AllSafe, Covid Protocols & HACCP

Create an image depicting a healthcare worker wearing PPE in a food preparation area, emphasizing cleanliness and safety protocols, with visible Covid-19 prevention signage in the background.

AllSafe Covid Safety Quiz

Test your knowledge about Covid-19 protocols, HACCP, and food safety with our engaging quiz!

Challenge yourself with 20 questions:

Symptoms of Covid-19
Proper use of PPE
Food safety practices

20 Questions5 MinutesCreated by SafetyGuard24

Direct modes of transmission of COVID-19 disease are

Coming in close contact of infected person

Contaminated hands touching face, nose, eyes

Touching contaminated surface

Both (A) and (B)

Handwash has to be done for minimum of.....

20 Sec, water and soap

20 Sec using water and sanitizer

30 Sec, using water and sanitizer

35 Sec water & Soap

PPE should be disposed in.................... dustbin

Yellow

Red

Green

Black

_______________can be used for disinfecting floor in food preparation area

0.1%- 0.5% sodium hypochlorite

Water

50 ppm chlorine solution

Common touch points such as door knobs, shopping carts, etc. Can be disinfected using _______________.

0.1% sodium hypochlorite

Water and soap

70% Alcohol

COVID-19 infected person can only join back work after

Flu like symptoms disappear

Two negative COVID-19 tests

After 14 days of home quarantine

After one negative COVID-19 tests

Danger Zone Temperature is

5-57 Degree Celsius

5-67 Degree Celsius

4-60 Degree Celsius

4-70 Degree Celsius

What is the problem it could cause- Leaving raw chicken breasts on a prep table for a long time:

Time-temperature abuse

Poor personal hygiene

Cross-contamination

Poor cleaning and sanitizing

Simply rinsing off a cutting board after cutting raw chicken and then using it to slice tomatoes

Time-temperature abuse

Poor personal hygiene

Cross-contamination

Poor cleaning and sanitizing

Gloves should be changed-After handling raw meat, seafood, or poultry, and before handling ready-to-eat foods

True

False

Where should you check the temperature of food?

On the top surface

On the bottom surface

In the thickest part

In the thinnest part

What should you do after using a thermometer?

Wash it well and then let it air-dry

Wipe it off and put it back in its case

Let it air-dry

Wash, rinse, sanitize, and let it air-dry

At what temperature should hamburgers be hot-held for service?

5˚C or lower

34˚C or lower

52˚C or higher

57˚C or higher

What must be included on the label for food prepared in-house?

Name of food; production date and use-by date

Name of food; ingredients used

Name of food; purchase date

Name of food; allergens it contains

AllSafe, Covid Protocols & HACCP

AllSafe Covid Safety Quiz

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