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,

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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.

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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?

a) Food premises requirements

b) Equipment and utensils requirements

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d) All of the above

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Question 2

Which health agency is competent to issue Health Certificate?

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b) Any health facility

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Question 3

How long is a certificate of food safety of a food business valid for?

a) 1 year

b) 2 years

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Question 4

How long is a certificate of completion of food safety training course valid for?

a) 1 year

b) 3 years

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Question 5

A certificate of food safety of a food business shall be revoked in which of the following cases?

a) The food business fails to provide registered food services.

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b) The food business commits any administrative violations against regulations on food safety.

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c) Both a) and b)

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Question 6

Foods must be recalled in which of the following cases?

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b) Foods are damaged during storage

c) Both a) and b)

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Question 7

Which of the following methods is employed to handle unsafe foods?

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b) Changing purpose of foods

c) Both a) and b)

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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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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.

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Question 9

Is a food business which fails to have a business registration certificate eligible to apply for a certificate of food safety?

a) Yes

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Question 10

Which type of food businesses is under the management of the People’s Committee (or a regulatory authority) of district?

a) A food business capable of providing more than 200 servings/serving session

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c) A food business capable of providing fewer than 50 servings/serving session

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Question 11

Which type of food businesses is under the management of a medical station of commune?

a) A food business capable of providing more than 200 servings/serving session

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b) A food business capable of providing 50-200 servings/serving session

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c) A food business capable of providing fewer than 50 servings/serving session

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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

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Question 13

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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)

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Question 14

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a) Conducting pre-employment health check

b) Conducting annual health check

c) Both a) and b)

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Question 15

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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)

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Question 16

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a) Spit

b) Chew gum

c) Both a) and b)

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Question 17

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a) Yes

b) No

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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

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Question 19

Can a food handler who is suffered from acute bacterial skin infections continue working?

a) Yes. He/she can work normally provided he/she must wear gloves and mask.

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Question 20

Can food handlers wear watches, rings and other jewelry when preparing or processing foods?

a) Yes

b) No

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Question 21

Food handlers can keep their fingernails long or have their fingernails painted.

a) True

b) False

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Question 22

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a) directly touch foods with bare hands

b) use chopsticks, kitchen tongs and disposable food handling poly gloves, etc.

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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

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Question 24

What is the height of the table in food handling area above the ground?

a) 30cm

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c) 90cm

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Question 25

Food storage area must not ensure temperature, moisture and light conditions as required by food manufacturers.

a) True

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Question 26

Should a food business equip enough containers for store waste and garbage?

a) Yes

b) No

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Question 27

What is food contamination risk?

a) Chemical

b) Biological

c) Physical

d) All of the above

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Question 28

Which method is applied to destroy common bacteria?

a) Cook at high temperature (cook foods at 100⁰C)

b) Cook at low temperature (cook foods between 0⁰C and 5⁰C)

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Question 29

What are causes of food contamination?

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

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Question 30

Are foods contaminated when they are stored in unsafe packages?

a) Yes

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Question 31

Should uncooked foods be stored in packages separately from those of cooked foods?

a) Yes

b) No

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Question 32

What are the consequences of improper storage of foods?

a) Causing food contamination

b) Reducing food quality

c) Both a) and b)

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Question 33

Which of the following information must be specified on labels of prepackaged foods?

a) Food name

b) Net weight

c) Expiry date

d) Storage conditions

dd) Manufacturer

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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

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Question 35

Should the food handling area of a collective kitchen be designed according to one-way rule?

a) Yes

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Question 36

What is the proper way to use food additives?  

a) Using food additives according to instructions on their labels

b) Using color and long-lasting chemicals

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Question 37

Which way to purchase food materials for collective kitchens is considered wrong?

a) Purchasing food materials under a sale contract

b) Purchasing food materials through an introduction regardless of origins

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Question 38

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a) Yes

b) No

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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

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Question 40

Is the information about origins and suppliers of food materials recorded and kept at collective kitchens?

a) Yes

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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

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Question 6

Question 7

Question 8

Question 9

Question 10

d

a

c

b

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c

c

a

b

b

Question 11

Question 12

Question 13

Question 14

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Question 16

Question 17

Question 18

Question 19

Question 20

c

d

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c

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c

b

b

b

b

Question 21

Question 22

Question 23

Question 24

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Question 26

Question 27

Question 28

Question 29

Question 30

b

b

b

b

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a

d

a

e

a

Question 31

Question 32

Question 33

Question 34

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Question 36

Question 37

Question 38

Question 39

Question 40

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c

e

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a

b

b

b

a

Quyết định 37/QĐ-ATTP năm 2015 Tài liệu tập huấn và Bộ câu hỏi đánh giá kiến thức về an toàn thực phẩm cho chủ cơ sở, người trực tiếp chế biến, kinh doanh dịch vụ ăn uống và đáp án trả lời do Cục trưởng Cục An toàn thực phẩm ban hành