Material receiving

Generate an image showing a hotel receiving area with materials being delivered, highlighting hygiene practices, food safety, and vendor interactions.

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

15 Questions4 MinutesCreated by CheckingCrate782

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

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

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

Material receiving

Vendor Material Receiving Quiz

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