PRACTICE EXERCISE
The following items will test your grasp of the material covered in this lesson. There is only one
correct answer for each item. When you complete the exercise, check your answers with the
answer key that follows. If you answer any item incorrectly, study that part of the lesson, which
contains the portion involved.
1. What will conducting daily meetings and setting up an effective on-the-job-training program
help you with?
A.
Accomplish your duties and allow you to resolve problems constructively
B.
Identify who needs training
C.
Sets newly assigned personnel on the right track
D.
All of the above
2.
What are the three main types of hazards associated with storing and handling foods?
A.
Biological, chemical, and physical
B.
Contaminated food, raw foods, raw vegetables
C.
Dirt, glass fragments, wood splinters
D.
None of the above
3.
When training food service personnel, be sure they are instructed in which of the following:
A.
Food service sanitation training
B.
Foodborne illness prevention and first aid for choking
C.
Course content
D.
Areas of local concern
4.
In OJT, the food service sergeant is responsible for :
A.
Having personnel NIFI certified
B.
Testing recipes
C.
Planning, directing, conducting, and supervising
D.
All of the above
QM 6322
4-10
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