Basic Food Safety Level 1

15 Questions  I  By N_maure
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 Basic Food Safety Level 1
The following questions will show your understanding of the basic food safety procedures ALL Mishwar Group Inc food handlers must know. Certificate shall be given for successful employees. Passing score is 80%.

  
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Questions and Answers

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  • 1. 
    What will you do if you are sick?
    • A. 

      Call supervisor or manager

    • B. 

      Sleep all day

    • C. 

      Talk to friend

    • D. 

      Report for Work

    • E. 

      Take medicine and report to work


  • 2. 
    Why you need to wash hands properly before you start working? 
    • A. 

      To remove soiling

    • B. 

      To show my manager im good employee

    • C. 

      To show customer i know my work

    • D. 

      To prevent foodborne illness


  • 3. 
    How often you change gloves?
    • A. 

      After going to Toilet / break

    • B. 

      After smoking

    • C. 

      After cleaning garbage

    • D. 

      After touching raw product example chicken

    • E. 

      All of the above


  • 4. 
    What is the color of chopping board for vegetable?
    • A. 

      Green

    • B. 

      Blue

    • C. 

      White

    • D. 

      Yellow

    • E. 

      Red


  • 5. 
    What is the color of chopping board for chicken?
    • A. 

      White

    • B. 

      Green

    • C. 

      Blue

    • D. 

      Yellow

    • E. 

      Red


  • 6. 
    What is the color of chopping boar for meat?
    • A. 

      Red

    • B. 

      White

    • C. 

      Yellow

    • D. 

      Green

    • E. 

      Blue


  • 7. 
    If you saw pest example cackroach, ants, rats etc. what will you do?
    • A. 

      Kill the pest.

    • B. 

      Report to supervisor

    • C. 

      Give food

    • D. 

      Hide the pest

    • E. 

      Torture the pest


  • 8. 
    Temperature of FREEZER?
    • A. 

      Above -18 degrees celcius

    • B. 

      Below -18 degree celcius

    • C. 

      Below -12 degrees celcius

    • D. 

      Should be 0 degrees celcius

    • E. 

      Should be 5 degrees celcius


  • 9. 
    Temperature of REFRIGERATOR or CHILLERS?
    • A. 

      Within 1-5 degrees celcius

    • B. 

      Above -5 degrees celcius

    • C. 

      Above -15 degrees celcius

    • D. 

      Below -5 degrees celcius


  • 10. 
    Temperature of HOT CABINET or BAINE MARIE?
    • A. 

      Above 75 degrees celcius

    • B. 

      Below 55 degrees celcius

    • C. 

      Above 65 degrees celcius

    • D. 

      Above 60 degrees celcius

    • E. 

      85 degrees celcius


  • 11. 
    Whats the proper cooking temperature of shawaya (15 seconds)?
    • A. 

      85 degrees celcius

    • B. 

      56 degrees celcius

    • C. 

      75 degrees celcius

    • D. 

      60 degrees celcius


  • 12. 
    Proper cooking temperature of Hamburger Patty (15 seconds)?
    • A. 

      Above 68 degrees celcius

    • B. 

      55 degrees celcius

    • C. 

      50 degrees celcius

    • D. 

      90 degrees celcius


  • 13. 
    Good thawing practice?
    • A. 

      In running cold water for 2 hours?

    • B. 

      In refrigerator for 8 hours

    • C. 

      Directly apply heat. Make sure internal temperature is reach.

    • D. 

      All of the above


  • 14. 
    Choose correct process of cleaning.
    • A. 

      Wash - Rinse - Dry

    • B. 

      Wash - Rinse -Sanitize - Dry

    • C. 

      A and B are correct

    • D. 

      None is correct


  • 15. 
    5 points What is Mishwar Group Inc Food Safety Policy?

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