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FSSAI GUIDELINES FOR COVID-19

FSSAI COVID-19 Safety Quiz

Test your knowledge about the FSSAI guidelines for COVID-19 safety with this comprehensive quiz. Understand the best practices in hygiene, sanitation, and employee safety during these challenging times.

Key Topics Covered:

Good Manufacturing Practices
Personal Hygiene Protocols
Sanitation Measures
COVID-19 Symptoms

20 Questions5 MinutesCreated by WashingHands205

COVID-19 cannot be spread through contaminated surface.

True

False

GMP stands for:-

Good manufacturing practices

Good marketing practices

GHP stands for :-

Good hygiene practices

Good health practices

Which of the following are measures to prevent the spread of COVID-19

Cleaning and sanitation

Social distancing

Personal hygiene

All of the above

What is a the body temperature suspected to be infected with COVID-19?

35.5 degree C or 95 degree F

37.5 degree C or 99 degree F

Some of the common symptoms of COVID-19 are:-

Fever

Cough

Fatigue

Shortness of breath

All of the above

An employee not feeling well or suffering symptoms of COVID-19 should be:-

Sent home immediately

Isolated separately until medical assistance arrives.

Proper hand hygiene means washing hands for at least:-

20 seconds

30 seconds

60 seconds

1 minute

Alcohol based sanitizers should have alcohol not less than:-

90%

70%

80%

Employees are advised to wear watches and jewelry while at work:-

True

False

Encourage employees to stay home if any symptoms of the virus are felt?

True

False

To encourage social distancing employers should limit the number of people at work ?

True

False

Sharing of lockers should be encouraged?

True

False

Using spacing measures such as floor markers and stickers are not useful to encourage social distncing?

True

False

Dine-in a better option than take away food?

True

False

Telephone,handrails,door handles,switches,table tops,chair handles,pen are all examples of :-

Frequently touche points

High touch points

Red touch points

Toilet and washrooms should be washed after every shift with:-

Detergent or soup solution

Hypoclorite solution

R1 super

Drivers delivering food should not stop for tea etc in between to avoid getting contaminated?

True

False

The virus can remain viable for ___ hours on stainless steel, ____hours on copper, ___hours on cardboard?

8,16,24

72,4,24

12,24,48

The employee should be excused from work until he/she shows no symptoms of the virus for at least_____

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