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Good hygiene practices in food handling in gastronomic establishments

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Covid good practices and protocols

1 Tema
|
2 Cuestionarios
1. Food handlers
- Questionnaire of food handlers
- COVID Protocol Questionnaire
Food contamination

8 Temas
|
1 Cuestionario
- Food contamination Questionnaire
Foodborne Illness

3 Temas
|
1 Cuestionario
- Questionnaire on foodborne illnesses
General conditions of the premises, equipment and utensils

2 Temas
|
1 Cuestionario
1. Gastronomic place
2. Equipment and utensils
- Questionnaire of the general conditions of the premises, equipment and utensils
Personal hygiene

1 Tema
|
1 Cuestionario
1. Personal hygiene and hand washing
- Personal hygiene questionnaire
Effective methods for food management by areas

5 Temas
|
1 Cuestionario
- Questionnaire of effective methods for food handling by area
Food preparation and handling

1 Tema
|
1 Cuestionario
1. Cooling and reheating of food
- Food preparation and handling questionnaire
Cleaning and disinfection

5 Temas
|
1 Cuestionario
- Questionnaire on cleaning and disinfection

Cuestionarios

Final questionnaire Hygiene and Food Handling

Participantes14

Letha
Anastasia
Belen
Bianca
c1720658

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Cuestionario 7 of 10

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Questionnaire of effective methods for food handling by area

Camila 26 de septiembre de 2025

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Question 1 of 6

1. Pregunta
What are the areas of food handling? Check the correct option.
- Purchase of raw material.
- Reception and storage.
- Preparation and handling.
- Conservation and service.
- Cleaning and disinfection.
- All of the above are correct.
- None of the options are correct.
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Question 2 of 6

2. Pregunta
What are some general principles for all areas of food handling?
- Inspection of food and work surfaces, utensils and tools.
- Cleaning of facilities and cleaning of the work staff.
- Prepare only the amount of food necessary and, also, the utensils necessary for production.
- Clean and disinfect, hands and utensils.
- All options are correct.
- The first 3 options are correct.
Correcto

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Question 3 of 6

3. Pregunta
What are some of the most important concerns to take care of when receiving the raw material for production? Check the correct option.
- Keep different types of foods separate, especially meat.
- Inspect the quality of all deliveries and compare the quantities with those indicated in the original order.
- Verify and examine the conditions of transport of food in the vehicle.
- Separate raw from cooked and refrigerated foods from frozen foods to avoid cross-contamination.
- All the answers are correct.
- Only the first 2 answers are correct.
- None of the answers is correct.
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Question 4 of 6

4. Pregunta
What is called the «shelf life» of a product?
- The time elapsed from the time a product is prepared until it is consumed.
- The maximum time in which a food retains all its organoleptic, nutritional and sanitary properties.
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Question 5 of 6

5. Pregunta
What is the function of packaging?
- The function of food packaging is to facilitate the marketing and sale of the product.
- Packaging is the function of protecting the food and facilitating distribution and use.
Correcto

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Question 6 of 6

6. Pregunta
What are the conservation techniques that exist by heat?
- Cured and smoked.
- Pasteurization, cooking, sterilization and uperization.
- Refrigeration and freezing.
- Pickling and use of preservatives.
Correcto

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