Test
Food and Health Safety Quiz
Este test tiene tipos de pregunta que se abren en el reproductor de siempre.
Preguntas del test (12)
1What does the acronym HACCP stand for?
- AHazard Analysis and Critical Control Point
- BHazard Advice and Critical Control Process
- CHazard Assessment and Critical Control Point
- DHazard Assessment and Criticising Control Point
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.
- Amicrobiological
- Bchemical
- Cphysical
3The fourth principle of HACCP relates to establishing critical limits in the work environment.
- AVerdadero
- BFalso
4An extraneous object or foreign matter that may cause injury or illness is a [blank_start]physical contaminant[blank_end].
- Aphysical contaminant
- Bchemical contaminant
- Cbiological contaminant
5How often should you wash your hands?
- AEvery 15 minutes
- BEvery 20 minutes
- CEvery 40 minutes
- DWhen they are dirty
6If you are suffering from vomiting or diarrhoea, how long should you wait before returning to work once the symptoms have cleared?
- A2 days
- B1 day
- C1.5 days
- D3 days
7If a spill occurs in the work environment you should deal with the spill immediately.
- AVerdadero
- BFalso
8What should you remember to do when lifting heavy items?
- ABend your knees
- BLift the item close to your face
- CUse your leg muscles
- DKeep your back straight
- EKeep you feet close together
9When you hear the alarm the first thing you should do is [blank_start]leave the premises via the nearest exit[blank_end].
- Aleave the premises via the nearest exit
- Bcollect your personal belongings
- Cfinish serving customers, then leave
- Dfind your manager
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.
- AThe Danger Zone
- B5
- C63
11Frozen items should be left in the freezer at a temperature of over -18°C.
- AVerdadero
- BFalso
12I should remember to change my uniform for a clean one on a [blank_start]daily[blank_end] basis.
- Adaily
- Btwo day
- Cweekly
Información
- Descripción
- El usuario ha eliminado su información de asignaturas Test sobre Food and Health Safety Quiz, creado por Usuario eliminado el 26/07/2017.
- Autor
- Usuario eliminado
- Idioma
- English
- Visitas
- 115
- Historial
- Creado el 26 jul 2017 · actualizado el 1 sep 2017
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