Nội dung toàn văn Decision 37/QD-ATTP 2015 on promulgation of food safety training materials for owners
MINISTRY OF HEALTH | SOCIALIST REPUBLIC OF VIETNAM |
No.: 37/QD-ATTP | Hanoi, February 02, 2015 |
DECISION
ON PROMULGATION OF FOOD SAFETY TRAINING MATERIALS, FOOD SAFETY QUESTIONS AND ANSWERS FOR OWNERS AND FOOD HANDLERS OF FOOD BUSINESSES
DIRECTOR OF VIETNAM FOOD ADMINISTRATION
Pursuant to the Law on Food Safety No. 55/2010/QH12 dated June 17, 2010;
Pursuant to the Government's Decree No. 38/2012/ND-CP dated April 25, 2012 detailing the implementation of some articles of the Law of Food Safety;
Pursuant to the Decision No. 4062/2012/QD-BYT dated October 20, 2012 by Minister of Health defining Functions, Tasks, Powers and Organizational Structure of the Vietnam Food Administration affiliated to the Ministry of Health;
Pursuant to the Circular No. 47/2014/TT-BYT dated December 11, 2014 of the Minister of Health on guidance on food safety management by food businesses;
At the request of the Head of the Information, Education and Communication Department,
HEREBY DECIDES:
Article 1. The following are enclosed with this Decision:
1. Food safety training materials for food handlers of food businesses – Year 2013.
2. The set of food safety questions and answers used to evaluate food safety knowledge of owners and food handlers of food businesses.
Article 2. Regulatory authorities shall select by chance 20 questions from the Set of food safety questions to test the food safety knowledge of relevant entities. The time to complete a 20-question paper is 30 minutes.
Article 3. The Information, Education and Communication Department shall frequently update and modify food safety training materials and questions in conformity with the reality.
Article 4. This Decision comes into force from February 15, 2015.
Article 5. Head of Office of the Vietnam Food Administration, heads of units affiliated to the Vietnam Food Administration, heads of regulatory authorities in charge of evaluating food safety knowledge, and relevant authorities are responsible for implementation of this Decision.
| DIRECTOR |
SET OF FOOD SAFETY QUESTIONS
(For evaluating food safety knowledge of owners and food handlers of food businesses)
(Enclosed with the Decision No. 37/QD-ATTP dated February 02, 2015 by the Director of the Vietnam Food Administration)
Question 1 | Which of the following groups of requirements must be satisfied by a food business to ensure food safety? |
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| a) Food premises requirements b) Equipment and utensils requirements c) Personnel requirements d) All of the above | □ □ □ □ |
Question 2 | Which health agency is competent to issue Health Certificate? |
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| a) A health facility of district or higher level b) Any health facility | □ □ |
Question 3 | How long is a certificate of food safety of a food business valid for? |
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| a) 1 year b) 2 years c) 3 years | □ □ □ |
Question 4 | How long is a certificate of completion of food safety training course valid for? |
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| a) 1 year b) 3 years c) 5 years | □ □ □ |
Question 5 | A certificate of food safety of a food business shall be revoked in which of the following cases? |
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| a) The food business fails to provide registered food services. | □ |
| b) The food business commits any administrative violations against regulations on food safety. | □ |
| c) Both a) and b) | □ |
Question 6 | Foods must be recalled in which of the following cases? |
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| a) Foods have been expired but are still sold on the market b) Foods are damaged during storage c) Both a) and b) | □ □ □ |
Question 7 | Which of the following methods is employed to handle unsafe foods? |
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| a) Destruction b) Changing purpose of foods c) Both a) and b) | □ □ □ |
Question 8 | Which type of food businesses shall be granted Certificate of food safety by a provincial branch of the Vietnam Food Administration? |
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| a) A food business which has obtained a business registration certificate from the People’s Committee (or a regulatory authority) of district and is capable of providing 200 servings/serving session or more. | □ |
| b) A food business which has obtained a business registration certificate from the People’s Committee (or a regulatory authority) of district and is capable of providing fewer than 200 servings/serving session. | □ |
Question 9 | Is a food business which fails to have a business registration certificate eligible to apply for a certificate of food safety? |
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| a) Yes b) No | □ □ |
Question 10 | Which type of food businesses is under the management of the People’s Committee (or a regulatory authority) of district? |
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| a) A food business capable of providing more than 200 servings/serving session | □ |
| b) A food business capable of providing 50-200 servings/serving session | □ |
| c) A food business capable of providing fewer than 50 servings/serving session | □ |
Question 11 | Which type of food businesses is under the management of a medical station of commune? |
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| a) A food business capable of providing more than 200 servings/serving session | □ |
| b) A food business capable of providing 50-200 servings/serving session | □ |
| c) A food business capable of providing fewer than 50 servings/serving session | □ |
Question 12 | Which of the following acts is prohibited when using food additives? |
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| a) Using an amount of food additives exceeding the allowable limit b) Using food additives not for the right category of foods c) Using food additives of unknown origin d) All of the above | □ □ □ □ |
Question 13 | Which of the following requirements must be satisfied by owner and food handlers of a food business? |
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| a) They must have certificates of completion of food safety training course b) They must have valid health certificates as regulated by law c) Both a) and b) | □ □ □ |
Question 14 | Which of the following regulations on health check must be implemented by owner and food handlers of a food business? |
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| a) Conducting pre-employment health check b) Conducting annual health check c) Both a) and b) | □ □ □ |
Question 15 | Food handlers of food businesses must: |
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| a) Wash their hands before preparing/processing foods b) Wash their hands after using the restroom c) Both a) and b) | □ □ □ |
Question 16 | When preparing or processing foods, food handlers are not allowed to: |
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| a) Spit b) Chew gum c) Both a) and b) | □ □ □ |
Question 17 | Is a person suffered from the acute respiratory infection or primary tuberculosis permitted to prepare or process foods at a food business? |
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| a) Yes b) No | □ □ |
Question 18 | Can a food handler suffered from infectious diseases of GI tract, or acute diarrhea, continue working? |
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| a) Yes. He/she can work normally. b) No. He/she should be off work, get medical treatment and return to work after recovering from such illness | □ □ |
Question 19 | Can a food handler who is suffered from acute bacterial skin infections continue working? |
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| a) Yes. He/she can work normally provided he/she must wear gloves and mask. b) No. He/she should be off work, get medical treatment and return to work after recovering from such illness. | □ □ |
Question 20 | Can food handlers wear watches, rings and other jewelry when preparing or processing foods? |
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| a) Yes b) No | □ □ |
Question 21 | Food handlers can keep their fingernails long or have their fingernails painted. |
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| a) True b) False | □ □ |
Question 22 | When preparing, delivering or picking up foods, food handlers may: |
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| a) directly touch foods with bare hands b) use chopsticks, kitchen tongs and disposable food handling poly gloves, etc. | □ □ |
Question 23 | The food handling area must not separate from sources of water pollution such as sewers, garbage, public sanitation works, industrial production areas, cattle or poultry breeding areas, etc. |
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| a) True b) False | □ □ |
Question 24 | What is the height of the table in food handling area above the ground? |
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| a) 30cm b) 60cm c) 90cm | □ □ □ |
Question 25 | Food storage area must not ensure temperature, moisture and light conditions as required by food manufacturers. |
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| a) True b) False | □ □ |
Question 26 | Should a food business equip enough containers for store waste and garbage? |
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| a) Yes b) No | □ □ |
Question 27 | What is food contamination risk? |
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| a) Chemical b) Biological c) Physical d) All of the above | □ □ □ □ |
Question 28 | Which method is applied to destroy common bacteria? |
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| a) Cook at high temperature (cook foods at 1000C) b) Cook at low temperature (cook foods between 00C and 50C) | □ □ |
Question 29 | What are causes of food contamination? |
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| a) From unwashed hands of food handlers b) From insects or animals carrying pathogens c) From contaminated materials d) From dirty equipment and utensils e) All of the above | □ □ □ □ □ |
Question 30 | Are foods contaminated when they are stored in unsafe packages? |
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| a) Yes b) No | □ □ |
Question 31 | Should uncooked foods be stored in packages separately from those of cooked foods? |
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| a) Yes b) No | □ □ |
Question 32 | What are the consequences of improper storage of foods? |
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| a) Causing food contamination b) Reducing food quality c) Both a) and b) | □ □ □ |
Question 33 | Which of the following information must be specified on labels of prepackaged foods? |
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| a) Food name b) Net weight c) Expiry date d) Storage conditions dd) Manufacturer e) All of the above | □ □ □ □ □ □ |
Question 34 | Who should be reported on your food poisoning? |
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| a) The nearest health facility b) Vietnam Standard and Consumers Association | □ □ |
Question 35 | Should the food handling area of a collective kitchen be designed according to one-way rule? |
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| a) Yes b) No | □ □ |
Question 36 | What is the proper way to use food additives? |
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| a) Using food additives according to instructions on their labels b) Using color and long-lasting chemicals | □ □ |
Question 37 | Which way to purchase food materials for collective kitchens is considered wrong? |
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| a) Purchasing food materials under a sale contract b) Purchasing food materials through an introduction regardless of origins | □ □ |
Question 38 | Can materials, packages and finished food products be stored in the same area? |
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| a) Yes b) No | □ □ |
Question 39 | How long are food samples kept at collective kitchens from the completion of food processing? |
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| a) 12 hours b) 24 hours | □ □ |
Question 40 | Is the information about origins and suppliers of food materials recorded and kept at collective kitchens? |
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| a) Yes b) No | □ □ |
ANSWERS
(Enclosed with the Decision No. 37/QD-ATTP dated February 02, 2015 by the Director of the Vietnam Food Administration)
Question 1 Question 2 Question 3 Question 4 Question 5 Question 6 Question 7 Question 8 Question 9 Question 10 | d a c b c c c a b b | Question 11 Question 12 Question 13 Question 14 Question 15 Question 16 Question 17 Question 18 Question 19 Question 20 | c d c c c c b b b b | Question 21 Question 22 Question 23 Question 24 Question 25 Question 26 Question 27 Question 28 Question 29 Question 30 | b b b b b a d a e a | Question 31 Question 32 Question 33 Question 34 Question 35 Question 36 Question 37 Question 38 Question 39 Question 40 | a c e a a a b b b a |
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