WorksheetsGeneral Knowledge
Total questions: 30
Worksheet time: 9mins
How to dilute mother solution of Klin 365 (100ppm)?
1pack=10 liters of water
1pack=15 liters of water
1pack=20 liters of water
1pack=16 liters of water
_________is a period of time within a well defined environment during which a product is at its optimum and is safe for human consumption.
Shelf life
holding time
This is a set of criteria for a product or operation which must be adhered to for an adequate and effective control of the product quality.
Gold Standard
FSC
Soaking time of a towel in Klin365 mother solution during towel management?
30 minutes
3 minutes
5 minutes
60 minutes
It is a system the defines the process of training & certifying station crew and crew trainer
orientation
Food safety management system
organizational chart
crew learning system
first opportunity of trainee to perform the task?
initial
follow up
orientation
certification
The following includes in (5)Five Core Values except;
Frugality
Speed with excellence
Integrity
Humility to listen and learn
Spirit of family and fun
Standard temperature of Dining area?
74-78°F
75-78°F
74-78°C
75-78°C
What is the standard temperature of Kitchen area?
78-85°F
76-80°F
75-78°F
76-78°F
Four Key touch point are the ff.;
Upon entry, lobby area, dining area, Upon exit
Upon entry, counter area, dining area, Upon exit
Upon entry, dining area, lobby area, Upon exit
None of the above
FST means?
(a)
Food serving time is?
4 minutes
12 minutes
2 minutes
As possible
Good and proper handwashing practices: Scrub your hands for _______ seconds.
5 seconds
10 seconds
15 seconds
20 seconds
Acronym use as steps for Good and Proper Hand Washing Practices.
WARDS
WARRDS
WASH
WARS
0 to +/- 10°F is a Chiller temperature
True
False
Promised time is the combination of the following
Cooking time
Assembling time
Holding time
Draining time
Standard temperature of chiller?
36°Cto 40°C
35°F to 40°F
36°F to °40F
35°C to °40C
Using the fire extinguisher, remember the word PASS.
Push the pin
Aim the Extinguisher Nozzle at the base of the flames
Squeeze trigger while holding the extinguisher upright
Sweep the extinguisher from side to side
Pull the pin
We will continuously improve our food safety standards and systems to keep our competitive advantage.
Apply the HACCP principles
Empower our people with knowledge on food safety
Maintain Best in Class food safety management systym
Champion Quality Leadership
Arrange stocks in the reach in chiller as follows
(top to bottom)
reheating, raw foods, ready to use
raw foods, reheating, ready to use
reheating, ready to use, raw foods
ready to use, reheating, raw foods
_______ is the first and immediate assistance given to any person suffering from either a minor or serious illness or injury, with care provided to preserve life, prevent the condition from worsening or to promote recovery.
first aid treatment
visitor policy
CP2P
food safety
Storage Area: Bottom shelf elevation
6 inches from the floor
5 inches from the floor
7 inches from the floor
8 inches from the floor
" Temperature Danger Zone"
40F to 140F
40F to 120F
who is our Managing Directress?
Rosalie Tanguanco
Jerome Dionisio
Rose Sabalboro
Catherine Dizon
Who is our CEO/President of Dizon Farms Group?
Catherine Dizon
Rose Sabalboro
Jerome Dionisio
Rosalie Tanguangco
During earthquake, remember to do this.
Duck, Cover and Hold
Do not panic
Stay away from the glass panel, shelves cabinets and other heavy object.
all of the above
Mission: To spread the joy of family by serving (a) tasting food
FSC Philosophy: We provide jolly customer experience that result to (a) business growth.
Maximum use of disposable gloves for service?
2 hours or as needed
3 hours or as needed
4 hours or as needed
8 hours or as needed
Color of Towel designated for Service station
red
yellow
pink
green
