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WorksheetsService, Cleaning and Sanitizing
Total questions: 10
Worksheet time: 5mins
The best control in managing alergens is:
Understanding of all the ingredients of all the food item in the menu
List all the ingredients if all the food in the menu
Use white cutting board to handle the food meant for a guest with allergy
Memorize all 14 top allergens
How many hours can you still display a hot food in the buffet after it has been displayed for 2 hours (below 63ºC) and reheated to 75ºC?
1 hour
2 hours
3 hours
4 hours
After the buffet serving period, can we still keep and reserve the remaining food items the following day?
Yes
No
Apart from the interiors of the ice machine, the ice making should also be regularly cleaned by the Engineering team. How often should they do this?
Daily
Weekly
Monthly
Quarterly
Can rags be used to wipe clean the preparation tables?
Yes
No
What should be the minimum final rinse temperature of the dish washing machine?
55ºC
71ºC
82ºC
86ºC
What is the minimum frequency for thermo-sensitive strips be used to check on the heat sanitizing temperature of conventional dish washing machine
Daily
Weekly
Monthly
Quarterly
What is the maximum cold holding temperature at the buffet?
10ºC
8ºC
6ºC
5ºC
Chemicals must be
Located in stewarding office
In special storage room
In a well ventilated area
Near the kitchen area
What must be the final surface temperature of item after washing it in the dish washing machine?
65ºC
71ºC
82ºC
86ºC
