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