Station Olympics February 2023

What is the sanitizing solution in sanitizing vegetables?

• Chlorinex 100 ppm solution

• Chlorinex 50ppm solution

• APS 100ppm solution

• APS 50ppm solution

What is the Sanitizing solution used in sanitizing eggs?

• Chlorinex 100ppm solution

• Chlorinex 50ppm solution

• APS 100ppm solution

• APS 50 ppm solution

What is the standard process of sanitizing lettuce?

• Wash with running water, remove core of lettuce, remove leaves each, sanitize, slice

• Wash with running water, remove core of lettuce, remove leaves each, slice, sanitize

• Get lettuce, wash with running water, remove leaves each, slice, sanitize

• Wash with running water, remove leaves each, sanitize, slice

What is the standard process of handwashing?

• Wet hands with water, apply soup and rub onto hand 10-15 secs, Rinse, Dry hand with hand towel, Sanitize

• Apply soup, wet hand with water and rub onto hand 10-15 secs, Rinse, Dry hand with hand towel, Sanitize

• Apply soup, wet hand with warm water and rub onto hand 10-15 secs, Rinse, Dry hand with hand towel, Sanitize

• Wet hands with warm water, apply soup and rub onto hand 10-15 secs, Rinse, Dry hand with hand towel, Sanitize

What is the standard washing process of TNU?

• Wash TNU in 1st compartment with klin365, Rinse in 2nd compartment, sanitize in 3rd compartment, sanitizing is 2 mins.

• Remove high BOD waste and placed in BOD container, wash TNU in 1st compartment with klin365, Rinse in 2nd compartment, sanitize in 3rd compartment, sanitizing is 1 mins.

• Remove high BOD waste and placed in BOD container, wash TNU in 1st compartment with klin365, Rinse in 2nd compartment with running water, sanitize in 3rd compartment, sanitizing is 1 mins.

• Remove high BOD waste and placed in BOD container, wash TNU in 1st compartment with klin365, Rinse in 2nd compartment, sanitize in 3rd compartment, sanitizing is 2 mins.

Why we used one gloves in dominant hand of counter assemblers?

• This the requirement to assemblers to have gloves in dominant hand

• This is the critical requirement in food safety

• To ensure no contact on food direct to bare handlers during assembly and prevent contamination

• This is the standard implementation of the store team.

What is the Standard sequence in storing food Items in Cold storages in our store?

• Ready to eat above, 2nd level is reheatable like Spag sauce, HD meat, tapa,

  at the bottom the raw materials

• Ready to eat above, 2nd level is reheatable like Spag sauce, HD meat, tapa,

  On creates are raw materials

• ready to eat above, 2nd reheatable like spag sauce, hd meat, tapa,palabok sauce, on creates are raw materials

• ready to eat above, 2nd reheatable like spag sauce, palabok sauce, on creates are raw materials

What is our standard practice in cleaning tables in production using green towel?

• get towel from green pail, wiped the table surfaces, put it back the towel to green pail if within holding time, sanitize hand

• get towel from green pail, wiped the table surfaces and place the used towel to black pail as soiled towel, wash hand with water

• get towel from green pail, wiped the table surfaces and place the used towel to black pail as soiled towel, do complete handwashing

• get towel from green pail, wiped the table surfaces and place the used towel to black pail as soiled towel, wash hand with water

what is practice to ensure 100% compliant in handwashing?

• Follow the 30 minutes rally on handwashing

• always mindful in handwashing at all times

• wash hand when touching soil items, areas and surfaces

• Wash hand before reporting for duty and after break

When we need to dispose the hand gloves?

• After 1 hours holding time

• when it is torn or damage

• when it contact to soiled items, areas and surfaces

• after 30 minutes rally on handwashing activity