FOOD SAFETY

Minimum store requirement on the number of thermometers for cooked products?

• 1

• 2

• 3

• 4

What is the 5th step on the guidelines on using test strips after dipping the strips in the APS ?

• Immediately compare the resulting color to the matching color chart

• Test APS solution immediately after getting a portion of the test strip

• Immediately blot with tissue paper

Under managing risk for HOT HELD items, it is already considered HIGH RISK or CRITICAL if temperature of hot held item is at less than or equal to ___F

• 125.1

• 125.0

• 139.9

• 140.0

Which of the following is/are required as main door signages?

• Safety Reminders

• DTI Vax Card Poster & Safe at Alaga Ka

• Safety Seal

• B&C

• All of the above

We use ___ of chlorinex in sanitizing vegetables and must be soaked for ___

• 100 PPM / 2 Minutes

• 100 PPM / 1 Minute

• 100 PPM / 3 Minutes

Who are required to use PE Gloves?

• Assembler, Soda Assembler, DT Window 2 Assembler, Dining Service, Dining - bussing

• Soda, Assembler, DT Window 2, Dining Bussing

• Soda Assembler, Assembler, DT Window 2, Dining Service

• Production Team

Under managing risk for Cold items, it is already considered HIGH RISK or CRITICAL if temperature of cold products is at/ more than or equal to ___F

• 59.9

• 60

• 40.1

• 40-140

TRUE OR FALSE

Allergen Matrix is required to be displayed for customer's easy reference

• TRUE

• FALSE

How many is the recommended quantities of Advion to be installed for stores under SD7 critical ?

• 6

• 9

• 12

• 17

On control process - Food and packaging are kept ____ inches off the floor and ____ inch away from the walls.

• 6/1

• 4/1

• 3/1

• 8/1