Clean Kitchen Premises Revision

Cleaning and sanitising are the same thing

• False

• True

Which type of food needs to be stored under temperature control?

• Non-perishable food

• Potentially hazardous food

• Dry pasta and rice

• Tinned food

FIFO stands for:

• The ‘Fly in/ Fly out’ food delivery system

• The Federal Institute of Food Organisations

• The storage principle of ‘First in/ First out’

• The government department responsible for food safety

Sanitizing is a process that uses chemicals or heat to kill or reduce disease causing bacteria to safe levels.

• Not always

• Sometimes depending on what you are cleaning

• True

• False

Before beginning the process of cleaning a piece of dangerous kitchen equipment every time you should:

• Contact the manufacturer

• Read through the operating manual

• Disassemble and clean the machine

• Make sure it is unplugged

CCP stands for:

• Critical Control Points

• Contamination Control Plan

• Critical Constant Points

• Critical Control Plan

A strategy to ensure the equipment is being cleaned and maintained is:

• chemical handling procedure

• cleaning and maintenance checklist/ schedule

• food display procedure

• disposal procedure

As a food handler, your responsibilities are to

• water down the chemicals to save money

• minimise product quality and quantity

• save money by using foods past their use by dates

• report any breaches in food safety

When preparing multiple food types, it is important to _____________a knife between tasks:

• sanitise

• wash

• clean and sanitise

• clean

The process that documents the steps in your business from receiving to serving is called a:

• food safety plan

• hazard analysis

• process flow diagram

• cleaning schedule