Food Safety and Sanitation Quiz

Generate an image of a clean kitchen environment with food safety symbols, sanitation supplies, and a friendly staff member sanitizing surfaces.

Food Safety and Sanitation Quiz

Test your knowledge on food safety, hygiene, and sanitation with this comprehensive quiz! Designed for those in the food industry and anyone interested in maintaining a clean and safe environment, this quiz covers essential practices for ensuring health standards.

Key topics include:

Temperature control for food items
Sanitation procedures
Proper handling of kitchen and bar equipment

18 Questions4 MinutesCreated by CleaningGuru432

What does EPA stands for ?

Environment pollution system

Ecosystem pollution system

Environmental pollution authority

What measures used for menu cleaning and sanatizing ?

Wirex solution

Xo solution

Chlorine

Qr code

Timing for senior citizen above 60 years for dinner should be ?

7pm to 9 pm

6.30 to 9 pm

6.30 to 8 pm

After 9 pm

Perishable item should be stored at what temperature ?

Belove 2 degree c

4 to 18 degree c

18 degree to 25 degree c

Above 25 degree c

All bar equipment like shaker , spoon , stainer should be dipped in how much chlorine ?

50 ppm

70 ppm

150 ppm

100 ppm

Food warmer temperature should be ?

50 to 60 degree c

70 to 80 degree c

72 to 78 degree c

80 degree above

Warmer are sanatized using ?

Wirex solution

Chlorine

Soap

R1 solution

Take way cup are sanatized using

Wirex solution

Chlorine

Ultra voilet radiation

Fruits should be sanatized using ?

50 ppm solution

Wirex solution

100 ppm solution

Water

Company product used to maintain cleanliness and hygiene is ?

WHo

Diversey

Arogya setu app

Forest essentional

Wirex solution used dipped in ?

4ml / 1 litre water

10 ml / 2 litre water

5ml / 10 litre chlorine

6ml /1 litre water

Hostess desk should be cleaned after how much hours

15 min

10 min

30 min

60 min

White linen should be washed in ?

Chlorine

Wirex solution

Chlorine bleach

Soap

Any glassware should be touched from ?

Top of the glass

Middle of the glass

Base of the glass

Upper middle part of glass

We should not clear the table in one go to minimize our visit on guest table ?

True

False

The temperature of public area in restaurant should be maintained at ?

23+1 degree c

25 degree c

Below 20 degree c

26 degree c

Sanatizer are prescribed by ?

Diversey

WHO

Forest essential

Oberio hotel

Vegetable is a preishable item

True

False

Food Safety and Sanitation Quiz

Food Safety and Sanitation Quiz

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