Arrow Academy - Module 1

48 Questions | Total Attempts: 69

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Arrow Academy - Module 1

This TEST is part of the Arrow Academy - 'Food & Beverage Industry Module' the overall module is designed to cement your learning and help you with the skills and confidence required to take advantage of the opportunities that exist within one of our 4 key target markets; Many of the questions will have been specifically covered in the learning module relating The Food & Beverage Industry. Some of the questions are more generic. Most if not all the answers should be contained within in the printed brochure and learning materials provided with the session. These materials should be made available to you during the TEST. You ARE permitted to reference them - although you are not permitted to confer with your colleagues.


Questions and Answers
  • 1. 
    How many hard-surface cleaners do Arrow manufacture that the new brochure designates as being suitable for the Food Industry?
    • A. 

      9

    • B. 

      14

    • C. 

      18

    • D. 

      21

    • E. 

      44

  • 2. 
    Hover over the image - What single word brand name would you expect to see written here on this piece of equipment?
  • 3. 
    Which two products would you suggest as most likely to be used for Process Scale Removal in the Food and Drink industry?
    • A. 

      System Descaler and FPC

    • B. 

      System Descaler and Acifoam

    • C. 

      Acifoam and FPC

    • D. 

      Sodaklenz and Sodaklenz Excel

    • E. 

      Acifoam and Sodaklenz Excel

  • 4. 
    Which of the following groups of liquid products under the Food Processing section of the new catalogue -  are described as 'high alkaline'? - note some of the listed have foaming and no/low foam versions.
    • A. 

      Germfree Fab, Saniwash & Metaklenz

    • B. 

      Saniwash, Sodaklenz & System Descaler

    • C. 

      Chloroclean with Foam, FPC & CS Solution

    • D. 

      Glitz & Super Dazzle

    • E. 

      FPC, Germfree 61, Saniwash

  • 5. 
    Tested to EN 1276 and effective against salmonella typhi, pseudomonas aeriginosa, staphylococcus aureus, E-coli, and entirococcus hirea.  - NAME THE PRODUCT(Listed under Food Processing)
    • A. 

      H.T 20

    • B. 

      Chloroclean

    • C. 

      Saniwash

    • D. 

      Lotoxane

    • E. 

      Sodaklenz

  • 6. 
    Which hard surface cleaner is noted in the new brochure as being especially applicable to the Dairy Industry?
    • A. 

      Sodaklenz

    • B. 

      Look Out

    • C. 

      H.T. 20

    • D. 

      C.I.P. 33

    • E. 

      CS Solution

  • 7. 
    Which of the following group of products are described in the Food Processing section of the catalogue as 'non-caustic' ?
    • A. 

      Golden Arrow, Textra & Tufstuf

    • B. 

      Germfree Fab, Germfree 61 & Sodaklenz

    • C. 

      Bactericidal Hydroclean, Germfree Fab, Saniwash

    • D. 

      Chloroclean, FPC & Metaklenz

    • E. 

      H.T 20 & C.I.P. 33

  • 8. 
    Which of the following products is described as biocidal?
    • A. 

      H.T. 20

    • B. 

      Bactericidal Hydroclean

    • C. 

      Saniwash

    • D. 

      Wirelube HD

    • E. 

      Metaklenz

  • 9. 
    Which country's Fishing Industry is listed numerous times in relation to the approvals cited for many of the products in the Food Processing section of the Arrow brochure?
    • A. 

      British

    • B. 

      Mexican

    • C. 

      Canadian

    • D. 

      Icelandic

    • E. 

      Dutch

  • 10. 
    What % Phosphoric Acid is System Descaler?
    • A. 

      It does not contain any

    • B. 

      12%

    • C. 

      30%

    • D. 

      40%

    • E. 

      98%

  • 11. 
    Which of the following products contains Hypochlorite?
    • A. 

      Saniwash

    • B. 

      Chloroclean

    • C. 

      Germfree 61

    • D. 

      All of the Naturals - refreshing and Invigorating handwash range.

    • E. 

      System Descaler

  • 12. 
    What does this logo indicate?
    • A. 

      NSF - National Standards for Food

    • B. 

      NSF - National Science Foundation

    • C. 

      NSF - National Sanitisation Foundation

    • D. 

      NSF - Normal Safety for Food

    • E. 

      NSF - National Sanitisation Federation

  • 13. 
    C.I.P is an abbreviation for
    • A. 

      Cleaning Institute Professional

    • B. 

      Cleaning in Process

    • C. 

      Cleaning inside Pipes

    • D. 

      Cleaning in Progress

    • E. 

      Cleaning in Place

  • 14. 
    Hover over the picture. These 2 logos signify pack/container sizes in the new brochure, but which ones? From left to right which is which?
    • A. 

      A Tub of 2000 & 1000L 'IBC'

    • B. 

      200L Drum & 1000L 'IBC'

    • C. 

      210L Drum & 1000L 'IBC'

    • D. 

      1000L 'IBC' & 210L Drum

    • E. 

      A Sachet & Swan Neck Bottle

  • 15. 
    Arrow have a team dedicated to meeting the ongoing requirements of REACH. But what does the Acronym REACH denote?
    • A. 

      Registration, Evaluation and Authorisation of Chemicals

    • B. 

      Royal Education Association for Chemicals

    • C. 

      Registration, Evaluation and Authorisation of Compliance

    • D. 

      Really Excellent, Amazing Chemicals

    • E. 

      Representatitve Evaluation and Authorisation of Chemicals

  • 16. 
    What is one of the realistic advantages of using one of the 'Non-Caustic' cleaning products listed in the Food Processing section of the new Arrow brochure?
    • A. 

      They all smell really nice.

    • B. 

      Less likely to be a contaminent in food manufacturing areas.

    • C. 

      Non-damaging to soft-metals and galvanised surfaces.

    • D. 

      They are less expensive.

    • E. 

      They generally offer a better cleaning performance

  • 17. 
    Which is the only product listed in the Food Processing section of the new Arrow brochure available in a trigger spray?
    • A. 

      Acifoam

    • B. 

      Oxalwash

    • C. 

      Chloroclean

    • D. 

      Germfree Fab

    • E. 

      Germfree 61

  • 18. 
    Why would hygiene management personnel conduct a swab test in a food manufacturing environment?
    • A. 

      A testing process to monitor and therefore enable control of microbiological contamination on surface areas.

    • B. 

      A cleaning process to help reduce microbiological contamination on surface areas.

    • C. 

      A testing process to monitor the efficiency of production in food processing equipment

    • D. 

      An observation process to monitor staff personal hygiene standards

    • E. 

      All of the above

  • 19. 
    HACCP is used to descibe an internationally recognised way of managing food safety and protecting consumers. . but what does HACCP denote? 
    • A. 

      Hygiene Analysis and Cleanliness Control Policy

    • B. 

      Hooray ! Arrow Chemicals Currently Provided !

    • C. 

      Hazard Analysis for Chemical Consumption Policy

    • D. 

      Hygiene Association and Chemical Control Practitioners

    • E. 

      Hazard Analysis and Critical Control Point

  • 20. 
    Their website is an excellent learning resource for the industry (www.food.gov.uk) They were set up in 2000 as a government department with a remit of protecting public health and consumer interests in relation to food.Their logo is pictured here . . .Who are they? 
    • A. 

      Food Safety Association (FSA)

    • B. 

      Food Safety Agency (FSA)

    • C. 

      Food Standards Agency (FSA)

    • D. 

      Food Standards Authority (FSA)

    • E. 

      Financial Services Authority (FSA)

  • 21. 
    Which two famous beverage brands can Arrow currently boast as customers?
    • A. 

      Cadbury-Schweppes & AG Barrs

    • B. 

      Highland Spring & Evian Water

    • C. 

      Glenfiddich & Guinness

    • D. 

      UmBongo & Five-Alive

    • E. 

      Coca-Cola & Britvic

  • 22. 
    Calling your TSM colleagues for best practice, tips, hints and advice should always be encouraged. Which TSM's one in the North with a good track record of managing and winning food accounts and one in the South with a strong food industry background would welcome your call?
    • A. 

      Kelly Evison & Jenny Moffat

    • B. 

      Mike Flynn & Nick White

    • C. 

      Neil Woodlands & Dave Furber

    • D. 

      Mick Clarke & Gordon Muscat

    • E. 

      Malcolm Watkins & Tony Brealey

  • 23. 
    You are an Arrow 'Territory Sales Manager' and you are still working on opening your first food account, by what date will you need to bring them 'on-board' to keep up with the objective set in the 2010 Arrow Sales Conference? 
    • A. 

      March 31st 2011

    • B. 

      March 31st 2010

    • C. 

      June 31st 2010

    • D. 

      December 31st 2010

    • E. 

      Tomorrow

  • 24. 
    Which is the only product in the Food Processing section of the New Arrow Brochure which is described as carrying a perfume?
    • A. 

      Sodaklenz

    • B. 

      Metaklenz

    • C. 

      Saniwash

    • D. 

      Germfree 61

    • E. 

      None of the above - all the products in the Food Processing section are non-perfumed

  • 25. 
    Which is the only product in the Food Processing section of the New Arrow Brochure which details 4 different dilution rates for differing applications, the fourth of which is 1:180 (suggested for terminal sanitising)
    • A. 

      Sodaklenz

    • B. 

      H.T. 20

    • C. 

      Saniwash

    • D. 

      Germfree Fab

    • E. 

      None of the above

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