Hotel Management Class Test 07

Safety & hygiene Class Test

Welcome to your Safety & hygiene Class Test Hope you understand the class & now it's time to examine yourself through test. Remember you have only 10 minutes to complete the class test ,after 10 minutes Class test will be automatically submitआपकी सुरक्षा और स्वच्छता क्लास टेस्ट में आपका स्वागत है। आशा है कि आपको क्लास समझ में आ गई होगी और अब टेस्ट के ज़रिए खुद को परखने का समय आ गया है। याद रखें कि आपके पास क्लास टेस्ट पूरा करने के लिए सिर्फ़ 10 मिनट हैं, 10 मिनट के बाद क्लास टेस्ट अपने आप सबमिट हो जाएगा।

1 / 30

1. What is the first step in ensuring personal hygiene?

Wearing gloves

Washing hands regularly

Using a sanitizer

Wearing clean clothes

2 / 30

2. Which of the following is a major cause of food poisoning?

Refrigerated food

Cooked food

Contaminated food

Frozen food

3 / 30

3. What is the safest way to handle broken glass?

With bare hands

With a broom and dustpan

Sweep with cloth

Kick it to the side

4 / 30

4. Which of these should be worn when handling hazardous chemicals?

Regular clothing

Safety goggles and gloves

Sunglasses

Apron only

5 / 30

5.Hand sanitizers should contain at least what percentage of alcohol to be effective?

40%

60%

30%

10%

6 / 30

6. Which of these signs indicates a fire extinguisher location?

Blue circle

Red square

Green triangle

Yellow diamond

7 / 30

7. Which is the safest way to lift heavy objects?

Bend at the waist

Use your back

Bend your knees and keep your back straight

Pull the object toward you

8 / 30

8. PPE stands for:

Personal Protection Essentials

Private Protective Equipment

Personal Protective Equipment

Public Protection Equipment

9 / 30

9. Which color typically represents caution or warning?

Red

Green

Yellow

Blue

10 / 30

10. Why is a clean and organized workplace safer?

Saves space

Improves productivity

Reduces risk of accidents

Looks professional

11 / 30

11. What temperature range is known as the "danger zone" for food?

0°C to 5°C

5°C to 60°C

60°C to 100°C

-18°C to 0°C

12 / 30

12 . Which of the following is not a personal hygiene rule in the kitchen?

Wash hands frequently

Wear clean clothes

Taste food with your fingers

Cover cuts or wounds

13 / 30

13. Cross-contamination occurs when:

Food is undercooked

Bacteria are transferred from one surface to another

Food is overcooked

Frozen food is thawed

14 / 30

14. How often should chopping boards be cleaned?

Once a day

Once a week

After each use

Before closing

15 / 30

15. Raw meat should be stored:

On the top shelf

With vegetables

Separately and below cooked foods

Anywhere in the fridge

16 / 30

16. How long should you wash your hands to effectively remove germs?

5 seconds

10 seconds

20 seconds

60 seconds

17 / 30

17. When should you wash your hands?

After eating

Before preparing food

After using the toilet

All of the above

18 / 30

18. Which is an example of poor hygiene?

Covering your mouth when sneezing

Regularly changing uniforms

Not showering regularly

Wearing deodorant

19 / 30

19. Why should nails be kept short and clean?

It looks better

To prevent harboring bacteria

It’s more fashionable

None of the above

20 / 30

20. Sneezing into your hands can:

Prevent germs

Spread germs if not cleaned

Make you healthier

None of the above

21 / 30

21. What is the first step in first aid for a burn?

Apply ice

Apply oil

Cool with running water

Cover immediately with bandage

22 / 30

22. Which number should be dialed in an emergency in most countries?

112 or 911

100

999 only

123

23 / 30

23. Which of the following is not a basic first aid item?

Bandages

Scissors

Candy

Antiseptic wipes

24 / 30

24. What should you do if someone is choking?

Call a doctor

Give back blows and abdominal thrusts

Give water

Wait and observe

25 / 30

25. When using a fire extinguisher, remember the acronym:

FIRE

SAFE

PASS

STOP

26 / 30

26. Disinfection kills:

All germs

Some bacteria

Most germs and bacteria

Only viruses

27 / 30

27. What is the correct dilution ratio for bleach in sanitizing solutions?

1:10

1:5

1:100

1:50

28 / 30

28. Which of the following is a common disinfectant?

Vinegar

Soap

Bleach

Water

29 / 30

29. Which area requires the most frequent disinfection?

Office ceiling

High-touch surfaces (e.g., doorknobs)

Carpet

Lights

30 / 30

30. Cleaning removes:

Germs only

Dirt and some germs

Only stains

Only bacteria

Your score is

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