Unit 203 Food Safety Part 2

Which one of the following is the most important reason for cleaning all surfaces and equipment before starting a new task

• It keeps the kitchen porters busy, even  i9f the surface was clean
• It creates a good image for the customer
• It complies  with organisational cleaning policy
• It minimises the risk of any contamination to food

Which one of the following is the best way to ensure that food surfaces and equipment are clean before use

• Clean using soap and water
• Clean following the four stages of cleaning
• Clean using a disinfectant
• Clean using water at 50 deg.C

Which two of the following best explain why it is essential to have suitable and clean cloths when cleaning between tasks1. Cleaning cloths can only be used once and must then be throw away.2. Cleaning cloths must be put in the dishwasher every hour to disinfect them.3. Cloths can harbour bacteria and spread dirt and germs, therefore must be cleaned and sterilised regularly or changed frequently.4. Use of colour-coded cloths can minimise the risk of cross-contamination, so it is essential to use the correct cloth for the correct job.

• 1 and 2
• 2 and 3
• 3 and 4
• 4 and 1

Which one of the following is the most suitable action to take if the wrong colour-coded cloth is accidentally used for the job

• Use a new cloth
• Inform the EHP
• Carry on using the cloth
• Dry surface with paper towel

Which two of the following statements best describe why surfaces and equipment that are damaged or have loose parts can be dangerous  1. Damaged equipment and surfaces can lead to serious physical contamination, and cause possible injuries2. Damaged equipment and surfaces can be costly to maintain and secure4. Damaged equipment or surfaces can harbour bacteria, making effective cleaning impossible.

• 1 and 2
• 2 and 3
• 3 and 4
• 4 and 1

what is the most appropriate action to take when finding a chopping board which is heavily grooved

• Tell the supervisor and use a different coloured board
• Remove from use and inform the supervisor
• Work on the counter top

Which one of the following best describes why waste should be disposed of promptly

• To stop food waste building up and increasing risk of contamination
• To free storage space for food
• To hide food waste
• To make it easier to recycle

Which one of the following is the best way to dispose of food waste in the kitchen

• Dispose of all waste at the end of the shift
• Quickly and into an open container
• Quickly and into a covered container with a foot pedal
• Dispose of food waste by taking it straight outside

Which one of the following is a type of damage that would be a food safety hazard in the kitchen

• Blown fuse
• Blown light bulb
• Broken door handle
• Gnawed containers

which one of the following lists pests that are commonly found in the food premises

• Rats, mice, cockroaches, bees
• Rats, cockroaches, insects, bees
• Rodents, cockroaches, flies
• Rodents, cockroaches, bees