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  5. AFBI Pre Training Questionnaire - Question 10-17
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Exit Survey
 
 
Hi Ladies and Gents of Hygiene and Food Safety!
This is Question 10-17. Part 2 of 2.
 
 
 
* All AFBIs need to be reported to SLIM F&B
 
a. True
 
b. False
 
 
 
* Which of the following scenarios best describes a situation where the GM needs to report the situation to SLIM F&B?
 
a. Health authorities have showed up in the hotel and demanding to inspect due to multiple reports of food poisoning reported
 
b. There are 3 people in a family of 5 that have reported diarrhea, stomachache and fever and all meals where taken in the hotel
 
c. Two guests have been sent to the emergency room overnight with severe case of vomiting and diarrhea
 
d. All of the above
 
 
 
* Which of the following is associated with Bacillus cereus food poisoning?
a. Sashimi
b. Sushi
c. Milk & Dairy
d. Cooked Meat
 
 
 
* Which of the following is associated with C. perfingens food poisoning?
a. Sashimi
b. Sushi
c. Milk & Dairy
d. Cooked Meat
 
 
 
* In Preliminary Investigation when suspected food is related to ala carte dishes, which of the following best describes the course of action:
 
a. Stop serving the food and any related food item as advised by the CExec Chef
 
b. Prepare the dish in question, store in sterile bag and send for micro testing
 
c. Resume serving the dish only when confirmed that the certificate of analysis shows the product is safe for consumption
 
d. All of the above

 
 
 
* When is an Environmental Investigation warranted (Select all that apply)?
 
a. If two or more guests implicate a food item, a meal or an outlet that does not seem to be a likely source
 
b. If two or more guest gets sick but share no shared food history and both dined in different outlets
 
c. If two or more guests gets sick but share no shared food history but used the pool or beach
 
d. All of the above

 
 
 
* The HACCP risk assessment includes the following required information except:
 
a. Plan of corrective action
 
b. Identify CCP & SFSMS non compliances
 
c. Food sampling
 
d. Steps and Food Handling Practices
 
 
 
* Which of the following best describes the logical steps in Hazard Risk Assessment?
 
a. Identify suspected food, identify food handling procedures at each step of the preparation, identify ingredients, identify violations, identify CA and verify CA
 
b. Identify suspected food, identify ingredients, identify food handling procedures at each step of the preparation, identify non compliances, identify CA and verify CA
 
c. Identify suspected food, identify ingredients, identify food handling procedures at each step of the preparation, identify hazards and CCPs, identify non compliances, identify CA and verify CA
 
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