Test
Food safety
Preguntas del test (11)
1Which of the following documents are included in a food management system?
- ASupplier order forms
- BTemperature monitoring sheets
- CStaff time sheets?
2Adequet records are essential with regards to food safety to increase profitability
- AVerdadero
- BFalso
3What would you do if a customer asked if a dish on the menu contained nuts?
- ATell them you are not sure
- BGo ask the chef who prepared the dish
- 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?
- AUse separate cloths for each area
- BRinse cloths at regular intervals
- CUse cloths made from absorbent fibres
5What signs would indicate you have a rat infestation?
- ADroppings, damage, feathers
- BGreasy smears, gnawing marks, eggs
- CSmell, droppings,gnawing marks
6HACCP stands for:
- AHazard Analysis Chemical Cooking Point
- BHazard Analysis Critical Control Point
7There are 9 basic stages to a HACCP system
- AVerdadero
- BFalso
8How would you verify a HACCP system?
- AExamine records and documents kept by your staff
- BLet the staff inspect the premises
- COnly calibrate your thermometer once every three years
9High risk foods are those on which bacteria grow easily
- AVerdadero
- BFalso
10In relation to stock control methods - what does FIFO stand for?
- AFirst in, first out
- BFirst out, first in
11The danger zone is between 1 and 93 degrees
- AVerdadero
- BFalso
Información
- Descripción
- Diploma/Certificado de qualificação profissional de nivel 3 Hospitality Test sobre Food safety, creado por Danielle Henry el 08/12/2015.
- Autor
- Danielle Henry
- Idioma
- English
- Visitas
- 24
- Etiquetas
- Valoración
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