Should an apron be worn to the toilet?
It's ok as long as you take it off and hang it up on the hook provided.
Never. Aprons should always be taken off and placed in a safe clean place before entering the toilet.
It's ok if it's dirty.
Can you use a BROWN chopping board to slice bread?
What should the core temperature of risotto balls be when put out on display.
65c Plus
70c Plus
75c Plus
How long can cold food be out on display?
2h
4h
6h
Its ok not to wash your hands when starting your shift if wearing gloves.
How long can hot food stay out on display.
90 min
3h
How many times a day do fridge temperatures need to be checked.
2 times a week
1 time a week
2 times a day
We can accept defrosted fries because we can still use them over lunch.
How long can our Risotto balls stay out on display.
90min
What is the WHITE chopping board used for?
Mi#k
Bread and rolls
Any thing
If the following were added to our Butternut lentil Hot stew, which would not make it GLUTEN FREE?
Chickpeas
Crispy onion
Rice
It is ok to serve a risotto ball if it's core temperature is 55°c.
Why do we need to clean the extractor filters every week.
Something to do.
We have to many cleaning products in stock
Filters are a fire hazard. The grease needs to be cleaned to prevent build up.
It is ok to work without an apron.
What should you do if you wipe your nose?
Change your blue gloves and keep working.
wipe you hands with blue roll.
Wash your hands with hot soapy water and dry with blur paper.
Can you use the same mop in the kitchen as you use in the toilet?
Yes, if you clean it in hot water.
Never. Toilet should have its own mop.
It's ok if you use the mop with a blue handle.
Why do we wash mixed leaf?
Mixed leaf is fresh and can contain bugs, sand and dirt.
Mixed leaf is fresh so needs water.
It bulks up the, so we get more out of every bag.
It is OK to leave chef knives in the sink.
It is ok to accept deliveries without checking the use by date.
Long hair need to be covered or tied up at all times.
What should you do if you find mouse droppings
Clean them up but don't tell anyone
Clean them up, mop with bleach, tell you manager mark map and try to find the hole
Don't do anything as head office will already know about it
What should you do if the risotto balls are below 68°c
Display them for customers to eat
Keep frying them till the reach 75°c
Put them in the bin
Green chopping board is used for?
Bread
Salads
Raw vegetables
Which fire extinguisher should be used if a oil fire breaks out
Foam ( Blue )
Water ( Black )
Wet Chemical ( Yellow )
We need to place a date label on every food product that is opened of transferred into a container?
When starting our shift we need to was our hands
Only if we are making food
Only if we didn't wash our hands when we left home
We wash our hands as soon as we start our shift.
How long can fresh cut salad sit out above 8c
1h
When new stock comes in
We make sure old stock is moved to the front and a USE FIRST sticker is stuck to the older item
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.
We put it into what ever fridge can fit the stock.
When washing mix leaf it's ok to leave it wet
Yes as long as it's clean water
No, excess water needs to be shaken off
As long as the manager says its OK, it OK
Can salad stay out all day if it's kept in the salad bar below 8°c
Who is at risk of food poisoning,
The very young
The Elderly
Someone already sick
Pregnant women
All of the above
Can bacteria be transferred though touch, coughing, sneezing or poor hand washing after going to the toilet
Which of these can be a source of bacteria
Hand wash, Alcohol gel
Sewage, Refuge & Waste, Water, Dirt & Dust
Sewage, Refuge & Waste, Dirt & Dust
Choose as may things that bacteria needs to grow, Choose as many as you think are correct
Time
Warmth
Food
Moisture
Choose some high risk foods that allow bacteria to multiply, choose as many as you thinks are correct
Salad
Ham
eggs
What is the danger zone that food poisoning bacteria will multiply rapidly
4c -12c
8c - 63c
9c - 62c
How do staff contaminate food, Choose as many as you think are correct
Lack of training
Inadequate had washing
To much direct food handling
Using gloves
Not wearing suitable protective clothing like an apron
Working while sick
Personal hygiene is impotent
If staff are dirty and unkempt customers will notice and take their business elsewhere.
So you are ready for your night out after work
In case your mother comes to visit
Touching your hair, noise, ears then handling food can contaminate and cause food poisoning
Washing your hands throughout the day before handling food will reduce the risk of cross contamination
Footwear need to be covered, have slip resistant soles and clean
Which of the following are bad habits, Choose as many as you think are correct
Coughing or sneezing over food
Spitting, picking or scratching your nose
Licking fingers
Tasting food with fingers
Eating food or gum in food areas
Blowing into bags when opening them
When should you clean your hands, Choose as many as you think are correct
Before starting work
After handling raw food
After cleaning or handling waste
Only when they are dirty
When it isn't busy
Delivered food should come Below 8c or -18 if frozen
The temperature of stored food in a refrigerator should be below
4c
8c
6c
Hot food should not be stored in refrigerators because it causes the temperature to
Rise above 8c
Rise above 12c
Drop below 8c
Should raw foods be stored
Above cooked foods
Below cooked foods
Anywhere it fits as long as its below 8c
If a refrigerator is above 8c, what should we do
Turn it off
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.
Just mark it as being below 8c
When should the temperature probe be cleaned
At the end of each shift
Before and after time its used
Before it is used
What are some good ways to avoid cross contamination, Choose as many as you think are correct
Washing hands
Using clean utensils
Using blue roll
Cleaning and disinfecting surfaces
Best way to rapidly cool hot food
place in the fridge
place food in shallow containers and stir during cooling at a designated cooling area
Blow and stir till its cool to touch
Transfer from oven tray to storage container then leave on cooling wrack
When reheating food, core temperature should be above what temperature and how long for
63c for 1min
70c for 2 min
75c for 2min
Why is regular cleaning and disinfecting impotent, Choose as many as you think are correct
Reduces the risk of food poisoning
Removes food and other debris that might attract pest
Something to do when its quiet
Reduces food waste
Customers will notice when premises are dirty and avoid them
The store cleaning scheduled is there to remind us what needs cleaning on specific days and times
What is a due diligence system and do we have one
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
Its a folder with lots of paper in it
No one told me about it so I dont know what the question means
If the food handler doesn't full understand food hygiene and food safety, it is almost inevitably that safety and hygiene standards will be poor
