Questionnaire

Good Practices for Food Safety Stores/Health and Safety/Organic

Training 2020
Ceres Enterprises Ltd

Induction  Refresher 

Your name and signature: ____________________________________________

Date: _____________________________________________________________

Trainer name and signature: __________________________________________

Food Safety
There may be more than one correct answer for each question. Circle your choices or answer in
your own words where appropriate.

1. Why do we need to have a Food Safety Programmed?

A. Looks nice B. Keeps Food Safe C. Avoids bad publicity D. Whatever

2. Which of the following are hazards?

A. Birds in the warehouse

B. Spills on the floor
C. Rubbish bins with closed lids
D. Glass bottles broken by accident because stored on the floor

3. Where do hazards come from?

A. Pests and insects

B. The soil
C. People
D. Bird and animal droppings

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4. Name 3 times you should always wash your hands

5. What is the reason for drying hands thoroughly after washing them?

A. So that you don’t drip water everywhere

B. Because germs and bacteria are more easily spread with wet hand
C. Your hands are slippery when wet, and you will not be able to hold kitchen utensils properly

6. What is the procedure if you wake up with a tummy bug?

7. What type of issues would you report to your supervisor?

8. Where can the glass break register be found?

9. What color lab coats should you wear when entering the gluten free room?

10. In a place of work, the best way to dry hand after washing them is to

A. Use a tea towel

B. Just shake excess water off
C. Use air dryer
D. Use a paper towel

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