Danielle Henry
Quiz by , created more than 1 year ago

Diploma/Certificado de qualificação profissional de nivel 3 Hospitality Quiz on Food safety, created by Danielle Henry on 08/12/2015.

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Danielle Henry
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Food safety

Question 1 of 11

1

Which of the following documents are included in a food management system?

Select one of the following:

  • Supplier order forms

  • Temperature monitoring sheets

  • Staff time sheets?

Explanation

Question 2 of 11

1

Adequet records are essential with regards to food safety to increase profitability

Select one of the following:

  • True
  • False

Explanation

Question 3 of 11

1

What would you do if a customer asked if a dish on the menu contained nuts?

Select one of the following:

  • Tell them you are not sure

  • Go ask the chef who prepared the dish

  • Tell them you looked but could not see any

Explanation

Question 4 of 11

1

When using cloths for cleaning raw and ready cooked food surfaces- what is the most important factor to consider?

Select one of the following:

  • Use separate cloths for each area

  • Rinse cloths at regular intervals

  • Use cloths made from absorbent fibres

Explanation

Question 5 of 11

1

What signs would indicate you have a rat infestation?

Select one of the following:

  • Droppings, damage, feathers

  • Greasy smears, gnawing marks, eggs

  • Smell, droppings,gnawing marks

Explanation

Question 6 of 11

1

HACCP stands for:

Select one of the following:

  • Hazard Analysis Chemical Cooking Point

  • Hazard Analysis Critical Control Point

Explanation

Question 7 of 11

1

There are 9 basic stages to a HACCP system

Select one of the following:

  • True
  • False

Explanation

Question 8 of 11

1

How would you verify a HACCP system?

Select one of the following:

  • Examine records and documents kept by your staff

  • Let the staff inspect the premises

  • Only calibrate your thermometer once every three years

Explanation

Question 9 of 11

1

High risk foods are those on which bacteria grow easily

Select one of the following:

  • True
  • False

Explanation

Question 10 of 11

1

In relation to stock control methods - what does FIFO stand for?

Select one of the following:

  • First in, first out

  • First out, first in

Explanation

Question 11 of 11

1

The danger zone is between 1 and 93 degrees

Select one of the following:

  • True
  • False

Explanation

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