4198525
Descripción
Test por Danielle Henry, actualizado hace más de 1 año
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Creado por Danielle Henry
hace más de 8 años
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Pregunta 1
Pregunta
Which of the following documents are included in a food management system?
Respuesta
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Supplier order forms
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Temperature monitoring sheets
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Staff time sheets?
Pregunta 2
Pregunta
Adequet records are essential with regards to food safety to increase profitability
Respuesta
- True
- False
Pregunta 3
Pregunta
What would you do if a customer asked if a dish on the menu contained nuts?
Respuesta
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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
Pregunta 4
Pregunta
When using cloths for cleaning raw and ready cooked food surfaces- what is the most important factor to consider?
Respuesta
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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
Pregunta 5
Pregunta
What signs would indicate you have a rat infestation?
Respuesta
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Droppings, damage, feathers
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Greasy smears, gnawing marks, eggs
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Smell, droppings,gnawing marks
Pregunta 6
Pregunta
HACCP stands for:
Respuesta
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Hazard Analysis Chemical Cooking Point
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Hazard Analysis Critical Control Point
Pregunta 7
Pregunta
There are 9 basic stages to a HACCP system
Respuesta
- True
- False
Pregunta 8
Pregunta
How would you verify a HACCP system?
Respuesta
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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
Pregunta 9
Pregunta
High risk foods are those on which bacteria grow easily
Respuesta
- True
- False
Pregunta 10
Pregunta
In relation to stock control methods - what does FIFO stand for?
Respuesta
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First in, first out
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First out, first in
Pregunta 11
Pregunta
The danger zone is between 1 and 93 degrees
Respuesta
- True
- False
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