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

Go ask the chef who prepared the dish

Tell them you looked but could not see any

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

Use separate cloths for each area

Rinse cloths at regular intervals

Use cloths made from absorbent fibres

Greasy smears, gnawing marks, eggs

Hazard Analysis Critical Control Point

Hazard Analysis Chemical Cooking Point

Examine records and documents kept by your staff

Let the staff inspect the premises

Only calibrate your thermometer once every three years

Quiz

Danielle Henry 11 Fragen 5,0 (1 Bewertung)

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1Which of the following documents are included in a food management system?
1. ASupplier order forms
2. BTemperature monitoring sheets
3. CStaff time sheets?
2Adequet records are essential with regards to food safety to increase profitability
1. ARichtig
2. BFalsch
3What would you do if a customer asked if a dish on the menu contained nuts?
1. ATell them you are not sure
2. BGo ask the chef who prepared the dish
3. CTell them you looked but could not see any
4When using cloths for cleaning raw and ready cooked food surfaces- what is the most important factor to consider?
1. AUse separate cloths for each area
2. BRinse cloths at regular intervals
3. CUse cloths made from absorbent fibres
5What signs would indicate you have a rat infestation?
1. ADroppings, damage, feathers
2. BGreasy smears, gnawing marks, eggs
3. CSmell, droppings,gnawing marks
6HACCP stands for:
1. AHazard Analysis Chemical Cooking Point
2. BHazard Analysis Critical Control Point
7There are 9 basic stages to a HACCP system
1. ARichtig
2. BFalsch
8How would you verify a HACCP system?
1. AExamine records and documents kept by your staff
2. BLet the staff inspect the premises
3. COnly calibrate your thermometer once every three years
9High risk foods are those on which bacteria grow easily
1. ARichtig
2. BFalsch
10In relation to stock control methods - what does FIFO stand for?
1. AFirst in, first out
2. BFirst out, first in

Beschreibung: Diploma/Certificado de qualificação profissional de nivel 3 Hospitality Quiz am Food safety, erstellt von Danielle Henry am 08/12/2015.
Autor: Danielle Henry
Sprache: English
Aufrufe: 24
Schlagwörter: hospitality hospitality diploma/certificado de qualificação profissional de nivel 3
Bewertung: 5,0 von 5 · 1 Bewertung
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