Safe Food & Public Health>HACCP System>Food Safety - Industry Resources>Sell Siu Mei and Lo Mei Safely (Training Materials for Food Handlers' Reference)>Exercise
Exercise
a Improvement of product quality after problems arose b Personal hygiene c Prevention of hazard during food manufacturing process d Testing of end products
2. The most important criteria of choosing sources of ingredients is:
a low price b suppliers are your friends c food quality standard is set by suppliers d suppliers are reliable and legal
3. Temperature danger zone is:
a above 37oC b 4 - 60oC c 5 - 73oC d 5 - 18oC
4. Which of the following microorganism is commonly found in siu mei and lo mei ?
a Salmonella spp. b E. coli O157:H7 c Avian Flu d Campylobacter jejuni
5. Which of the following is not the cause of food poisoning outbreaks related to the consumption of siu mei and lo mei?
a Cross contamination b Food is placed at 4oC or below c Use of unsafe sources d Infected food handlers
6. Which of the following are potential sources of cross contamination?
(i) Prolonged storage of food at ambient temperature (ii) Wiping towels (iii) Cutting boards (iv) Food handlers' hands
a (i), (ii) b (ii), (iii) c (ii), (iii), (iv) d (i), (iii), (iv)
7. Which of the following foods cannot be stored in the showcase ?
a BBQ pork b Raw meat c Roasted pork d Soy sauce chicken
8. Which of the following is not an essential facility for handwashing ?
a Warm water b Lotion c Soap d Paper towel
9. During handwashing, how many seconds are required to rub hands after hands are wet with warm water and soap is applied ?
a 5 seconds b 10 seconds c 20 seconds d 30 seconds
10. Wearing clean and tidy uniform is mainly for the reason of:
a avoiding contamination of own clothes by food b maintaining the company's image c raising work spirit d reducing the chance of transmission of pathogens from clothes to food
[ Back to Sell Siu Mei and Lo Mei Safely (Training Materials for Food Handlers' Reference)]
Last
revision date:14-05-2003
