
FSC Review
Authored by Khristine Rocafort
Business
Professional Development
Used 4+ times

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20 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
100ppm of chlorinex solution is used to sanitize calamansi, tomatoes and lettuce. What is the ratio of chlorinex to water?
33.2ml: 20 L
33.3ml: 20L
33.3ml: 10L
33.2ml: 10L
2.
MULTIPLE CHOICE QUESTION
45 sec • 1 pt
To achieve Badge A, store must achieve at least _____ in finished products_____in production process and ______ in Food Safety
90% Finished Product
90% Production Process
0 critical and major, max 5 minor in FS
80% Finished Product
80% Production Process
0 critical and major, max 3 minor in FS
90% Finished Product
90% Production Process
0 critical and major, max 3 minor in FS
80% Finished Product
80% Production Process
0 critical and 2 major, max 5 minor in FS
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Final weight of assembled spaghetti (less packaging/platter)
233 to 250g
230 to 240g
228 to 240g
228 to 250g
4.
MULTIPLE CHOICE QUESTION
45 sec • 1 pt
Temperature of the marinated pork in the baine marie is at 134F. Where will this be noted?
Critical under Meet standard internal temperature of cooked products
Critical under Meet standard internal temperature of hot-held products
Major under HACCP
Major under cooking and hot-holding equipment are within standard operating temperature
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the high risk temperature for cold products?
≥55F
≥60F
≥59.9
≥59
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Hot water in the handwash area should reach at least ____F within _____min/s
100F / 2 mins
110F / 1min
110F / 2mins
100F / 1min
7.
MULTIPLE CHOICE QUESTION
45 sec • 1 pt
To test if the weighing scale is calibrated, use a 100g deadweight and weigh it at 5 different points in the weighing scale. The deadweight weight range should be ______ at each point.
99-100g
98-102g
99-101g
100-102g
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