Food safety Test

Question

Should an apron be worn to the toilet?

Answer 1

It's ok as long as you take it off and hang it up on the hook provided.

Answer 2

Never. Aprons should always be taken off and placed in a safe clean place before entering the toilet.

Answer 3

It's ok if it's dirty.

Answer 4

2 times a week

Answer 5

1 time a week

Answer 6

2 times a day

Answer 7

Bread and rolls

Answer 8

Crispy onion

Answer 9

Something to do.

Answer 10

We have to many cleaning products in stock

Answer 11

Filters are a fire hazard. The grease needs to be cleaned to prevent build up.

Answer 12

Change your blue gloves and keep working.

Answer 13

wipe you hands with blue roll.

Answer 14

Wash your hands with hot soapy water and dry with blur paper.

Answer 15

Yes, if you clean it in hot water.

Answer 16

Never. Toilet should have its own mop.

Answer 17

It's ok if you use the mop with a blue handle.

Answer 18

Mixed leaf is fresh and can contain bugs, sand and dirt.

Answer 19

Mixed leaf is fresh so needs water.

Answer 20

It bulks up the, so we get more out of every bag.

Answer 21

Clean them up but don't tell anyone

Answer 22

Clean them up, mop with bleach, tell you manager mark map and try to find the hole

Answer 23

Don't do anything as head office will already know about it

Answer 24

Display them for customers to eat

Answer 25

Keep frying them till the reach 75°c

Answer 26

Put them in the bin

Answer 27

Raw vegetables

Answer 28

Foam ( Blue )

Answer 29

Water ( Black )

Answer 30

Wet Chemical ( Yellow )

Answer 31

Only if we are making food

Answer 32

Only if we didn't wash our hands when we left home

Answer 33

We wash our hands as soon as we start our shift.

Answer 34

We make sure old stock is moved to the front and a USE FIRST sticker is stuck to the older item

Answer 35

We leave it out till it gets warm then, we put it into the fridge at the front so the customer gets the freshest produce.

Answer 36

We put it into what ever fridge can fit the stock.

Answer 37

Yes as long as it's clean water

Answer 38

No, excess water needs to be shaken off

Answer 39

As long as the manager says its OK, it OK

Answer 40

The very young

Answer 41

The Elderly

Answer 42

Someone already sick

Answer 43

Pregnant women

Answer 44

All of the above

Answer 45

Hand wash, Alcohol gel

Answer 46

Sewage, Refuge & Waste, Water, Dirt & Dust

Answer 47

Sewage, Refuge & Waste, Dirt & Dust

Answer 48

Lack of training

Answer 49

Inadequate had washing

Answer 50

To much direct food handling

Answer 51

Using gloves

Answer 52

Not wearing suitable protective clothing like an apron

Answer 53

Working while sick

Answer 54

If staff are dirty and unkempt customers will notice and take their business elsewhere.

Answer 55

So you are ready for your night out after work

Answer 56

In case your mother comes to visit

Answer 57

Coughing or sneezing over food

Answer 58

Spitting, picking or scratching your nose

Answer 59

Licking fingers

Answer 60

Tasting food with fingers

Answer 61

Eating food or gum in food areas

Answer 62

Blowing into bags when opening them

Answer 63

Before starting work

Answer 64

After handling raw food

Answer 65

After cleaning or handling waste

Answer 66

Only when they are dirty

Answer 67

When it isn't busy

Answer 68

Rise above 8c

Answer 69

Rise above 12c

Answer 70

Drop below 8c

Answer 71

Above cooked foods

Answer 72

Below cooked foods

Answer 73

Anywhere it fits as long as its below 8c

Answer 74

Turn it off

Answer 75

Record the temperature, check back to see if it drops below 8c. if below, record the temperature again if above report to manager and keep and eye to see if the temperature drop.

Answer 76

Just mark it as being below 8c

Answer 77

At the end of each shift

Answer 78

Before and after time its used

Answer 79

Before it is used

Answer 80

Washing hands

Answer 81

Using clean utensils

Answer 82

Using blue roll

Answer 83

Cleaning and disinfecting surfaces

Answer 84

place in the fridge

Answer 85

place food in shallow containers and stir during cooling at a designated cooling area

Answer 86

Blow and stir till its cool to touch

Answer 87

Transfer from oven tray to storage container then leave on cooling wrack

Answer 88

63c for 1min

Answer 89

70c for 2 min

Answer 90

75c for 2min

Answer 91

Reduces the risk of food poisoning

Answer 92

Removes food and other debris that might attract pest

Answer 93

Something to do when its quiet

Answer 94

Reduces food waste

Answer 95

Customers will notice when premises are dirty and avoid them

Answer 96

Its a food safety and due diligence system to make sure the food operator protects the consumer and can rove all all reasonable precautions and care were taken to avoid committing an offence

Answer 97

Its a folder with lots of paper in it

Answer 98

No one told me about it so I dont know what the question means

	Erstellt von David Arkin vor mehr als 8 Jahre

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Food safety Test

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