Warehouse/Storekeeper Quiz

Good Warehouse practices & audit

This quiz is designed for personnel involved in day to day operations of maintaining FFF's warehouse & stocks, including proper receiving, storage and final delivery of finished goods. Please complete this quiz after you have attended our FSMS training

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* 1. What is the correct chiller temperature for frozen raw meats?

-18 degrees celsius & below

0- 4 degrees celsius

-18 degrees to 0 degrees celsius

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* 2. When monitoring cold room temperatures, you realize one of the cold room temperature is out of range. What do you do?

Inform supervisor immediately

Record temperature & leave it

Close chiller door & retake reading 30 mins later

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* 3. From image below, on 4th April 2022, the initial reading for freezer room at 130pm was -9 degrees celsius. After closing freezer door, the new reading at 230pm was -17 degrees which is within range.
Assume at 230pm, the reading is still at -10degrees which is still out of the critical limit, what should you do?

Close door and wait longer

Inform superior immediately & engage cold room technician to come

Ignore it as the temperature will go down

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* 4. Which of the following quality should you check for when receiving raw materials?

temperature of raw materials

physical condition of raw materials (any wear/tear, spoilage etc)

odour/smell

expiry date of raw materials

all of the above

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* 5. Tick which are the Critical Control Points within a food factory?

Cold Room temperatures

Delivery truck temperatures

Cutting room's temperature

Office's room temperature

Kitchen's cooked products temperature

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* 6. We are allowed to place carton boxes of packaging or food on warehouse floor as long as the carton boxes are not opened & the floor is clean.

True

False

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* 7. When receiving dry store ingredients such as spices & herbs, how many months minimum shelf life should these have?

3 months

6 months

9 months

Warehouse/Storekeeper Quiz

Good Warehouse practices & audit

Question Title

* 1. What is the correct chiller temperature for frozen raw meats?

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* 2. When monitoring cold room temperatures, you realize one of the cold room temperature is out of range. What do you do?

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* 4. Which of the following quality should you check for when receiving raw materials?

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* 5. Tick which are the Critical Control Points within a food factory?

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* 6. We are allowed to place carton boxes of packaging or food on warehouse floor as long as the carton boxes are not opened & the floor is clean.

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* 7. When receiving dry store ingredients such as spices & herbs, how many months minimum shelf life should these have?

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* 8. Which of the below image shows the correct monitoring of CCP for Freezer cold room in our factory?

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* 9. Please write your name & date of this test