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WorksheetsFood Handling Procedures
Total questions: 14
Worksheet time: 7mins
Make sure that all food comes from a (a) supplier
Frozen foods should be transported in a (a) truck
Store raw food on (a) shelves so it can't leak down on other food
Upon delivery, check goods for
quality
temperature
intact packaging
dates (expiry, best before, manufacturing)
quantity received matches what you ordered
Cover or wrap food to control
(a)
Store all food off the floor
True
False
Control your preparation and cooking area by
limiting who enters the area
not allowing customers in
making sure visitors follow the rules
not allowing crates and other equipment from other departments to enter your area
having screens to prevent pets and birds from entering
Preserve, pickle or marinate to change the (a) of food
Cook to the correct temperature of above
60 oC
70 oC
74 oC
80 oC
When cooling products, you should
Cool them rapidly by placing over ice
put them into shallow dishes less than 10 cm deep
make sure they are covered while cooling
be at room temperature for less than 4 hours
store below 5oC
use leftovers within (a) hours of first cooking
Reheat food until it is piping hot right through
above 60oC
above 70oC
above 74oC
above 85oC
above 100oC
Display hot food in a warm cabinet at correct temperature
above 37oC
above 50oC
above 60oC
above 70oC
above 74oC
When serving and selling the product, you should
Have different serving utensils for each display product
Have clean packaging that can close securely
Have labels that show ingredients and storage instructions
Use closed display cases or mesh covering to prevent flies from landing on food
