PERSONAL HYGIENE

Question 1.
Good handwash facilities include:

separate handwash basin, paper towels, liquid soap & hot water	yes	no
washing up sink, bar of soap and a tea towel	yes	no

Question 2.
I need to wash my hands:

before handling food	yes	no
after using the toilet	yes	no
after sneezing	yes	no

Question 3.
All cuts should be:

left uncovered	yes	no
covered with a clean, brightly coloured bandaid	yes	no

Question 4.
Good habits include:

wiping hands on clothes	yes	no
tying back long hair	yes	no
wearing clean clothes	yes	no

Question 5.
Should utensils be used as often as possible while handling food?

yes

no

Question 6.
Only sick food handlers spread germs

yes

no

FOOD HANDLING AND STORAGE

Question 7.
Should food be used if the packaging is damaged?

yes

no

Question 8.
High risk foods include:

chicken, ham, milk	yes	no
apples, oranges, pears	yes	no

Question 9.
Germs grow well:

below 5oC	yes	no
between 5oC and 60oC	yes	no
above 60oC	yes	no

Question 10.
Raw and cooked food should be:

kept seperate	yes	no
cut on the same chopping board	yes	no
handled with different tongs	yes	no

Question 11.
Frozen food is best defrosted:

in the sink or hand basin	yes	no
on the bench	yes	no
in the fridge	yes	no

CLEANING EQUIPMENT

Question 12.
Cleaning clothes spreads germs

yes

no

Question 13.
Brooms and mops must be stored:

head up	yes	no
in the food preparation area	yes	no

Question 14.
Mop water should not be changed after use

yes

no

Question 15.
A detergent:

kills germs	yes	no
loosens grease	yes	no

Question 16.
A sanitiser:

kills germs	yes	no
loosens grease	yes	no

Question 17.
The cleaning steps are:

loosen and remove dirt, wash and sanitise, allow to dry	yes	no
wash in soapy water then dry with a tea towel	yes	no

CLEANING PROGRAM

Question 18.
These must be cleaned at least daily:

benches, stoves, floors	yes	no
cupboards, refrigerators	yes	no

Question 19.
These must be cleaned at least weekly:

rubbish area, under benches	yes	no
behind fridges, behind cupboards	yes	no

Question 20.
Each food premises should have a cleaning roster

yes

no

PEST CONTROL

Question 21.
Cockroaches, rats and mice are most active during the day

yes

no

Question 22.
Cockroach baits should be placed:

on top of the bench	yes	no
under the fridge	yes	no

Question 23.
All kitchens should:

have their doors left open	yes	no
have flyscreen doors and windows	yes	no

HOW DID YOU SCORE?

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