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OHS ( Hazards and Risk)

Authored by Rommel Capilo

Life Skills, Other

7th Grade

Used 18+ times

OHS ( Hazards and Risk)
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5 questions

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1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

True

False

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

True

False

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

True

False

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Hot-holding equipments include only steam tables and hot cabinets

True

False

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

True

False

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