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TRAVEL SERVICES Q2 SUMMATIVE TEST 1

Total questions: 26

Worksheet time: 7hrs 30mins

Name
Class
Date
1.

1. Correct handling and disposal of food waste and other rubbish is an important food safety consideration as waste is a major source of _______________________.

a)

external bin

b)

Contamination

c)

Sweep

d)

Bin

2.

Cleaning an _______________ may require the use of a gong brush, high pressure hose, detergent, degreaser and deodorizer.

a)

external bin

b)

Sweep

c)

Bin

d)

Contamination

3.

A yard broom can be used to ____________ the area and a high pressure hose used with detergent and a deodorizer.

a)

Bin

b)

external bin

c)

Contamination

d)

Sweep

4.

Clean the floor area under and around the____________ that has been emptied with detergent and sanitizer, drying the area to help avoid slips.

a)

external bin

b)

Contamination

c)

Bin

d)

Sweep

5.

5. _____________ should supply sufficient bins or receptacles to cater for whatever rubbish/waste is produced.

a)

Pests

b)

Food

c)

daily

d)

food premises

6.

Clean the inside and outside of internal bins at least ______________.

a)

daily

b)

weekly

c)

monthly

d)

yearly

7.

Bins must not wash them in a sink used for ___________ preparation.

a)

daily

b)

food premises

c)

Food

d)

Pests

8.

Closing the lid on the bin or dumper helps prevent access to food waste by ____________ and vermin.

a)

Pests

b)

Food

c)

daily

d)

food premises

9.

Tying a ____________ in the plastic bin liner will prevent waste falling from the bag.

a)

knot

b)

ribbon

c)

shoe lace

d)

vow

10.

The external waste area must also be kept ___________ to avoid attracting pests and to help control smells.

a)

spilling

b)

clean

c)

overflowing

d)

empty

11.

Hot food is never frozen.

a)

TRUE

b)

FALSE

12.

Existing product in a chest freezer should be removed and the new stock placed at the bottom of the freezer.

a)

TRUE

b)

FALSE

13.

Check use-by dates of products and store them so the farthest date is at the front so it will be used first.

a)

TRUE

b)

FALSE

14.

Excess stock costs money, clutters things up, and increases the chance of out-of-date stock.

a)

TRUE

b)

FALSE

15.

An open door raises the temperature and makes the unit more cheaper to operate.

a)

TRUE

b)

FALSE

16.

Thawed items must never be refrozen.

a)

TRUE

b)

FALSE

17.

Ensure pests and rodents are included from food storage areas – conduct a regular.

a)

TRUE

b)

FALSE

18.

The cool room is overcrowded to enable air to circulate freely around food items.

a)

TRUE

b)

FALSE

19.

The highest shelf is sufficiently far enough above floor level to enable air circulation around goods, and allow mops and brooms to get under the shelves when cleaning is required.

a)

TRUE

b)

FALSE

20.

In using the FIFO approach the old/existing stock must be moved backward on the shelf and the newly delivered stock must be placed in front of it.

a)

TRUE

b)

FALSE

21.

Employees and employers are of not harmed from that assets like computers, equipment and other materials.

a)

TRUE

b)

FALSE

22.

It is not the employees that roam about in the work spaces of your company but also the possible clients, suppliers or may be the investors.

a)

TRUE

b)

FALSE

23.

Piled up trash can produce dirt all around the places.

a)

TRUE

b)

FALSE

24.

Cleanliness can be said as a set of habits or practices that are executed in order to maintain a good health.

a)

TRUE

b)

FALSE

25.

Hygiene can be said as a state of being free of dirt and germs.

a)

TRUE

b)

FALSE

26.

As an employer, how will you assure the safety of your personnel and clients when it comes to food handling issues?

4 lines