Project Spring Safety Quiz
Project Spring Safety Quiz
Welcome to the Project Spring Safety Quiz! This quiz is designed to test your knowledge on essential safety practices and food handling procedures in our Cafès. Your understanding of these topics is crucial for maintaining a safe and hygienic work environment.
By participating in this quiz, you will:
- Reinforce your knowledge of safety protocols
- Learn best practices for food handling
- Ensure compliance with health standards
Who is responsible for spotting slips and Hazards?
All team members
Team leaders
Chef’s
Front of house
Who is permitted to use knives in our Cafès?
Anyone
Only supervised staff
Only those over the age of 21
Only those who are trained
What colour sign is used to give mandatory instructions?
Green
Blue
Red
Yellow
Clean as you go helps reduce the risk of slips in our Cafè?
True
False
What is the contact time for Aseptopol?
30 seconds
20 second
1 minute
Instantly
Where should we store raw products?
Top shelf in the fridge
Middle shelf in the fridge
Bottom shelf in the fridge
Any shelf with free space
What is the correct cleaning procedure we use in our Cafès?
Rinse, sanitise, rinse and dry
Rinse, sanitise and dry
Rinse and sanitise
Rinse and dry
What is the best practice when rotating stock?
All labels facing the front
First in first out
First in last out
Everything looks neat
If you have been off work with sickness and diarrhoea when can you return to work?
48 hours
24 hours
A week
As soon as you feel better
What are the four elements of the food poisoning chain?
Warmth, moisture, space and time
Warmth, food, time and bacteria
Food, moisture, warmth and time
Bacteria, food, moisture and time
How do we treat black pudding?
Raw
Cooked
Where would we store uncooked mushrooms?
Bottom shelf of the fridge
Top shelf of the fridge
Freezer
Dry store
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