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WorksheetsFood Safety
Total questions: 10
Worksheet time: 5mins
A reference standard used by Airline Catering?
ISO 9001:2014
IATA and ICAO
World Food Safety Guidelines for Airline Catering
A branch of Department of Health (DOH) that provides maximum security against the spread and introduction of food borne diseases in Ports and Airports?
Bureau of Quarantine
City Health Office
Philippine National Red Cross
What is the Temperature Danger Zone for food ?
Between 100C to 750C
Between 50C to 1000C
Between 50C to 600C
What is the Maximum holding time of cook food at room temperature?
4 hrs
6 hrs
8 hrs
Which one of these statements about bacteria is true?
All types of bacteria result to food poisoning
Bacteria grow fastest when they are warm
Freezing kills bacteria
The presence of microorganism is a form of?
Chemical Hazard
Biological Hazard
Physical Hazard
The people who are most at risk for food poisoning are?
New born babies, toddlers
Old people, senior citizens, sickly
Pregnant Women, Immuno-compromised, Older Adults, Young
Wearing of gloves is enough to substitute Hand Washing?
True
False
What must a food handler do after touching their hair, face, or body?
Wash their hands
Rinse their gloves
Change their aprons
What should be done when food is exposed to ambient temperature for more than 4 hours?
Give it to loaders/ ramp personnel
Freeze again
Throw it out
