MINISTRY OF HEALTH
VIETNAM FOOD ADMINISTRATION
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SOCIALIST REPUBLIC OF VIETNAM
Independence – Freedom – Happiness
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No.:  37/QD-ATTP

Hanoi, February 02, 2015

DIRECTOR




Nguyen Thanh Phong

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

c) Personnel requirements

d) All of the above

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Question 2

Which health agency is competent to issue Health Certificate?

a) A health facility of district or higher level

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

c) 3 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

c) 5 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?

a) Foods have been expired but are still sold on the market

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?

a) Destruction

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?

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.

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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

b) No

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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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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 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?

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

Which of the following requirements must be satisfied by owner and food handlers of a food business?

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

Which of the following regulations on health check must be implemented by owner and food handlers of a food business?

a) Conducting pre-employment health check

b) Conducting annual health check

c) Both a) and b)

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Question 15

Food handlers of food businesses must:

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

When preparing or processing foods, food handlers are not allowed to:

a) Spit

b) Chew gum

c) Both a) and b)

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Question 17

Is a person suffered from the acute respiratory infection or primary tuberculosis permitted to prepare or process foods at a food business?

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?

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.

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 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

When preparing, delivering or picking up foods, food handlers may:

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.

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

b) 60cm

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

b) False

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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

b) No

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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

e) All of the above

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Question 34

Who should be reported on your food poisoning?

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

b) No

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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

Can materials, packages and finished food products be stored in the same area?

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?

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

b) No

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