より良いレッスンをより早くに作成
日本語
ホーム 特徴 料金プラン
1) staff should always wash their hands before handling and preparing food because a) It keeps your hands looking nice b) it prevents bacteria spreading c) To keep your boss happy d) It helps bacteria spreading 2) To stop dirt and bacteria being brought into the food preparation areas staff should a) wear the same clothes all week b) should change into clean clothes before starting work c) only change their clothes if they spill something on them d) wear whatever you like as you will be wearing an apron anyway 3) staff should change aprons after what a) working with meat and poultry b) working with meat poultry and eggs c) working with meat poultry eggs and unwashed vegetables  d) working with raw food eg meat poultry eggs and unwashed vegetables 4) If you have diarrhoea and or vomiting you should not return to work until you are symptom free for how many hours a) 24 b) 36 c) 12 d) 72 e) 48 f) 99 5) If you have a cut or sore it should be covered by a brightly coloured waterproof dressing because a) cuts and sores can carry harmful bacteria b) It will stop them stinging c) People might find them unpleasant to look at d) To stop them becoming infected 6) We use a brightly coloured waterproof dressing because a) If it drops into the food it can be easily seen b) It can match your clothes so looks better c) So that it reminds you to change it regularly d) So that others know you have a cut or sore 7) Which of the following can you wear when preparing food a) a watch b) a necklace c) a wedding and an engagement ring d) a plain wedding band 8) It is good practice for staff to so what when preparing food a) tie back hair and wear a hat b) wear a hat c) Tie back hair d) Keep hair short 9) aprons and disposable aprons are advised because a) They keep your work clothes clean b) You don't have to wash your work clothes so often c) they protect food from contamination from your clothes d) they make you look professional

food hygeine personal hygiene

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