4198525
Beschreibung
Quiz von Danielle Henry, aktualisiert more than 1 year ago
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Erstellt von Danielle Henry
vor etwa 9 Jahre
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Frage 1
Frage
Which of the following documents are included in a food management system?
Antworten
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Supplier order forms
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Temperature monitoring sheets
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Staff time sheets?
Frage 2
Frage
Adequet records are essential with regards to food safety to increase profitability
Antworten
- True
- False
Frage 3
Frage
What would you do if a customer asked if a dish on the menu contained nuts?
Antworten
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Tell them you are not sure
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Go ask the chef who prepared the dish
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Tell them you looked but could not see any
Frage 4
Frage
When using cloths for cleaning raw and ready cooked food surfaces- what is the most important factor to consider?
Antworten
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Use separate cloths for each area
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Rinse cloths at regular intervals
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Use cloths made from absorbent fibres
Frage 5
Frage
What signs would indicate you have a rat infestation?
Antworten
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Droppings, damage, feathers
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Greasy smears, gnawing marks, eggs
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Smell, droppings,gnawing marks
Frage 6
Frage
HACCP stands for:
Antworten
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Hazard Analysis Chemical Cooking Point
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Hazard Analysis Critical Control Point
Frage 7
Frage
There are 9 basic stages to a HACCP system
Antworten
- True
- False
Frage 8
Frage
How would you verify a HACCP system?
Antworten
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Examine records and documents kept by your staff
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Let the staff inspect the premises
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Only calibrate your thermometer once every three years
Frage 9
Frage
High risk foods are those on which bacteria grow easily
Antworten
- True
- False
Frage 10
Frage
In relation to stock control methods - what does FIFO stand for?
Antworten
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First in, first out
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First out, first in
Frage 11
Frage
The danger zone is between 1 and 93 degrees
Antworten
- True
- False
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