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WorksheetsSFS - Storage
Total questions: 10
Worksheet time: 5mins
When do we use secondary shelf life label?
After preparing / producing a food item
After an original package is opened
After an item has completely thawed
After an item is stocked in the dry store area
Which of the following food items is accurately matched with its secondary shelf life
Fresh Fruit Juice - 36 hours
Vacuum Packed Pork - 3 days
Sliced Fruits and Vegetables (RTE) - 48 hours
Cooked Rice and Pasta - 48 hours
What type of thermometer is suitable for food temperature measuring in the kitchen
Infrared Thermometer
Probe Thermometer
Time-Temperature Indicator
What is the best way to check temperature of vacuum packed cold cuts
Use infrared thermometer
Place the probe thermometer between two packets
Open a bag and check with probe thermometer and use the item immediately
Poke a hole on the side to check the temperature and keep back in the chiller
During a routine check the temperature of salad dressing inside a chiller was measured at 9°C, what should be done?
Ignore as there were some food stocking activity right before temperature check
Close the door and recheck after 30 mins
Transfer the food items and report to Engineering
Don't do anything, the chiller is on automatic defrost
What should be the temperature of food item inside a chiller?
-18°C and below
5°C and below
8°C and below
Which of the following has the correct stocking arrangement from top to bottom
Roasted Chicken, Cheese, Meat, Fish, Poultry
Cold Cuts, Grilled Pork, Prawns, Beef, Poultry
Sanitized Vegetables, Sliced Cheese, Salmon, Pork, Eggs
Food items should be stored ____ inside a walk in chiller
6 inches away from the wall
2 inches away from the floor
2 inches in between items
12 inches from the evaporator
What is the required temperature of food items inside the freezer?
-12ºC
-15ºC
-18ºC
Central dry storage should have a room temperature and relative humidity of not more than
22ºC and 55%
24ºC and 65%
22ºC and 65%
24ºC and 55%
