
When transporting cooked/ready-to-eat food, pack food in food-grade containers with tight-fitting lids
Why must food handlers observe good personal hygiene?
To look good
To reduce cost
To prevent contamination of food that could lead to foodborne illness
To prepare tastier food
Which of the following is the CORRECT way to clean your hands after handling raw food?
Wash hands with only water
Wash hands with soap and water
Wash hands on dirty cloth
Wipe hands on apron
Which of the following is a good personal hygiene practice to prevent foodborne illness?
Handle cooked / ready-to-eat food with bare hands
Wash hands with soap and water after visiting toilet
Sneeze or cough over food
Handle food with long and dirty fingernails
When you are sick with diarrhoea and/or vomiting, you should _____________
See a doctor without delay
Report to your supervisor immediately
Not prepare or handle ant food
All of the above
Which of the following is NOT a reason for implementing pest control in the food premises?
Prevent damage to property
Prevent the spread of diseases
Prevent fruits from ripening
Prevent wastage of food
Which of the following way to defrost frozen food safely is INCORRECT?
Place frozen food sealed in plastic bag and submerge it in a container of clean water
Place frozen food on the table top at room temperature
Place frozen food in a chiller at between 0ºC and 4ºC
Place frozen food in a microwave oven
Which of the following place to store dry food is CORRECT?
In staff locker area / pump room
Below overhead water and sewer lines
In dry area away from cleaning supplies / insecticides
Near food waste
During food preparation, food handlers should _______.
Wash food ingredients thoroughly
Scrub or peel food ingredient when necessary
Ensure washed ingredients are kept away from potential sources of contamination (e.g. detergent)
All of the above
Which of the following is a hygienic food preparation area?
Dirty cooking area
Oily and stained exhaust hood
Neat and clean work surfaces
Dirty floor with food scraps
Which of the following practice is an INCORRECT way to keep the food premises clean?
Clean food preparation area
Clean floor of food premises
Leave dirty plates and utensils overnight
Clear food scraps immediately
Improper handling of utensils can cause cross-contamination of food. Which of the following is a CORRECT handling practice of chopping board?
Wash chopping board with water only after use
Use worn out chopping board
Use the same chopping board to handle raw and ready-to-eat food
Use separate chopping boards for preparation of raw and ready-to-eat food
Which of the following practice is INCORRECT?
Handle money with gloved hand
Use gloves to handle ready-to-eat food
Change gloves when they are dirty or torn
Use gloves of the correct size
Which of the following practice is INCORRECT when handling ready-to-eat food?
Use gloves to prepare ready-to-eat vegetables
Use the same chopping board to handle raw and ready-to-eat food
Clean or wash food thoroughly before use
Cook and reheat food thoroughly
Which of the following is the CORRECT practice to maintain cleanliness of utensils and crockery?
Wash and clean utensils and crockery before use and in between tasks
Store utensils and crockery on dirty shelves
Store clean utensils and crockery next to insecticides and detergents
Place clean utensils and crockery on the ground
Chipped and cracked crockery should not be used because _______.
Broken pieces may get mixed with the food
Germs may be trapped in the cracks
It may cause injury to customers or food handler
All of the above
When using meat grinders, which of the following practice(s) is/are CORRECT?
Use separate grinders for different types of meat
Wash and sanitise meat grinders thoroughly after every use
Label and colour code the grinders for different types of meat
All of the above
What is the MAIN BENEFIT of using the First Expire, First Out (FEFO) stock rotation system?
For easy stacking of food products
For easy cleaning of the storage area
To minimise the chance of expired food items being used
To minimise pest infestation in food storage area
Which of the following is/are the precaution/s to take when displaying food?
Ensure food is covered
Showcase used to display food has sneeze guard
Showcase must be cleaned thoroughly and regularly
All of the above
Germs can multiply quickly to high levels, when _______.
Hot food items are stored at above 60°C
Frozen food items are thawed in chiller set at 3°C
Chilled food items are stored at between 0°C and 4°C
Cooked food items are stored at 30°C
To ensure that the chiller and freezer are maintained at appropriate temperatures, _______.
Avoid overstocking the chiller and freezer
Check that the rubber lining / gasket is not damaged or punctured
Do not leave chiller and freezer doors open for too long
All of the above
When preparing food in large quantities, which of the following is CORRECT?
Carry out cooling of the cooked food in the blast chiller quickly to 4°C
Thoroughly cook food such that the internal temperature of the food reaches a temperature of 50°C
Keep cooked food at room temperature of 30°C
Maintain cold food at a temperature below 10°C
Which of the following is a CORRECT practice of storing food in the chiller/freezer?
Store food in tightly-covered containers
Stack food
Overstock with food
Store raw meat above ready-to-eat food
Which of the following would attract pests?
Empty refuse bin when it is three-quarters full
Leave refuse bag with food waste on the floor
Discard food waste in refuse bin lined with plastic bag
Discard refuse bag at designated bin area
