QUESTIONING TOOL

RATING SHEET
Questions to prove the candidate’s underpinning Satisfactory
knowledge Response
YES NO
Extension or Reflection Question
1. What is the importance of storing raw foods and
cooked foods properly?
□ □
2. Why is it necessary to cook poultry and game
dishes properly?
□ □
Safety Questions
1. What is the importance of using PPE or being
neat and pleasant?
□ □
2. Why do we need to sanitize the tools and utensils
after use?
□ □
3. Why do we need to wash our hand while
preparing foods?
□ □
4. Why it is good grooming and proper hygiene
should be observed while preparing meals?
□ □
Job Role or Environmental Questions
1. How do you dispose the waste materials in your
workplace?
□ □
2. How are you going to dispose used cooking oil?
□ □
Contingency/ Infrequent Event Questions
1. What will happen if there is fire in the workplace?
□ □
2. What will you do if there will be an accident upon
using the equipment?
□ □
Roles and Regulations
1. Why is it necessary for you to follow basic kitchen
safety rules while preparing meals?
□ □
2. What is the importance of packaging food products?
□ □
The Candidate’s Underpinning Knowledge was: □ □ Not
Satisfactory Satisfactory

Feedback to Candidate:
General Comments (strengths or improvement needed):

Candidates’ Signature Date:

Assessor’s Signature Date:
 Model Answer
Extension or Reflection Question
1. Raw food and cooked foods should be stored separately to avoid
cross contamination and multiplication of bacteria.
2. Cooking your meat and poultry properly kills any bacteria
specifically Salmonella. And this helps protect the consumer from
food poisoning.
Safety Questions
1. To reduce employee exposure to hazards when engineering and
administrative controls are not feasible or effective to reduce these
risks to acceptable levels.
2. Sanitizing reduces the growth of viruses, fungi, and types of harmful
bacteria.
3. Handwashing is important with meal preparation and before eating
because it is the mode of transmission for many illnesses.
4. Good personal hygiene is essential for any food handler and
minimizes the risk of food contamination. Moreover, good grooming
can also prevent hair that will fall on the food that you are
preparing.
Job Role or Environmental Questions
1. The first step in disposing waste materials in the kitchen is to
identify it according to its ability to decompose. You separate all the
biodegradable materials from non-biodegradable materials.
Biodegradable materials like papers, vegetable peels and food left-
overs should be bury to be composted while non-biodegradable
materials such as plastics and bottles shall be brought on MRF.
2. Soak up small amounts of oil with paper towels and throw them out
with other garbage. When it is in a larger amount, let the oil to cool
and solidify before you scrape it into a waste container and dispose
of it in your general waste.
Contingency/ Infrequent Event Questions
1. A person must be knowledgeable enough to use the fire
extinguishers.
2. Call the attention of the trainer and give first aid procedures.
Rules and Regulations
1. It is important to follow basic kitchen safety rules because there are
countless hazards lying around which could lead to an accident and
injury
2. The packaging serves the important function of containing the food
and protecting the foods against chemical and bacteria that may
cause food poisoning or spoilage.