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This is a Food Safety test, designed by UKM Interns and Fresco.
Have fun, and let’s make F&B a safer industry.
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Question 1 of 45
1. Question
DANGER ZONE temperatures which cause bacteria grow rapidly are between?
खतरनाक क्षेत्र तापमान जो जीवाणुहरू को कारणले छिटो बढ्दै जान्छ बिचमा?Correct
Incorrect
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Question 2 of 45
2. Question
Food should not kept in danger zone temperature for more than?
भन्दा बढीको लागि खतरा क्षेत्रको तापमानमा खाना राख्नु हुँदैन?Correct
Incorrect
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Question 3 of 45
3. Question
What is the correct temperature for chiller?
Chiller को लागि सही तापमान के हो?Correct
Incorrect
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Question 4 of 45
4. Question
Which products should be used first when using first in, first out rotation (FIFO) method?
पहिलो उत्पादनमा पहिलो पटक रोटेशन (FIFO) विधिको प्रयोग गर्दा कुन उत्पादनहरू प्रयोग गर्नुपर्दछ?Correct
Incorrect
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Question 5 of 45
5. Question
Which of the following item that is NOT been stored properly?
निम्न मध्ये कुन वस्तु ठीकसँग भण्डारण गरिएको छैन?Correct
Incorrect
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Question 6 of 45
6. Question
Where should raw meat be stored in a refrigerator?
रेफ्रिजरेटरमा कच्चा मासु कहाँ राख्नुपर्छ?Correct
Incorrect
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Question 7 of 45
7. Question
Where should chemical and detergent be stored?
रासायनिक र डिटर्जेन्ट कहाँ भण्डारण हुनुपर्छ?Correct
Incorrect
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Question 8 of 45
8. Question
Food should never be stored on the floor. At least how many inches from the floor food should be kept at?
फूडमा फ्लोरलमा कहिल्यै भण्डारण हुँदैन। कम से कम फर्श खाना देखि कितने इंच मा राख्नु पर्छ?Correct
Incorrect
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Question 9 of 45
9. Question
Which of the following is TRUE to keep food in freezer from TOP to BOTTOM?
निम्न मध्ये कुन को लागी फ्रीजर मा खाना राख्न को लागि माथि देखि तल सही छ?Correct
Incorrect
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Question 10 of 45
10. Question
Store dry products safely on shelves at least ______ away from floor.
कम से कम ______ फर्शबाट टाढाका सुस्तहरूमा सुक्खा उत्पादनहरू सुरक्षित भण्डार गर्नुहोस्।Correct
Incorrect
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Question 11 of 45
11. Question
How to know that your premise has rat infestation?
कसरी थाहा छ कि तपाईंको आधार मा माउस संक्रमण छ?Correct
Incorrect
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Question 12 of 45
12. Question
If your premise uses pesticides, what is the CORRECT thing to do with the pesticides?
यदि तपाईंको आधारले कीटनाशक प्रयोग गर्दछ भने, कीटनाशकसँग सही काम के हो?
Correct
Incorrect
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Question 13 of 45
13. Question
How to eliminate pest’s food source as one of the way to keep pest away from the premise?
कैसेटको खाना स्रोतलाई हटाउने तरिकाको आधारमा कस्ट राख्न को लागी एक तरिकाको रूपमा?
Correct
Incorrect
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Question 14 of 45
14. Question
Supplier has sent ordered items to your premise, what is the correct thing to do to eliminate pest’s potential entry point?
प्रदायकले आदेशहरूलाई आदेशहरू तपाईंको आधारमा पठाएको छ, केटको सम्भावना प्रविष्टि बिन्दु हटाउने सही कुरा के हो?
Correct
Incorrect
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Question 15 of 45
15. Question
Grease traps in premise should be cleaned up at least for how many times?
आधारमा ग्रीष्म जाल कम्तीमा कति पटकको लागि सफा गर्नुपर्छ?
Correct
Incorrect
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Question 16 of 45
16. Question
When should you sanitized tables in the dining area?
जब तपाईंले भोजन क्षेत्रमा तालिकाहरू सफा गर्न चाहनुहुन्छ?
Correct
Incorrect
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Question 17 of 45
17. Question
All ceiling and walls should be cleaned from?
सबै छत र पर्खालहरू सफा हुनुपर्छ?
Correct
Incorrect
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Question 18 of 45
18. Question
What is the main purpose of having sufficient air ventilation?
पर्याप्त हावा वेंटिलेशन गर्ने मुख्य प्रकार्य के हो?
Correct
Incorrect
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Question 19 of 45
19. Question
Spoiled food product should not be displayed at food display counter. How to identify damaged or spoiled food?
खराब खाद्य उत्पादन खाद्य प्रदर्शन काउन्टरमा प्रदर्शित हुँदैन। खराब खाद्य उत्पादन कसरी चिन्न सकिन्छ?
Correct
Incorrect
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Question 20 of 45
20. Question
Staff need to ensure that all food processing equipment are in what condition?
कर्मचारीहरूले यो निश्चित गर्न चाहने सबै खाद्य प्रसंस्करण उपकरण कुन अवस्थामा छन्?
Correct
Incorrect
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Question 21 of 45
21. Question
When receive product ordered from supplier, what is the important thing to do?
जब आपूर्तिकर्ताबाट आदेश दिइएको उत्पादन प्राप्त गर्नुहुन्छ, के महत्त्वपूर्ण कुरा के गर्न छ?
Correct
Incorrect
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Question 22 of 45
22. Question
Below are the good thawing practices EXCEPT?
तलका राम्रो ठुलो प्रविधिहरू स्पष्ट छन्?
Correct
Incorrect
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Question 23 of 45
23. Question
How many times can you reheat food?
कति पटक तपाईं खाना पकाउन सक्नुहुन्छ?
Correct
Incorrect
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Question 24 of 45
24. Question
How long food should NOT BE KEPT in room temperature?
कतिन्जेल खाना खानाको तापमानमा खाना खानु हुँदैन?
Correct
Incorrect
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Question 25 of 45
25. Question
Cans with which of the following feature(s) are considered UNSAFE to use?
निम्न सुविधाका साथ क्यानहरू प्रयोग गर्न असुरक्षित मानिन्छ?
Correct
Incorrect
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Question 26 of 45
26. Question
Which of the following is NOT allowed to handle with bare hands?
निम्न मध्ये कुनलाई न्यानो हातहरू ह्यान्डल गर्न अनुमति छैन?
Correct
Incorrect
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Question 27 of 45
27. Question
Which of the following are NOT the sign of food spoilage?
निम्न मध्ये कुन को खाने को खराब को संकेत छैन?
Correct
Incorrect
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Question 28 of 45
28. Question
What food handler should do when handling ready-to eat (RTE) food?
तयार-खाने खाने (RTE) खानालाई सम्बोधन गर्दा कुन खाना ह्यान्डलरले गर्नुपर्छ?
Correct
Incorrect
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Question 29 of 45
29. Question
Which of the following show that the food is considered NOT cook?
निम्न मध्ये कुन कुरा देखाउँदछ कि खाना खाना पकाएको छैन?
Correct
Incorrect
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Question 30 of 45
30. Question
How should food handler serving the food safely?
खाना खाने ह्यान्डललाई कसरी सुरक्षित रूपमा सेवा दिनुपर्छ?
Correct
Incorrect
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Question 31 of 45
31. Question
When must a food handler REMOVE or TAKE OFF his apron?
कहिलेकाहीँ खाना ह्यान्डलरले आफ्नो एप्रन हटाउन वा टाढा राख्नुपर्छ?
Correct
Incorrect
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Question 32 of 45
32. Question
What are the basic steps for washing hands?
हात धुनुको लागि आधारभूत कदमहरू के हो?
Correct
Incorrect
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Question 33 of 45
33. Question
At least for how long hand should be washed with water and soap?
कम से कम पानी र साबुन को हात धोए जान को लागि?
Correct
Incorrect
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Question 34 of 45
34. Question
When should you wash your hand?
तपाईले आफ्नो हात धुनु पर्छ?
Correct
Incorrect
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Question 35 of 45
35. Question
Food handlers that experience which symptoms should be excluded from working around food?
खाद्य ह्यान्डलरहरूले खानेकुरा वरिपरि काम गर्ने कुन लक्षणहरू हटाउन सकिन्छ?
Correct
Incorrect
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Question 36 of 45
36. Question
You have cut yourself during work, what is the MOST proper way you can do to prevent yourself from contaminating the food?
तपाईंले कामको बेलामा आफैंलाई काट्नु भएको छ, के तपाईं खाना को दूषित गर्नबाट बचाउन सबैभन्दा उत्तम तरिका के हो?
Correct
Incorrect
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Question 37 of 45
37. Question
Which is the MOST IMPORTANT action that food handler can do to control food poisoning?
सबैभन्दा महत्त्वपूर्ण कारवाही कुन खाना ह्यान्डलले खाना विषाक्तता नियन्त्रण गर्न सक्दछ?
Correct
Incorrect
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Question 38 of 45
38. Question
What is the BEST way to dry your hands after washing them?
तिनीहरूलाई धोने पछि आफ्नो हात सुत्ने उत्तम तरिका के हो?
Correct
Incorrect
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Question 39 of 45
39. Question
Which of the following item that you CANNOT touch with bare hand at all?
निम्न मध्ये कुन चीज हो कि तपाईं नंगे हातबाट छुट्न सक्नुहुन्न?
Correct
Incorrect
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Question 40 of 45
40. Question
What should you do after cutting raw chicken?
कच्चा चिकन काटेर के गर्नु पर्छ?
Correct
Incorrect
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Question 41 of 45
41. Question
The following are the proper attire for a food handler to wear EXCEPT?
एक्सेप्ट पहनने को लागि एक खाद्य हैंडलर को लागि उचित पोशाक को निम्नलिखित हो?
Correct
Incorrect
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Question 42 of 45
42. Question
Which of the following is WRONG thing that a food handler should not do?
निम्न मध्ये कुन कुरा हो यो सही कुरा हो कि एक खाद्य ह्यान्डलर गर्नु हुँदैन?
Correct
Incorrect
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Question 43 of 45
43. Question
When is the BEST TIME to wear glove?
कहिले काँही कती कता कता कता कता छ?
Correct
Incorrect
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Question 44 of 45
44. Question
Which of the following is the WRONG method to taste food?
निम्न मध्ये कुन को भोजन को स्वाद को लागि सही तरीका छ?
Correct
Incorrect
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Question 45 of 45
45. Question
What you should do when you cough or sneeze?
खाँसी वा स्नेह गर्दा के गर्नुपर्छ?Correct
Incorrect