Schedule- 4 Part-2 & Part-5 MCQ Questions (English)

Part-2 MCQ Questions (English)

1. Which of the following materials is NOT suitable for floors, ceilings, and
walls in a food processing area to maintain hygiene standards?

a) Polished concrete
b) Stainless steel
c) Porous wood
d) Epoxy resin

2. In a food establishment, what role do automatic closing springs on doors

serve?

a) Regulate airflow for better ventilation

b) Automatically close doors to prevent insect entry
c) Control the temperature within the premises
d) Facilitate quick exit during emergencies

3. Which of the following factors should a food business operator consider

while choosing a location for an establishment?

a) Proximity to residential areas

b) Access to industrial pollutants
c) Distance from environmental pollution
d) Accessibility to waste disposal sites

4. What is the primary requirement for water used in food handling and
washing as outlined in the guidelines?

a) It must be of specific mineral content

b) Water should be sourced from underground wells
c) Water quality should not introduce hazards or contaminants to
render finished food unsafe
d) It should have a specific pH level suitable for food processing
5. Which temperature range is mandatory for receiving potentially high-risk
food in a food establishment?

a) Above 10°C
b) Below 5°C
c) Between 5°C and 10°C
d) Above 0°C

6. According to the guidelines, what should food handlers do if they cough,

sneeze, or use the telephone during food handling activities?

a) Wash their hands with soap and water immediately

b) Use a hand sanitizer before handling food items
c) Continue with their tasks without any action required
d) Change their protective clothing after such actions

7. Which of the following statements accurately describes the requirements

for personal hygiene among food handlers?

a) Smoking and eating are allowed in designated food preparation areas

b) Personal cleanliness standards are not mandatory for workers handling
raw materials
c) Washing hands after handling raw food is optional
d) Maintaining cleanliness, refraining from unhygienic habits, and
wearing clean protective clothing are mandatory for food handler

8. What is the requirement for visitors entering food manufacturing or

handling areas concerning personal attire and hygiene?

a) Visitors are exempt from wearing any protective clothing

b) Visitors must adhere to personal hygiene provisions and wear
protective clothing as necessary
c) No specific instructions are mandated for visitors
d) Visitors are not allowed entry into such areas

9. What measures should be taken to prevent pest access in a food

establishment?
 a) Allow animals and pets inside the premises
b) Seal holes, drains, and potential access points
c) Keep food materials close to walls for easy access
d) Maintain a damp environment

10.What is required to be maintained regarding the use of

pesticides/insecticides?

a) Detailed reports of pest sightings

b) Records of their use, including dates and frequency
c) Instructions for handling cleaning chemicals
d) Pest control equipment calibration logs

11.What inventory system should be employed for managing raw materials

and food products?

a) FEFO (First Expiry, First Out)

b) FIFO (First in, First Out)
c) FILO (First in, Last Out)
d) Both a) & b)

12.What requirement should primary packaging materials meet in direct

contact with food?

a) Need not meet any specific standard

b) Food grade packaging materials should be used and adhere to FSS
Regulations only
c) Must be only non-toxic
d) Should only provide protection to prevent contamination

13.What is essential for transportation containers used for foodstuffs according

to the guidelines?

a) They cannot be used interchangeably for different types of foods.

b) Effective cleaning and disinfection between loads is mandatory.
c) Should only maintain the required temperature, irrespective of
cleanliness.
d) No specific guidelines for transportation containers.
14.How should the ventilation systems be designed to prevent air
contamination in a food establishment?

a) Ensure air does not flow from clean to contaminated areas

b) Natural ventilation systems only, regardless of contamination risks
c) Ensure air does not flow from contaminated areas to clean areas
d) Mechanical ventilation systems should not be installed for contamination
prevention

15.What is the recommended action in case of suspicion or possible

contamination before dispatching food materials?

a) No action required; dispatch as usual

b) Seek guidance from non-accredited laboratories
c) Conduct regular testing through an accredited lab or in-house
laboratory
d) Ignore the suspicion and continue with dispatch

16.How should records related to food processing, quality, and sanitation be

managed as per the guidelines?

a) Records should be kept for at least a month after the shelf-life of the
product.
b) Records should be maintained only if complaints are received.
c) Records should be retained for one year or the shelf-life of the
product, whichever is more.
d) There's no specific requirement for record-keeping in the guidelines.

17.What knowledge and skills should food handlers possess as mentioned in

the guidelines?

a) Knowledge only related to packaging and storing

b) Skills only related to food preparation and service
c) Skills relevant to food processing, packing, storing, and serving for
ensuring food safety and quality
d) Knowledge related to marketing strategies for food products
 18.What is the requirement for periodic assessments of food handlers'
competency and safety awareness according to the guidelines?

a) No need for periodic assessments, only initial training is sufficient

b) Assessments should be conducted annually
c) Regular supervision and checks to ensure effective food safety
procedures
d) Periodic assessments to be made, but there's no need for routine
supervision

19.How often should water storage tanks be cleaned in a food establishment?

a) Every month
b) Once a year
c) Periodically, and records of cleaning should be maintained
d) Cleaning frequency is not specified in the guidelines

20.What is the recommended approach when handling thawed food materials?

a) Store the thawed material for later use to prevent waste

b) Immediately discard thawed materials
c) Refreeze the thawed material for future use
d) Use only the required portion and avoid storing the rest after
thawing

Part-5 MCQ Questions (English)

1. What should be available for ensuring proper cleaning of utensils, crockery,
and cutlery in these establishments?

a) Sinks with a draining board

b) Hot water & Detergent
c) Both a) & b)
d) No specific requirement for cleaning utensils

2. What is recommended to ensure proper cleanliness of surfaces and

equipment in food areas?

a) Follow a systematic cleaning schedule and instructions

 b) Clean surfaces only when visibly soiled
c) Clean surfaces at the end of the day
d) Use any available cleaning products for quick surface cleaning

3. Which reheating method is recommended when using a microwave?

a) Heat to a minimum internal temperature of 60°C

b) Ensure a minimum temperature of 72°C
c) Reach a minimum temperature of 74°C and cover for 5 minutes
d) Reheat without covering to allow even heat distribution

4. What precautions are advised to prevent cross-contamination?

a) Keep raw and ready-to-eat foods separate at all times

b) Avoid washing hands after handling raw meat/poultry
c) Use the same chopping board for raw and ready-to-eat foods
d) Keep raw meat/poultry above ready-to-eat food in the fridge

5. How often should employees handling food wash their hands according to
the guidelines?

a) Before preparing food and after breaks

b) After using the toilet and cleaning utensils
c) Before preparing food and after touching raw food or materials
d) All of the above

6. What is the recommended temperature for cooked food that needs to be

served hot to prevent microbial growth during transportation?

a) At least 20°C
b) At least 60°C
c) At least 100°C
d) At least 5°C

7. What does FIFO (First In, First Out) imply in the context of stock rotation?

a) Older food should be used first to prevent wastage

b) Newly arrived food should be used first to maintain freshness
c) Use food randomly to maintain variety
d) Rotate food in alphabetical order for easy identification
8. Which method of thawing is NOT permitted according to the guidelines?

a) Thawing in a microwave
b) Thawing in a refrigerator at 5°C or below
c) Thawing in running water for 90 minutes
d) Thawing at a room temperature

9. What should be done to ensure safe handling of cooked food that has been
stored at more than 60°C during service?

a) Discard the food

b) Reuse the food by mixing with fresh product
c) Reheat leftover food temperature to more than 74°C
d) Both a) & c)

10.How should non-vegetarian products be stored concerning other food items

in the refrigerator?

a) Store non-veg products above vegetables

b) Store non-veg products beside uncooked foods
c) Store non-veg products below vegetables
d) Store non-veg products along with vegetables