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WorksheetsFOOD SAFETY DAY
Total questions: 20
Worksheet time: 7mins
WHY MUST WE HAVE SUITABLE / ENOUGH TRAINING AND AWARENESS ABOUT FOOD SAFETY?
To make us happy during work hours
To spend good time socializing during the training session
To improve food safety, quality culture and awareness
All of the above
WHY IS IT IMPORTANT TO ENSURE THAT LABELLING OF OUR PRODUCTS IS CORRECT?
To protect consumers from misleading about allergens
To be compliant with regulation
To give consumers correct information
All of the above
WHAT AM I ALLOWED TO USE PACKAGING MATERIAL FOR?
For storage of sweets and maintenance parts etc.
No restrictions at all
Only for intended products
None of the above
AM I ALLOWED TO PLACE PRODUCTS AND INGREDIENTS DIRECTLY ON THE FLOOR?
Yes, if the floor is clean
Yes, in designated area
Never directly on the floor
Yes, on the chair
WHAT DOES HACCP STAND FOR?
Heat Activated Censor Control Point
Hazard Analysis and Critical Control Point
Holding Analysis and Controlled Censor Point
Happy Activated and Circular Centered People
FOR HOW LONG DO YOU NEED TO WASH YOUR HANDS WITH SOAP?
3 seconds
10 seconds
20 seconds
50 seconds
WHERE CAN SPARE PARTS BE STORED DURING MAINTENANCE OF EQUIPMENT?
ARE YOU ALLOWED TO CONSUME CHEWING GUM OR SWEETS IN PRODUCTION AREAS?
Yes
No
Yes, if I use a face mask
Yes, in areas without open product handling
WHO IS RESPONSIBLE FOR FOOD SAFETY AT ARLA FOODS?
Top management
My manager
My colleagues
All of the above
IN WHICH ORDER SHOULD FOODS BE USED?
FIFO (First In, First Out) or FEFO (First Expiry, First Out
Whenever you need them
Depends on how and where they are placed at the stock / in the warehouse
Doesn’t matter how you use them
WHICH OF THE FOLLOWING OPTIONS WOULD HELP TO REDUCE THE RISK OF CONTAMINATION?
Not coughing or sneezing over food
Removing loose jewelry before preparing food
Wearing the correct protective clothing
All of the above
WHAT DOES CCP STANDS FOR?
Crucial Control Point
Customer Control point
Consumer Control Point
Critical Control Point
ALL THESE ARE PPES EXCEPT?
Hand Gloves
Nose mask
Uniform
Knife
IF YOU SEE EVIDENCE OF PESTS IN YOUR PREMISES, WHAT SHOULD YOU DO?
Just laugh about it
Wait until you see a live pest and then report it
Report the incident to your supervisor immediately
Nothing - it is not your responsibility to take action
Personnel with exposed cuts or sores may engage in handling or processing food items as long as the cuts are not infected
True
False
It is important to prepare food safely because;
It helps to prevent food poisoning
Prepared food looks better
Prepared food tastes better.
Prepared food is delicious
IN A PLACE OF WORK, THE BEST WAY TO DRY YOUR HANDS AFTER WASHING THEM IS TO;
Use a cotton towel.
Just shake excess water away.
Use air dryer or paper towel
Rub hands on your clothings
WHAT KIND OF SOAP SHOULD BE PROVIDED FOR HAND WASHING IN PRODUCTION AREA?
Unscented
Lotionized
Antiseptic
Bacterial
WHAT IS THE BEST TYPE OF WASTE BIN TO BE USED IN PRODUCTION AREA?
A nylon bag
Foot operated bin with a lid
Old cardboard box
Open dust bin with easy access
WHAT IS AN ALLERGEN?
A form of French verb Allen
A cream for embarrassing rashes
A food or ingredient that causes an allergic reaction
A really bad itch behind the knee
