Material receiving
Vendor Material Receiving Quiz
Test your knowledge about the best practices for receiving materials from vendors in the hospitality industry. This quiz will challenge your understanding of hygiene standards, vehicle entry protocols, and more.
- Multiple choice questions
- Focus on hygiene and safety
- Ideal for hotel staff and vendors
All vendors passes should be sent to the vendor__________, by hotel security
Electronically
In person
Through post
All vendors to be given details of the standards and hygiene policy, acknowledgment to be taken on understanding of the polices and same needs to be monitored strictly by the hotel
True
False
Vendor vehicles should be encouraged to come inside the premises.
True
False
Where ever it is necessary for the vehicle to enter the premises, the vehicle to be _________ first using appropriately.
Checked
Sanitized
All goods to be delivered against valid Purchase order / Vendor pass which can be shown from their ________
Smart phone
Manual pass
The driver, delivery person, loader should be checked for Body temperature which should not exceed________
100°F
80°F
120°F
All storage crates/ baskets to be washed using soap solution and sanitized in _______chlorine
100 ppm
50 ppm
The Challan and invoice needs be stamped “Checked /Sanitized”
True
False
Two sets of Trolleys to be used to minimize cross contamination I.e., one for getting goods from gate or from the vehicle till outside of receiving bay_________
Marked in red
Marked in blue
Marked in yellow
Delivering the goods from the receiving bay inside the hotel will be _________
Marked in red
Marked in blue
Marked in yellow
All leafy vegetables to be passed through UVC if available and thereafter chemical sanitation to be done with ________ chlorine
50 ppm
100 ppm
Sanitising station to be created at the Red/Yellow zone junction. Santisation station to have hot water , soap solution, hand gloves, skull caps and hand sanitizer ( minimum 50% alcohol strength).
True
False
Adequate Clean and color coded food crates, to be available at all times to avoid cross contamination. Suppliers crates to be restricted till the Red Zone.
Green for vegetables and fruits, Yellow for poultry, Red for red meats, Blue for Seafood
Green for vegetables and fruits, blue for poultry, Red for red meats, yellow for Seafood)
Yellow for vegetables and fruits, green for poultry, Red for red meats, Blue for Seafood
All receiving team members to be checked in the medical room every_______ by the hotel doctor and records to be maintained.
2 days
1 day
Week
4 days
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