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Quiz

Food and Health Safety Quiz

Gelöschter Nutzer 12 Fragen Aktualisiert am 1 Sep 2017

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Dieses Quiz enthält Fragetypen, die sich im gewohnten Player öffnen.

Fragen in diesem Quiz (12)

  1. 1What does the acronym HACCP stand for?
    1. AHazard Analysis and Critical Control Point
    2. BHazard Advice and Critical Control Process
    3. CHazard Assessment and Critical Control Point
    4. DHazard Assessment and Criticising Control Point
  2. 2HACCP is a systematic approach to identifying and controlling hazards, whether they be [blank_start]microbiological[blank_end], [blank_start]chemical[blank_end] or [blank_start]physical[blank_end], that may be a danger in the food preparation process.
    1. Amicrobiological
    2. Bchemical
    3. Cphysical
  3. 3The fourth principle of HACCP relates to establishing critical limits in the work environment.
    1. ARichtig
    2. BFalsch
  4. 4An extraneous object or foreign matter that may cause injury or illness is a [blank_start]physical contaminant[blank_end].
    1. Aphysical contaminant
    2. Bchemical contaminant
    3. Cbiological contaminant
  5. 5How often should you wash your hands? Bild zu Frage 5
    1. AEvery 15 minutes
    2. BEvery 20 minutes
    3. CEvery 40 minutes
    4. DWhen they are dirty
  6. 6If you are suffering from vomiting or diarrhoea, how long should you wait before returning to work once the symptoms have cleared?
    1. A2 days
    2. B1 day
    3. C1.5 days
    4. D3 days
  7. 7If a spill occurs in the work environment you should deal with the spill immediately.
    1. ARichtig
    2. BFalsch
  8. 8What should you remember to do when lifting heavy items?
    1. ABend your knees
    2. BLift the item close to your face
    3. CUse your leg muscles
    4. DKeep your back straight
    5. EKeep you feet close together
  9. 9When you hear the alarm the first thing you should do is [blank_start]leave the premises via the nearest exit[blank_end].
    1. Aleave the premises via the nearest exit
    2. Bcollect your personal belongings
    3. Cfinish serving customers, then leave
    4. Dfind your manager
  10. 10The area where bacteria multiply at a rapid rate is known as '[blank_start]The Danger Zone[blank_end]' and is located between [blank_start]5[blank_end]°C and [blank_start]63[blank_end]°C.
    1. AThe Danger Zone
    2. B5
    3. C63

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Beschreibung
Der Nutzer hat seine Fachbereichs-Information gelöscht. Quiz am Food and Health Safety Quiz, erstellt von Gelöschter Nutzer am 26/07/2017.
Autor
Gelöschter Nutzer
Sprache
English
Aufrufe
115
Verlauf
Erstellt am 26 Jul 2017 · aktualisiert am 1 Sep 2017
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