APEX
APEX Hygiene Standards Quiz
Test your knowledge on the essential hygiene and safety protocols in the hospitality industry with our APEX Hygiene Standards Quiz! Whether you’re a server, manager, or simply someone interested in best practices in food service, this quiz is designed to enhance your understanding of the importance of hygiene.
- 22 engaging questions covering key hygiene practices.
- Multiple choice format to challenge your knowledge.
- Instant feedback on your answers after completion.
While asking the room number maintain a _________
Alert posture
Safe social distance
Personal hygiene
Door assistance is offered as a gesture of guest facilitation and not hygiene?
True
False
On reaching the table offer chair assistance to the guest, only after acquiring their ________
Permission.
Room number
In case of children, avoid a baby chair even if required.
True
False
Once the guests are seated, they would be offered hand sanitizer / disinfectant wipes to sanitize their hands.
True
False
Bread basket and papad basket should be made at the pass area with the assistance of a_______
Tong
Gloves
Bread underliners to be of discard cloth that can be discarded after each use.
True
False
All food to be covered with cloche before food pick up.
True
False
Cloche to be removed on the table. Cloche to be used to cover all flat plate food orders.
True
False
Guest's _________ would not be touched by the server during the entire meal period.
Belongings
Napkin
In case of heavily soiled napkins, a fresh napkin should be offered on a tray with ______
Gloves
Tongs
Whenever guest soiled linen, soiled crockery, cutlery or glassware is removed the table the team member either has to wear gloves or sanitise hands immediately. Hence, Entire team to use sanitisers regularly in operations.
True
False
Server should clear table at one go. If required for larger tables a tray jack to be brought closer to the table to avoid repeated visits to the table.
True
False
Disposal gloves, disinfectant wipes and hand sanitiser to be available on the__________ for guest use.
buffet counter
Corridors
Replenishment to be done in a freshly sanitized buffet ware – no refilling in the existing chaffing dishes.
True
False
Separate team members to be assigned to replenish clean crockery and cutlery from back area to the buffet station.
True
False
All the buffet tables should be sanitised before setting up the buffet and after removing buffet items using_________
R1 Super .
VIREX 2
Menus and checks to be sent on WhatsApp to guest on arrival or available on a Web portal completely eliminating menu presentation.
True
False
Last page of the menu cover to have list of all initiatives carried out by the restaurant post Covid-19
True
False
Guests cannot place their order through their phone.
True
False
Use ________ chlorine to wash hard shell vegetables like tomatoes, lemon, mint, celery etc.
50 ppm
100 ppm
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