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WorksheetsQuiz 2 GMP
Total questions: 20
Worksheet time: 10mins
The hand-washing facility in a food premise must be equipped with all EXCEPT:
Soap
Nail polish remover
Drying material
Running water
Which of the following is NOT a correct personal hygiene practice in food handling?
Washing hands after using the toilet
Wearing clean clothing
Using perfume while handling food
Keeping nails trimmed and clean
What is the main reason food handlers should avoid wearing jewellery?
It is expensive
It may cause physical contamination
It may distract others
It is against company uniform policy
When should a food handler wash their hands?
Before starting work
Every 2 hours
After handling raw food and before handling cooked food
Only when visibly dirty
Which of these illnesses must be reported to a supervisor?
Cold
Headache
Diarrhea
Back pain
Facial hairs should be:
Styled
Covered with a beard net if required
Permitted in all conditions
Trimmed only during special events
Gloves used during food handling must be:
Reused daily
Worn at all times regardless of cleanliness
Disposable and changed frequently
Colorful for easy identification
How often should refresher training be conducted?
Every 5 years
Only when staff request it
Regularly, as part of a scheduled program
Once trained is enough
Who is responsible for ensuring food handlers are trained?
CEO
Consumer
Health inspectors
Food business operator
Training record must be
Kept for more than 1 year
Stored electronically only
Available for inspection
Updated annually
What topic is LEAST likely to be included in food personnel training?
Hazard analysis
Proper handwashing technique
Proper showering technique
Temperature control
What does traceability in food refer to?
Ability to track food through all stages of production and distribution
Pricing
Advertising strategy
Number of staff handling the product
What information is critical on food product labeling?
Brand slogan
Expiry date and batch number
Barcode
Personal notes of the manufacturer
The purpose of product traceability is to
Increase profit margin
Facilitate product recall if needed
Replace labels with QR codes
Reduce packaging weight
What should a company do during a food recall?
Wait for customer complaints
Offer discounts
Change the product name
Immediately inform relevant authorities and initiate withdrawal
Batch numbers are used to
Identify specific production lots
Indicate price
Show manufacturing time
Enter contests
Which regulation governs food traceability and recall procedures?
Food Safety Act
Food Safety Regulations
Good Manufacturing Practices Standard
Food Safety Management System Standards
During transportation, food must be:
Protected from contamination and kept at correct temperature
Stored with other industrial goods
Left uncovered for air
Carried in open vehicles
What should be done if a delivery vehicle breaks down?
Continue with delivery if food looks fine
Ignore temperature loss
Leave the food for the customer to inspect
Immediately assess and transfer food to another temperature-controlled vehicle
What documentation should accompany food transport?
Owner's manual
Vehicle repair log
Driver's personal documents
Delivery note and temperature record
