AllSafe, Covid Protocols & HACCP
Symptoms of Covid'19
Aches & Pain
Conjunctivities
Sore Throat
Rashes on the Skin
Headache
Discoloration of fingers & toes
Diarrhea
COVID-19 disease is caused by
Bacteria
Fungus
Virus
Direct modes of transmission of COVID-19 disease are
Coming in close contact of infected person
Contaminated hands touching face, nose, eyes
Touching contaminated surface
Both (A) and (B)
Handwash has to be done for minimum of.....
20 Sec, water and soap
20 Sec using water and sanitizer
30 Sec, using water and sanitizer
35 Sec water & Soap
PPE should be disposed in.................... dustbin
Yellow
Red
Green
Black
Face covers must be changed after _________ hours.
4
6
2
5
_______________can be used for disinfecting floor in food preparation area
0.1%- 0.5% sodium hypochlorite
Water
50 ppm chlorine solution
Common touch points such as door knobs, shopping carts, etc. Can be disinfected using _______________.
0.1% sodium hypochlorite
Water and soap
70% Alcohol
COVID-19 infected person can only join back work after
Flu like symptoms disappear
Two negative COVID-19 tests
After 14 days of home quarantine
After one negative COVID-19 tests
Danger Zone Temperature is
5-57 Degree Celsius
5-67 Degree Celsius
4-60 Degree Celsius
4-70 Degree Celsius
What is the problem it could cause- Leaving raw chicken breasts on a prep table for a long time:
Time-temperature abuse
Poor personal hygiene
Cross-contamination
Poor cleaning and sanitizing
Simply rinsing off a cutting board after cutting raw chicken and then using it to slice tomatoes
Time-temperature abuse
Poor personal hygiene
Cross-contamination
Poor cleaning and sanitizing
Wash Your Hands Before wearing Gloves
True
False
Gloves should be changed-After handling raw meat, seafood, or poultry, and before handling ready-to-eat foods
True
False
Where should you check the temperature of food?
On the top surface
On the bottom surface
In the thickest part
In the thinnest part
What should you do after using a thermometer?
Wash it well and then let it air-dry
Wipe it off and put it back in its case
Let it air-dry
Wash, rinse, sanitize, and let it air-dry
At what temperature should hamburgers be hot-held for service?
5˚C or lower
34˚C or lower
52˚C or higher
57˚C or higher
What must be included on the label for food prepared in-house?
Name of food; production date and use-by date
Name of food; ingredients used
Name of food; purchase date
Name of food; allergens it contains
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