OHS ( Hazards and Risk)

Correct level of grease and temperature must be observe when deep frying.

• True

• False

Caution must be observed when working with hot oil or objects.

• True

• False

Washed utensils are to be dried by towel after manual or machine dishwashing.

• True

• False

Hot-holding equipments include only steam tables and hot cabinets

• True

• False

Hazards Analysis and Critical Control Point is a food safety system that helps identify and control any danger of food contamination.

• True

• False