Food Safety Sanitation (Q1)

Food, Acidity, Temperature, Taxonomy, Organism and Moisture also known as

• FATTOM

• FATOM

Calibration of a thermometer means chef is ______________

• record temperature in book

• adjust temperature to zero celcius

• repair the thermometer

• doing nothing

How many times can you reheat any food leftovers?

• Once

• Twice

• As many as you can

• Not sure

Which of the following are the methods for thawing potentially hazardous foods?

• Under running water

• In chiller

• Microwave

• All answers are right

Time and temperature is an example of ______________ in HACCP

• critical limits

• risks

• hazards

Stock rotation is a very important part in storing practices and commonly the safest technique is _______________

• day in first out - DIFO

• last in first out - LIFO

Why we have to reject dent or leak canned?

• void microbes to penetrate the food

• Looks bad to accept

Select 3 best timing to wash our hands during food preparation

• Before food preparation

• After touching human body parts

• Every 10 minutes

• After coughing or sneezing

Select the sources of cross contamination.

• Raw foods

• Utensils and equipment

• Food handler

• Animal and rodents

• Allergens

When we purchase our products, we must consider the following EXCEPT

• Temperature

• Quality grade

• Count/quantity

• packaging type