Certified Hygiene Manager Itc Hotels

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  • 1/31 Questions

    You can turn off the faucet with your bare hands after you are done washing them

    • True
    • False
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About This Quiz

This quiz for Certified Hygiene Manager at ITC Hotels assesses knowledge on hygiene practices crucial in hotel operations. It focuses on handwashing, use of sanitizers, and preventive measures against viruses, enhancing staff readiness in maintaining high health standards.

Certified Hygiene Manager Itc Hotels - Quiz

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  • 2. 

    Hands must be washed for minimum __sec, using ___ and ____.

    • 50sec, water and liquid handwash

    • 30sec, water and sanitizer

    • 20sec, water and liquid handwash

    • 20sec, water and sanitizer

    Correct Answer
    A. 20sec, water and liquid handwash
    Explanation
    The correct answer is 20sec, water and liquid handwash. This is because washing hands for at least 20 seconds is recommended by health experts to effectively remove germs and reduce the risk of spreading infections. Water is necessary to rinse off the soap and dirt, while liquid handwash is specifically designed to kill bacteria and viruses on the hands. Sanitizer can be used as an alternative when water and soap are not readily available, but it is not as effective as proper handwashing.

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  • 3. 

    What are the best ways to guard yourself against the virus?

    • Eating more vegetables

    • Covering the nose and mouth when sneezing, putting the used tissue into a closed bin.

    • Taking Antibiotics

    • Consulting a Doctor

    Correct Answer
    A. Covering the nose and mouth when sneezing, putting the used tissue into a closed bin.
    Explanation
    Covering the nose and mouth when sneezing and disposing of the used tissue properly is an effective way to guard oneself against the virus. When a person sneezes, respiratory droplets containing the virus can be released into the air. By covering the nose and mouth, these droplets are contained and less likely to spread to others. Additionally, putting the used tissue into a closed bin helps to further prevent the virus from spreading as it reduces the risk of contact transmission. This practice is recommended by health authorities as a simple yet crucial measure to protect oneself and others from the virus.

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  • 4. 

    Face masks are only highly effective in protecting from the coronavirus.

    • True

    • False

    Correct Answer
    A. False
    Explanation
    Face masks are not only highly effective in protecting from the coronavirus. While they do provide some level of protection, they are not foolproof and should be used in conjunction with other preventive measures such as social distancing and hand hygiene. The effectiveness of face masks also depends on factors such as the type of mask, proper usage, and fit. Therefore, it is important to follow all recommended guidelines and not solely rely on face masks for protection against the coronavirus.

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  • 5. 

    Hotels staff at the reception should be well versed to guest

    • Ask guests whether they have resided in or history of travel to an affected area or contact with a known case in the past 14 days

    • Observe good personal hygiene, especially hand hygiene and respiratory hygiene

    • Provide alcohol-based hand rub containing 70% alcohol to guests in public areas

    • Provide surgical masks to guests if they develop respiratory symptoms

    • All of the above

    Correct Answer
    A. All of the above
    Explanation
    The correct answer is "All of the above" because all of the mentioned measures are important for hotels staff at the reception to follow in order to prevent the spread of infectious diseases. Asking guests about their travel history and potential exposure to affected areas or known cases helps identify any potential risks. Observing good personal hygiene, such as hand hygiene and respiratory hygiene, is crucial in preventing the transmission of pathogens. Providing alcohol-based hand rub and surgical masks to guests further promotes hygiene and reduces the risk of infection.

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  • 6. 

    Hand sanitizer must have

    • 70% alcohol

    • 1% sodium hypochlorite

    Correct Answer
    A. 70% alcohol
    Explanation
    Hand sanitizer must have 70% alcohol because alcohol is effective in killing germs and bacteria. The high alcohol concentration helps to break down the outer protective layer of viruses and bacteria, rendering them inactive. A concentration of 70% alcohol is considered to be the most effective in killing a wide range of pathogens. Sodium hypochlorite, on the other hand, is a different chemical compound commonly used as a disinfectant, but it is not necessary for hand sanitizers.

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  • 7. 

    COVID-19 disease is _____

    • Food borne

    • Water borne

    • Air borne

    Correct Answer
    A. Air borne
    Explanation
    COVID-19 disease is airborne, meaning it can spread through the air. When an infected person coughs, sneezes, talks, or breathes, respiratory droplets containing the virus are released into the air. These droplets can be inhaled by others who are in close proximity to the infected person, leading to the transmission of the virus. It is important to maintain social distancing, wear masks, and ensure proper ventilation to reduce the risk of airborne transmission.

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  • 8. 

    The temperature setting of all air conditioning devices should be in the range of ___ with good fresh air circulation

    • 24 - 30 C

    • 16 - 20 C

    • 20 - 25 C

    • 25 - 30 C

    Correct Answer
    A. 24 - 30 C
    Explanation
    The temperature setting of air conditioning devices should be in the range of 24 - 30 C for optimal comfort and efficiency. This range allows for a cool and comfortable indoor environment while still ensuring good fresh air circulation. Temperatures below 24 C may result in excessive cooling and discomfort, while temperatures above 30 C may not provide sufficient cooling and air circulation. Therefore, the recommended range of 24 - 30 C is the most suitable for air conditioning devices.

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  • 9. 

    How to decontaminate-air handling units AHU devices

    • 70% alcohol

    • 1% sodium hypochlorite

    • All of the above

    Correct Answer
    A. All of the above
    Explanation
    The correct answer is "All of the above". This means that both 70% alcohol and 1% sodium hypochlorite can be used to decontaminate air handling units (AHU) devices. Both substances are effective in killing bacteria and viruses, providing a thorough cleaning and disinfection of the AHU devices. Using a combination of both alcohol and sodium hypochlorite can ensure a more comprehensive decontamination process, effectively removing any potential contaminants from the AHU devices.

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  • 10. 

    Face masks & gloves not required for AC-Engineers who are highly trained capable professionals

    • True

    • False

    Correct Answer
    A. False
    Explanation
    The statement suggests that face masks and gloves are not required for AC-Engineers because they are highly trained and capable professionals. However, this is not necessarily true. While AC-Engineers may indeed be highly trained and capable, it is still important for them to wear face masks and gloves in certain situations to protect themselves and others from potential hazards or contaminants. Therefore, the correct answer is False.

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  • 11. 

    Associate must know about coronavirus?

    • It is a large family of virus

    • It is airborne virus

    • All of the above

    Correct Answer
    A. All of the above
    Explanation
    The associate must know about coronavirus because it is a large family of viruses and it is also an airborne virus. Knowing about these aspects of the virus is important for understanding its transmission, symptoms, and prevention measures. It helps in raising awareness and taking necessary precautions to prevent its spread.

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  • 12. 

    Associates must be knowledgeable that coronavirus transmitted?

    • When a person sneeze or cough, droplets spread in the air fall on the ground and nearby surface

    • If another person is nearby and inhales the droplets or touches his face, eyes or mouth, he or she can get infection

    • If the distance is less then 1 meter from the infected person

    • All of the above are correct

    Correct Answer
    A. All of the above are correct
    Explanation
    The explanation for the given correct answer is that all of the statements mentioned are correct. When a person sneezes or coughs, droplets containing the coronavirus can spread in the air and fall on the ground and nearby surfaces. If another person is in close proximity and inhales these droplets or touches their face, eyes, or mouth, they can become infected. It is also mentioned that the distance should be less than 1 meter from the infected person for transmission to occur. Therefore, all of the statements are correct in explaining how the coronavirus can be transmitted.

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  • 13. 

    Mild symptoms of Novel Coronavirus are?

    • Fever

    • Cough

    • Shortness of breath

    • All of the above

    Correct Answer
    A. All of the above
    Explanation
    Mild symptoms of Novel Coronavirus include fever, cough, and shortness of breath. These symptoms are commonly observed in individuals who have contracted the virus. Therefore, the correct answer is "All of the above" as it encompasses all the mentioned symptoms.

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  • 14. 

    COVID-19 can spread through food

    • Yes

    • No

    • No Evidence available

    Correct Answer
    A. No Evidence available
    Explanation
    The statement "No Evidence available" suggests that there is currently no scientific evidence or research to support the claim that COVID-19 can spread through food. This means that there is no substantial proof to confirm or deny the possibility of the virus being transmitted through food consumption. It is important to rely on verified information from reputable sources such as health organizations and experts for accurate and up-to-date information regarding the transmission of COVID-19.

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  • 15. 

    Direct modes of transmission of COVID-19 disease are

    • Coming in close contact of infected person

    • Contaminated hands touching face, nose, eyes

    • Touching contaminates surface

    • All of the above

    Correct Answer
    A. All of the above
    Explanation
    The correct answer is "All of the above". This means that all the mentioned modes of transmission, including coming in close contact with an infected person, touching contaminated hands to the face, nose, and eyes, and touching contaminated surfaces, can lead to the direct transmission of COVID-19 disease.

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  • 16. 

    What are the responsibilities of the manager & supervisor

    • Training and awareness of the employees

    • Assurance of assistance to unwell employee

    • COVID-19 screening of employees and visitors

    • Formation of local emergency response team

    • All of the above

    Correct Answer
    A. All of the above
    Explanation
    The responsibilities of a manager and supervisor include training and awareness of employees, ensuring assistance to unwell employees, conducting COVID-19 screening of employees and visitors, and forming a local emergency response team. All of these tasks are important for maintaining a safe and productive work environment.

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  • 17. 

    Maintain zero contact with vendor at receiving bay & use PPE

    • True

    • False

    Correct Answer
    A. True
    Explanation
    Maintaining zero contact with the vendor at the receiving bay and using personal protective equipment (PPE) is important to ensure safety and minimize the risk of contamination or transmission of any harmful substances. By avoiding contact and using PPE, such as gloves and masks, individuals can protect themselves and others from potential hazards or infections. Therefore, the statement is true.

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  • 18. 

    Sanitize vegetables/Fruits in veggi-wash using PPE in 200 PPM Suma D-4

    • True

    • False

    Correct Answer
    A. True
    Explanation
    The statement is suggesting that vegetables and fruits should be sanitized using PPE (Personal Protective Equipment) in 200 PPM (parts per million) Suma D-4. This implies that the use of PPE and Suma D-4 at this concentration is necessary for effective sanitization. Therefore, the correct answer is True.

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  • 19. 

    Do temperature screening on employees, vendors, suppliers & vehicle drivers ect

    • True

    • False

    Correct Answer
    A. True
    Explanation
    The given statement suggests that conducting temperature screening on employees, vendors, suppliers, and vehicle drivers is a recommended practice. This is likely to ensure the safety and well-being of individuals within the organization or those coming into contact with it. Temperature screening can help identify individuals with a fever, which is one of the symptoms of various illnesses, including contagious ones like COVID-19. By implementing such measures, organizations can potentially prevent the spread of diseases and protect the health of their employees, vendors, suppliers, and others.

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  • 20. 

    Grocery can be sanitized by spraying on poly-pack using PPE with 200 PPM Suma D-4 

    • True

    • False

    Correct Answer
    A. True
    Explanation
    The given statement is true because spraying a solution of 200 PPM Suma D-4 on poly-pack using personal protective equipment (PPE) can effectively sanitize groceries. Suma D-4 is a commonly used sanitizer that helps kill bacteria and viruses. By spraying it on the poly-pack, which is the packaging material for groceries, any potential contaminants on the surface can be eliminated. Using PPE ensures that the person performing the sanitization process is protected from any harmful substances. Therefore, the statement is true as it describes a valid method for sanitizing groceries.

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  • 21. 

    Kitchen work station should not be sanitized using PPE with 200 PPM Suma D-4

    • True

    • False

    Correct Answer
    A. False
    Explanation
    The statement is false because PPE (Personal Protective Equipment) with 200 PPM (parts per million) Suma D-4 can be used to sanitize kitchen work stations. PPE with Suma D-4 is commonly used in food service establishments to ensure proper sanitation and cleanliness.

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  • 22. 

    Empty cold rooms should not be sanitizes using PPE with 200 PPM Suma D-4

    • True

    • False

    Correct Answer
    A. False
    Explanation
    Sanitizing empty cold rooms using PPE with 200 PPM Suma D-4 is not recommended. The reason behind this is not provided in the question. However, it is possible that using PPE with 200 PPM Suma D-4 for sanitizing empty cold rooms may be excessive and unnecessary. It could be harmful to the environment or may not effectively sanitize the cold rooms. Without further information, it is difficult to determine the exact reason, but it is clear that the statement is false.

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  • 23. 

    Kitchen floors walls should be sanitized every four hour using PPE with 

    • 70% Alcohol

    • 1% Sodium Hypochlorite solution

    • Suma D-4 200  PPM 

    • All of the above

    Correct Answer
    A. 1% Sodium Hypochlorite solution
    Explanation
    The correct answer is 1% Sodium Hypochlorite solution. Sodium Hypochlorite is a commonly used disinfectant that is effective against a wide range of bacteria, viruses, and fungi. It is recommended to sanitize kitchen floors and walls every four hours to maintain hygiene and prevent the spread of pathogens. Using PPE (Personal Protective Equipment) is also important to ensure the safety of the person performing the sanitization process. Alcohol and Suma D-4 200 PPM are not mentioned as suitable sanitizing agents in this context.

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  • 24. 

    Staff cafeteria & lockers-floors walls should be sanitized every four hours using PPE with 

    • 70% alcohol

    • 1% Sodium Hypochlorite solution

    • Suma D-4 200 PPM

    • All of the above

    Correct Answer
    A. 1% Sodium Hypochlorite solution
    Explanation
    The correct answer is 1% Sodium Hypochlorite solution. Sodium Hypochlorite is a commonly used disinfectant that is effective against a wide range of bacteria, viruses, and fungi. It is recommended by health authorities for sanitizing surfaces in order to prevent the spread of infectious diseases. The concentration of 1% is considered effective for disinfection purposes. Alcohol and Suma D-4 may also have sanitizing properties, but they may not be as effective as Sodium Hypochlorite for this specific purpose.

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  • 25. 

    Food cooked above 75 Deg. C for four minutes using PPE is safe for guest use

    • True

    • False

    Correct Answer
    A. True
    Explanation
    Food cooked above 75 degrees Celsius for four minutes using Personal Protective Equipment (PPE) is considered safe for guest use. This indicates that the food has been cooked at a high enough temperature and for a sufficient duration to kill any harmful bacteria or pathogens that may be present. PPE, such as gloves and aprons, can help prevent cross-contamination and ensure food safety. Therefore, it is safe for guests to consume the food cooked under these conditions.

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  • 26. 

    Food coked/microwave cooked/grilled tandoor cooked above 75 Deg. C for minimum four minutes using PPE makes food safe even against COVID virus

    • True

    • False

    Correct Answer
    A. True
    Explanation
    Cooking food at a temperature above 75 degrees Celsius for a minimum of four minutes using personal protective equipment (PPE) can make the food safe against the COVID virus. The high temperature helps to kill any potential virus present in the food, ensuring its safety. Using PPE while cooking adds an extra layer of protection, minimizing the risk of contamination. Therefore, the statement is true.

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  • 27. 

    At butchery/fish prep & garde manger-salad be sanitized using PPE with 

    • 70% alcohol

    • 1% Sodium hypochlorite solution

    • Suma D-4 200 PPM for ! minute

    • All of the above

    Correct Answer
    A. Suma D-4 200 PPM for ! minute
    Explanation
    Suma D-4 is a sanitizer commonly used in food service establishments. It is effective against a wide range of microorganisms and is safe to use on food contact surfaces. The concentration of 200 PPM (parts per million) is the recommended level for sanitizing surfaces in the food industry. Sanitizing for 1 minute ensures that enough contact time is given for the sanitizer to effectively kill any harmful bacteria or viruses present on the surface. Therefore, using Suma D-4 200 PPM for 1 minute is the correct method for sanitizing at the butchery/fish prep & garde manger-salad.

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  • 28. 

    At all kitchen & butchery/fish prep & garde manger-salad section garbage bags in bins must be sprayed with ___ using PPE with

    • 70% alcohol

    • 1% Sodium hypochlorite solution

    • Suma D-4 200 PPM for 1 minute

    • All of the above

    Correct Answer
    A. 1% Sodium hypochlorite solution
  • 29. 

    One of protective method applied in COVID spread control is IPD-Identification/Prevention/De-contamination

    • True

    • False

    Correct Answer
    A. True
    Explanation
    The statement is true because IPD stands for Identification/Prevention/De-contamination, which refers to a protective method applied in COVID spread control. This method involves identifying individuals who may have been exposed to the virus, implementing preventive measures to reduce transmission, and decontaminating surfaces and objects to minimize the risk of infection.

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  • 30. 

    Using PPE means

    • Sanitizer, face mask, gloves ect

    • 1% Sodium hypochlorite solution

    • Suma D-4 200PPM for 1 minute

    • All of the above

    Correct Answer
    A. Sanitizer, face mask, gloves ect
    Explanation
    The correct answer is "All of the above." Using PPE (Personal Protective Equipment) refers to using various items such as sanitizer, face masks, gloves, etc. These items are used to protect oneself from potential hazards or contaminants in the environment. Therefore, all the options mentioned in the question are correct in terms of being part of PPE.

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  • 31. 

    I can visit locker & cafeteria any time and not follow the timing schedule

    • True

    • False

    Correct Answer
    A. False
    Explanation
    The statement is false because it states that one can visit the locker and cafeteria at any time and not follow the timing schedule. This implies that there is no specific timing or schedule for accessing these areas. However, in most places, including schools, workplaces, and public facilities, lockers and cafeterias have specific opening and closing times or operating hours. Therefore, one cannot visit these places at any time but must adhere to the designated timing schedule.

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  • Current Version
  • Sep 01, 2023
    Quiz Edited by
    ProProfs Editorial Team
  • May 27, 2020
    Quiz Created by
    Asklaftananlamaz

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