Certified Hygiene Manager Itc Hotels

31 Questions

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Certified Hygiene Manager Itc Hotels

Questions and Answers
  • 1. 
    You can turn off the faucet with your bare hands after you are done washing them
    • A. 

      True

    • B. 

      False

  • 2. 
    Hands must be washed for minimum __sec, using ___ and ____.
    • A. 

      50sec, water and liquid handwash

    • B. 

      30sec, water and sanitizer

    • C. 

      20sec, water and liquid handwash

    • D. 

      20sec, water and sanitizer

  • 3. 
    What are the best ways to guard yourself against the virus?
    • A. 

      Eating more vegetables

    • B. 

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

    • C. 

      Taking Antibiotics

    • D. 

      Consulting a Doctor

  • 4. 
    Face masks are only highly effective in protecting from the coronavirus.
    • A. 

      True

    • B. 

      False

  • 5. 
    Hotels staff at the reception should be well versed to guest
    • A. 

      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

    • B. 

      Observe good personal hygiene, especially hand hygiene and respiratory hygiene

    • C. 

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

    • D. 

      Provide surgical masks to guests if they develop respiratory symptoms

    • E. 

      All of the above

  • 6. 
    Hand sanitizer must have
    • A. 

      70% alcohol

    • B. 

      1% sodium hypochlorite

  • 7. 
    COVID-19 disease is _____
    • A. 

      Food borne

    • B. 

      Water borne

    • C. 

      Air borne

  • 8. 
    The temperature setting of all air conditioning devices should be in the range of ___ with good fresh air circulation
    • A. 

      24 - 30 C

    • B. 

      16 - 20 C

    • C. 

      20 - 25 C

    • D. 

      25 - 30 C

  • 9. 
    How to decontaminate-air handling units AHU devices
    • A. 

      70% alcohol

    • B. 

      1% sodium hypochlorite

    • C. 

      All of the above

  • 10. 
    Face masks & gloves not required for AC-Engineers who are highly trained capable professionals
    • A. 

      True

    • B. 

      False

  • 11. 
    Associate must know about coronavirus?
    • A. 

      It is a large family of virus

    • B. 

      It is airborne virus

    • C. 

      All of the above

  • 12. 
    Associates must be knowledgeable that coronavirus transmitted?
    • A. 

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

    • B. 

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

    • C. 

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

    • D. 

      All of the above are correct

  • 13. 
    Mild symptoms of Novel Coronavirus are?
    • A. 

      Fever

    • B. 

      Cough

    • C. 

      Shortness of breath

    • D. 

      All of the above

  • 14. 
    COVID-19 can spread through food
    • A. 

      Yes

    • B. 

      No

    • C. 

      No Evidence available

  • 15. 
    Direct modes of transmission of COVID-19 disease are
    • A. 

      Coming in close contact of infected person

    • B. 

      Contaminated hands touching face, nose, eyes

    • C. 

      Touching contaminates surface

    • D. 

      All of the above

  • 16. 
    What are the responsibilities of the manager & supervisor
    • A. 

      Training and awareness of the employees

    • B. 

      Assurance of assistance to unwell employee

    • C. 

      COVID-19 screening of employees and visitors

    • D. 

      Formation of local emergency response team

    • E. 

      All of the above

  • 17. 
    Maintain zero contact with vendor at receiving bay & use PPE
    • A. 

      True

    • B. 

      False

  • 18. 
    Sanitize vegetables/Fruits in veggi-wash using PPE in 200 PPM Suma D-4
    • A. 

      True

    • B. 

      False

  • 19. 
    Do temperature screening on employees, vendors, suppliers & vehicle drivers ect
    • A. 

      True

    • B. 

      False

  • 20. 
    Grocery can be sanitized by spraying on poly-pack using PPE with 200 PPM Suma D-4 
    • A. 

      True

    • B. 

      False

  • 21. 
    Kitchen work station should not be sanitized using PPE with 200 PPM Suma D-4
    • A. 

      True

    • B. 

      False

  • 22. 
    Empty cold rooms should not be sanitizes using PPE with 200 PPM Suma D-4
    • A. 

      True

    • B. 

      False

  • 23. 
    Kitchen floors walls should be sanitized every four hour using PPE with 
    • A. 

      70% Alcohol

    • B. 

      1% Sodium Hypochlorite solution

    • C. 

      Suma D-4 200  PPM 

    • D. 

      All of the above

  • 24. 
    Staff cafeteria & lockers-floors walls should be sanitized every four hours using PPE with 
    • A. 

      70% alcohol

    • B. 

      1% Sodium Hypochlorite solution

    • C. 

      Suma D-4 200 PPM

    • D. 

      All of the above

  • 25. 
    Food cooked above 75 Deg. C for four minutes using PPE is safe for guest use
    • A. 

      True

    • B. 

      False

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