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    Hygine Procedure Question

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    Fredo Quijana
    This document contains a preliminary exam on hygiene procedures with 20 multiple choice and true/false questions. The questions cover topics like safe food storage temperatures, proper food handling and cooking practices, handwashing techniques, identifying foodborne illness, and an environmental health officer's responsibilities. Maintaining proper hygiene is important to prevent food poisoning by limiting bacteria growth. Bacteria need moisture, warm temperatures and food to multiply.

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    © All Rights Reserved
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    Hygine Procedure Question

    Uploaded by

    Fredo Quijana
    110 views3 pages
    This document contains a preliminary exam on hygiene procedures with 20 multiple choice and true/false questions. The questions cover topics like safe food storage temperatures, proper food handling and cooking practices, handwashing techniques, identifying foodborne illness, and an environmental health officer's responsibilities. Maintaining proper hygiene is important to prevent food poisoning by limiting bacteria growth. Bacteria need moisture, warm temperatures and food to multiply.

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    This document contains a preliminary exam on hygiene procedures with 20 multiple choice and true/false questions. The questions cover topics like safe food storage temperatures, proper food handling and cooking practices, handwashing techniques, identifying foodborne illness, and an environmental health officer's responsibilities. Maintaining proper hygiene is important to prevent food poisoning by limiting bacteria growth. Bacteria need moisture, warm temperatures and food to multiply.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    110 views3 pages

    Hygine Procedure Question

    Uploaded by

    Fredo Quijana
    This document contains a preliminary exam on hygiene procedures with 20 multiple choice and true/false questions. The questions cover topics like safe food storage temperatures, proper food handling and cooking practices, handwashing techniques, identifying foodborne illness, and an environmental health officer's responsibilities. Maintaining proper hygiene is important to prevent food poisoning by limiting bacteria growth. Bacteria need moisture, warm temperatures and food to multiply.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 3

    CALOOCAN CITY

    PRELIMINARY EXAM
    HYGINE PROCEDURE

    INSTRUCTION: CHOOSE THE LETTER OF THE CORRECT ANSWER.


    1. What is the correct temperature that frozen food 6. Which of the following meats are safe to eat when
    should be kept at? they are pink or raw?
    a. 0 degrees a. Chicken.
    b. 15 degrees or lower b. Pork.
    c. -18 degrees or lower c. Minced meat.
    d. 20 degrees or lower d. Lamb.
    2. Where should raw meat be stored in a 7. What are the basic steps for washing hands?
    refrigerator? a. Wash thoroughly with water and dry.
    a. At the top. b. Apply soap, wash thoroughly, rinse and use
    b. In the middle. paper towels.
    c. At the bottom, below all other food. c. Apply soap, wash thoroughly.
    3. Which one of the following jewellery is acceptable 8. What is the reason for drying your hands after
    for a food handler to wear? washing them?
    a. Plain wedding band. a. So that you don’t drip water everywhere.
    b. Arm ring. b. Because germs and bacteria are more easily
    c. Bracelet . spread with wet hands.
    d. A ring that is a symbol of religious faith. c. Your hands are slippery when wet, and you
    4. What is the ideal temperature for Pathogens to will not be able to hold kitchen utensils
    flourish? properly.
    a. 10 degrees 9. Which of the following is true about bacteria;
    b. 37 degrees a. Bacteria multiplies and grows faster in
    c. 55 degrees warm environments.
    d. 90 degrees b. Bacteria needs air to survive.
    5. How many times can you reheat leftovers? c. Every type of bacteria can give people food
    a. As many times as you like. poisoning.
    b. Twice. d. By freezing food you can kill bacteria.
    c. Four times. 10. The ideal temperature in your fridge should be?
    d. You should only reheat leftovers once. a. 4 – 10 degrees
    b. 1 and 4 degrees.
    c. 0 to 4 degrees.
    d. -2 to 0 degrees.
    11. Which one of the following foods is likely to 17. How do you know if a beef burger has been
    contain the MOST bacteria? properly cooked and is safe to eat?
    a. Frozen raw chicken. a. After cutting it in half and you see the
    b. Recently cooked chicken. inside as red you know it has been cooked
    c. opened fizzy drink. properly.
    d. Bottled mayonnaise. b. If you can see that it has been burnt then
    12. Whilst in a food preparation or serving you know it is safe.
    environment, what is the best way to dry your hands c. Look and taste normal
    after washing them? d. Generally speaking food poisoning
    a. Using paper towels. bacteria cannot be smelled, tasted or seen
    b. Damp towels. (except with the aid of a microscope) on
    c. Just let then dry naturally food.
    13. How can you tell if food has enough bacteria to 18. Food contaminated with food poisoning
    cause food poisoning? bacteria would;
    a. It will smell. a. Look different
    b. You can’t, it will appear normal. b. Smell badly
    c. It will have a different colour. c. Look and taste normal
    d. It will taste different. d. Generally speaking food poisoning
    14. Which of the following powers do bacteria cannot be smelled, tasted or seen
    Environmental Health Officers NOT have? (except with the aid of a microscope) on
    a. Authority to close down premises. food.
    b. The power of arrest. 19. In a place of work, the best way to dry your
    c. Authority to enter premises without hands after washing them is to;
    appointment. a. Use a cotton towel.
    d. The power to seize foods. b. Just shake excess water away.
    15. It is important to prepare food safely because; c. Use a air dryer.
    a. It helps to prevent food poisoning. d. Use a paper towel.
    b. Prepared food looks better.
    c. Prepared food tastes better. TRUE OR FALSE QUESTIONS
    16. Which of the following does bacteria need to
    EXPLAIN YOUR ANSWER (5PTS EACH)
    assist it to grow and multiply;
    a. Water.
    20. If a food is cooked on the outside it will also be
    b. Food.
    cooked on the inside.
    c. Warm temperatures.
    True or false.
    d. All of the above.
    21. You must wash poultry and chicken pieces
    before cooking them.
    True or false.

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