Use Hygienic Practice for Food Safety - Part 2

Food that is handled by 2 or more people is called:

• Mass Produced
• Home Prepared
• Mass Catered
• Home Produced

The benefits of having good food hygiene in a business include:

• Good Reputation
• More money
• Word of mouth
• All of these

Which of the below are rules for work in the kitchen?

• Wash your hands
• Wear apron & hairnet
• Wash dishes properly
• All of these

What is the temperature "danger zone" for food:

• 3.6 oC - 55 oC
• 4 oC - 60 oC
• 10 oC - 80 oC
• 2 oC - 60 oC

Which one of the following is NOT a defrosting rule:

• Defrost foods in a refrigerator
• Use a microwave if time is limited
• Make sure reheated foods are above 75oC
• Only defrost what you need

Which one of the following is NOT a Reheating rule?

• Reheat as quickly as possible
• Do not defrost on the bench
• Use a microwave where possible
• Reheat in small quantities

Which one of the following is NOT a pantry rule?

• Store cans in a cool, dry & dark place
• Do not overstock on dried products
• Use a microwave where possible
• Never store food in open cans

Which one of the following is NOT a keeping food hot rule?

• Always reheat food above 75oC
• Do not freeze leftovers
• Use a microwave where possible
• Throw away leftovers

How does spoilt food change?

• Appearance & Aroma
• Colour & Taste
• Smell & Mould
• All of these

What does HACCP stand for?

• Hardly Accepting Control Critical Points
• Handling Accutely Cold Care Products
• Hear All Clear Concise Points
• Hazard Analysis of Critical Control Points