Scribd Logo
Upload

Welcome to Scribd!

  • 142 views

    Formative Assessment in Food Processing

    Uploaded by

    msdinx
    This document contains a quiz about food handler hygiene practices and good manufacturing processes (GMP) requirements. The quiz has two sections - the first contains true/false statements about food handler hygiene and the second contains multiple choice questions about GMP requirements. Some of the statements assert that food handlers should maintain cleanliness, ill workers should not handle food, and hands should be washed after food preparation. The questions cover topics like GMP requirements, policies for ill workers, and health screenings for food plant employees.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Formative Assessment in Food Processing

    Uploaded by

    msdinx
    142 views1 page
    This document contains a quiz about food handler hygiene practices and good manufacturing processes (GMP) requirements. The quiz has two sections - the first contains true/false statements about food handler hygiene and the second contains multiple choice questions about GMP requirements. Some of the statements assert that food handlers should maintain cleanliness, ill workers should not handle food, and hands should be washed after food preparation. The questions cover topics like GMP requirements, policies for ill workers, and health screenings for food plant employees.

    Original Title

    Formative Assessment In Food Processing

    Copyright

    © © All Rights Reserved

    Available Formats

    DOCX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    This document contains a quiz about food handler hygiene practices and good manufacturing processes (GMP) requirements. The quiz has two sections - the first contains true/false statements about food handler hygiene and the second contains multiple choice questions about GMP requirements. Some of the statements assert that food handlers should maintain cleanliness, ill workers should not handle food, and hands should be washed after food preparation. The questions cover topics like GMP requirements, policies for ill workers, and health screenings for food plant employees.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    142 views1 page

    Formative Assessment in Food Processing

    Uploaded by

    msdinx
    This document contains a quiz about food handler hygiene practices and good manufacturing processes (GMP) requirements. The quiz has two sections - the first contains true/false statements about food handler hygiene and the second contains multiple choice questions about GMP requirements. Some of the statements assert that food handlers should maintain cleanliness, ill workers should not handle food, and hands should be washed after food preparation. The questions cover topics like GMP requirements, policies for ill workers, and health screenings for food plant employees.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    You are on page 1of 1

    Name: ____________________________________ Grade and Section: ________________ Score: ________

    I. Write True if the statement is correct and False if the statement is wrong:
    1. Food handlers should maintain a high degree of personal cleanliness.
    2. People suffering from or a carrier of a disease should not be allowed to enter any food
    handling area.
    3. Washing of hands should be done after preparation of food.
    4. Workers should be well-groomed, that is to say, make up is a must for girls.
    5. Smoking or spitting anywhere is allowed during food preparation.
    6. A mask should be worn to cover the mouth during food preparation.
    7. An apron or a laboratory gown that is fitted, cleaned, and pressed must be worn.
    8. Medical examination of a food handler should be carried out.
    9. Hands should be washed only after using the toilet.
    II. Choose the letter of the correct answer.
    10.Which of the following is not a GMP requirement on personnel hygiene?
    a. hazard analysis c. illness and injuries
    b. health status d. Personal cleanliness
    11.What should be done for a person known, or suspected, to be suffering from, or to be a
    carrier of a disease?
    a. He/She should not be allowed to enter any food handling area.
    b. He/She should immediately report illness or symptoms of illness to the management.
    c. He/She should be included in handling the food.
    d. Both a and b
    12.When infected persons handle food, the hazard of passing bacteria from skin surfaces
    to food increases. What should be done to adhere to GMP?
    a. Physical examination should be required for every person applying to work in a food plant
    to prove he/she is free from diseases.
    b. A person applying as food handler should be hired right away.
    c. Both a and b
    d. None of the above

    Name: ______________________________________ Grade and Section: ____________ Score: _________


    I. Write True if the statement is correct and False if the statement is wrong:
    1. Food handlers should maintain a high degree of personal cleanliness.
    2. People suffering from or a carrier of a disease should not be allowed to enter any food
    handling area.
    3. Washing of hands should be done after preparation of food.
    4. Workers should be well-groomed, that is to say, make up is a must for girls.
    5. Smoking or spitting anywhere is allowed during food preparation.
    6. A mask should be worn to cover the mouth during food preparation.
    7. An apron or a laboratory gown that is fitted, cleaned, and pressed must be worn.
    8. Medical examination of a food handler should be carried out.
    9. Hands should be washed only after using the toilet.
    II. Choose the letter of the correct answer.
    10.Which of the following is not a GMP requirement on personnel hygiene?
    a. hazard analysis c. illness and injuries
    b. health status d. Personal cleanliness
    11.What should be done for a person known, or suspected, to be suffering from, or to be a
    carrier of a disease?
    a. He/She should not be allowed to enter any food handling area.
    b. He/She should immediately report illness or symptoms of illness to the management.
    c. He/She should be included in handling the food.
    d. Both a and b
    12.When infected persons handle food, the hazard of passing bacteria from skin surfaces
    to food increases. What should be done to adhere to GMP?
    a. Physical examination should be required for every person applying to work in a food plant
    to prove he/she is free from diseases.
    b. A person applying as food handler should be hired right away.
    c. Both a and b
    d. None of the above

    You might also like

    pFad - Phonifier reborn

    Pfad - The Proxy pFad of © 2024 Garber Painting. All rights reserved.

    Note: This service is not intended for secure transactions such as banking, social media, email, or purchasing. Use at your own risk. We assume no liability whatsoever for broken pages.


    Alternative Proxies:

    Alternative Proxy

    pFad Proxy

    pFad v3 Proxy

    pFad v4 Proxy