Food safety

Question 1

Which of the following documents are included in a food management system?

Accepted Answer

Temperature monitoring sheets

Answer

Supplier order forms

Answer

Staff time sheets?

Question 2

Adequet records are essential with regards to food safety to increase profitability

Answer

true

Question 3

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

Accepted Answer

Go ask the chef who prepared the dish

Answer

Tell them you are not sure

Answer

Tell them you looked but could not see any

Question 4

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

Accepted Answer

Use separate cloths for each area

Answer

Rinse cloths at regular intervals

Answer

Use cloths made from absorbent fibres

Question 5

What signs would indicate you have a rat infestation?

Accepted Answer

Smell, droppings,gnawing marks

Answer

Droppings, damage, feathers

Answer

Greasy smears, gnawing marks, eggs

Question 6

HACCP stands for:

Accepted Answer

Hazard Analysis Critical Control Point

Answer

Hazard Analysis Chemical Cooking Point

Question 7

There are 9 basic stages to a HACCP system

Answer

true

Question 8

How would you verify a HACCP system?

Accepted Answer

Examine records and documents kept by your staff

Answer

Let the staff inspect the premises

Answer

Only calibrate your thermometer once every three years

Question 9

High risk foods are those on which bacteria grow easily

Answer

true

Question 10

In relation to stock control methods - what does FIFO stand for?

Accepted Answer

First in, first out

Answer

First out, first in

Question 11

The danger zone is between 1 and 93 degrees

Answer

true

Perguntas do quiz (11)