If we touch any part of ourselves ie hair, body, face
Name 3 hazards to Food Safety
How can we prevent food borne illnesses?
Dont worry about it well be fine
Cook to temperature, Clean and sanitize store with correct temperature and rotation
As long as it looks ok its good
Give me and example of 2 processes/procedures in store used to help prevent food borne illnesses.
Where can we we place raw product containers in the kitchen?
On the floor
Anywhere with a flat surface
On the lid of the 4:1 freezer only.
On the bins
How is covid 19 spread?
Telepathiclly
Droplets from nose or mouth
5 G
Mosquito bites
How often should we sanitize a surface ?
Every 2 Hours
Every 30 Mins
Every hour or if the surface has been touched by a customer.
When you have the time
Please explain why sanitizing is a crucial step to preventing Covid spread.
Why is important to put dates on product?
They look good
To ensue we use the freshest product and prevent the growth of bacteria.
Because we have to
What is the maximum time line product can be out on the line?
4 Hours
1 Hour
2 Hours
3 Hours
Which age groups are most vulnerable to food borne illnesses?
Young children and elderly over 60
Teenagers
20s - 30s
What needs to be wash rinsed and sanitized every 4 hours?
What needs to be completed every hour?
Who is responsible for driving actions when hand wash timer goes off?
Just the manager
Every Employee
Customers
Head Office
What is cross contamination?
Cooked food mixed together
The transfer of bacteria from raw to cooked product
Using the wrong condiment
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