SEH 104
Passage
•
Hospitality and Catering
•
University
•
Practice Problem
•
Hard
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9 questions
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1.
OPEN ENDED QUESTION
1 min • 2 pts
Define food safety
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2.
OPEN ENDED QUESTION
1 min • 2 pts
Name two sanitation procedures
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3.
FILL IN THE BLANK QUESTION
1 min • 3 pts
Mention three types of hazards
4.
FILL IN THE BLANK QUESTION
1 min • 3 pts
List three types of accidents in the kitchen
5.
FILL IN THE BLANK QUESTION
30 sec • 1 pt
Write HACCP in full
6.
OPEN ENDED QUESTION
2 mins • 5 pts
Highlight 5 sanitation training methods
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7.
FILL IN THE BLANK QUESTION
1 min • 4 pts
State 4 principles of safe food handling
8.
FILL IN THE BLANK QUESTION
1 min • 3 pts
How do we handle customer service during a crisis?
9.
FILL IN THE BLANK QUESTION
3 mins • 7 pts
Give the 7 principles of HACCP
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