What does the acronym HACCP stand for?
Hazard Analysis and Critical Control Point
Hazard Advice and Critical Control Process
Hazard Assessment and Critical Control Point
Hazard Assessment and Criticising Control Point
HACCP is a systematic approach to identifying and controlling hazards, whether they be , or , that may be a danger in the food preparation process.
The fourth principle of HACCP relates to establishing critical limits in the work environment.
An extraneous object or foreign matter that may cause injury or illness is a .
How often should you wash your hands?
If you are suffering from vomiting or diarrhoea, how long should you wait before returning to work once the symptoms have cleared?
If a spill occurs in the work environment you should deal with the spill immediately.
What should you remember to do when lifting heavy items?
Bend your knees
Lift the item close to your face
Use your leg muscles
Keep your back straight
Keep you feet close together
When you hear the alarm the first thing you should do is leave the premises via the nearest exit
collect your personal belongings
finish serving customers, then leave
find your manager( leave the premises via the nearest exit, collect your personal belongings, finish serving customers, then leave, find your manager ).
The area where bacteria multiply at a rapid rate is known as '' and is located between °C and °C.
Frozen items should be left in the freezer at a temperature of over -18°C.
I should remember to change my uniform for a clean one on a daily
weekly( daily, two day, weekly ) basis.