4198525
Description
Quiz by Danielle Henry, updated more than 1 year ago
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Created by Danielle Henry
over 8 years ago
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Question 1
Question
Which of the following documents are included in a food management system?
Answer
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Supplier order forms
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Temperature monitoring sheets
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Staff time sheets?
Question 2
Question
Adequet records are essential with regards to food safety to increase profitability
Answer
- True
- False
Question 3
Question
What would you do if a customer asked if a dish on the menu contained nuts?
Answer
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Tell them you are not sure
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Go ask the chef who prepared the dish
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Tell them you looked but could not see any
Question 4
Question
When using cloths for cleaning raw and ready cooked food surfaces- what is the most important factor to consider?
Answer
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Use separate cloths for each area
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Rinse cloths at regular intervals
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Use cloths made from absorbent fibres
Question 5
Question
What signs would indicate you have a rat infestation?
Answer
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Droppings, damage, feathers
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Greasy smears, gnawing marks, eggs
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Smell, droppings,gnawing marks
Question 6
Question
HACCP stands for:
Answer
-
Hazard Analysis Chemical Cooking Point
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Hazard Analysis Critical Control Point
Question 7
Question
There are 9 basic stages to a HACCP system
Answer
- True
- False
Question 8
Question
How would you verify a HACCP system?
Answer
-
Examine records and documents kept by your staff
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Let the staff inspect the premises
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Only calibrate your thermometer once every three years
Question 9
Question
High risk foods are those on which bacteria grow easily
Answer
- True
- False
Question 10
Question
In relation to stock control methods - what does FIFO stand for?
Answer
-
First in, first out
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First out, first in
Question 11
Question
The danger zone is between 1 and 93 degrees
Answer
- True
- False
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