NSF READY
NSF Readiness Quiz
Test your knowledge and preparedness for an NSF audit with this engaging quiz. Designed for those in the food service industry, this quiz covers essential topics such as food safety, hygiene practices, and proper protocols to follow during an audit.
- Assess your understanding of NSF standards.
- Learn best practices for maintaining food safety.
- Prepare for a successful audit experience.
WHAT SHOULD YOU DO WHEN AN NSF AUDITOR FIRST ARRIVES?
Panic and cry
Stay calm, greet them and ask for ID
Take them straight into the kitchen
How long is the contact time for Desguard?
5 minutes
30 seconds
Doesn't need any contact time
1 minute
What temperature should food be cooked too?
65 degrees
85 degrees
75 degrees
70 degrees
How to complete a two stage clean?
Wipe surface of any debris, spray Oasis and allow contact time if required, wipe, spray desguard and leave for 1 minute, wipe.
Wipe surface of any debris, spray Oxivir Plus, then wipe, spray Desguard for 1 minute and wipe.
Spray desguard and leave for 1 minute and wipe, then spray Oasis for 1 minute and then wipe.
What is the correct product labeling policy?
28 days from when opened
If it don't need a day dot it doesn't need labeling
Manufacturing instructions
How long should you wash your hands for?
1 minute maximum
20 seconds minimum
45 seconds minimum
30 seconds
As soon as we open a new item of food, what should we do?
Bin it once you have used it
Label it at the end of service
Label it as soon as we've opened it
Put the allergen cycle into the correct order.
Guest makes you aware they have an allergy
Show Guest the online allergen guide on the Brand Website or Glass Onion (only use an up-to-date paper guide if online is not available)
Point out the Food Information Statement
If the guest would like further information this is available in the Kitchen Allergen Guide which gives a breakdown of allergens in each ingredient
Take order and ring through the till. Use allergen warning food mods
Speak to the chef personally to ensure the order is received and understood
When the food is ready check with the kitchen team to ensure the correct meal is taken, it will contain a flag. Deliver dish to the allergen guest
How should gas canisters be kept in the cellar when full?
Laying down on floor
Stood up with chain around them
Outside till they are needed
What checks should you make to the wash hand basin every day apart from availability of soap and paper towels?
That it is clean, particularly the taps, it has a useable plug and that the plug hole is clear of debris.
That it is clean
Hot water and that hand wash basin is clean
Where are team members allowed to smoke?
Anywhere away from guests
In the bin yard as long as the bin lids are all shut
3m away from any doors/ 5m from bins, oil, storage areas etc
3 metres away from the building
Which is your site?
The Cromwell Cottage
The Brampton Mill
The Green Man
The Fox and Hounds
The Red Lion
The Plough
The Swan
The Flying Horse
The Wavendon Arms
The Cowper Arms
The Kings Arms
The Black Horse
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