NEW
Font size
Worksheetstask 4
Total questions: 20
Worksheet time: 10mins
Which is NOT TRUE about Personal Protective Equipment (PPE)?
Knowing when and how to properly wear clean cloth
To prevent body or microbiological contamination of food
To meet the requirements of relevant legislation
Protective equipment for both employees and visitors
Who should NOT be immunized against typhoid?
Travelers to areas where hygiene and sanitation are poor
who handle specimens which may contain typhoid bacteria
Food handlers who are working in factory and distributing food items
Foreign people who are dealing with logistic transportation in local area
Which is the best phrase to describe Cross-contamination?
A term used to describe the way bacteria can spread from one food to another
A way of informing all food handlers of their responsibilities in dealing with food items
A symptom caused by a bacterium called Salmonella typhi
Proper hand washing techniques using liquid soap and warm water
What is the term HACCP stands for?
Hazard Anatomy Control Chill Point
Hazard Analogy Critical Check Point
Hazard Analysis Crucial Critical Point
Hazard Analysis Critical Control Point
‘Identifying critical control points.
Which principle does the phrase above referring to in implementing HACCP?
Principle 1
Principle 2
Principle 3
Principle 4
‘Monitoring Procedures at Critical Control Points’ is a program of observations or measurements performed at each critical point to ensure compliance with specified critical limits.
Which one below is NOT the point?
Who is to perform monitoring and checking?
How monitoring and checking is performed
When monitoring and checking is performed
Why monitoring and checking is done
Which is NOT the purpose of a Standard Recipe?
Consistency
Complicates other functions of a foodservice operation
Ensure that each aspect of quality every time a menu is prepared
Minimize employee turnover on food quality and simplify the training of new staffs
1. Tempoh masakan dan Suhu / Cooking time and Temperature
2. Hasil dan saiz porsi hidangan / Yield and Portion size
3. Bahan-bahan dan Kuantiti / Ingredients and Quantity
4. Kaedah masakan / Cooking procedures
What is the information in the box above referring to?
Food testing activities
Foods preferences
Purposes of recipe
Component of recipe
What is the key for any foodservices to a longer and richer existence in the food industry?
Market or type of customer desired
Occupational background
Satisfied customer
Educational level
Larger or smaller units are made very simply by multiplying or dividing by 10, 100, 1000 and so on.
Which of the answers below is WRONG?
Kilo = 1000
Deci = 1/10
Centi = 1/100
Mili = 1/10000
Heat can be transferred to foods in three ways. Which is NOT one of these three ways?
Radiation
Conduction
Heat affection
Convection
Why does Food Safety is very important and essential in assuring food quality?
Rise up companies’ reputation by getting good feedbacks from their customers or consumers
Will give satisfaction to customers whenever the services provided met their requirements
As assurance that the food will not cause harm to the consumer when prepared or eaten
Ensure that the license from local authorities remains for longer period in the business
How does cleaning and sanitizing NOT correctly implemented in foodservice?
pembilasan Water temperatures are correct for washing and rinsing
Three-compartment sink is properly set up for washing
Small wares and utensils are allowed to remain in wet condition
Chemical sanitizer is mixed correctly and its concentration being tested
When does a licensed pest control operator should come and visit the premises involved?
Once a year
Regular schedule
Immediately after being called
After getting ticket from local health department
A supplier delivered some items to your premise. You found out that some of the packaging were torn and broken. You then return the items back to the supplier for replacement. Which document was involved in this situation?
Invoice
Credit notes
Inter transfer form
Purchase order
Items that are very near to their expired dates and should be used or finished immediately even the items arrived later than the stocks you have in hand. What is it called?
A. FIFO (First In First Out)
A. FILO (First In Last Out)
A. LIFO (Last In First Out)
A. LILO (Last In Last Out)
Why adulterated food is dangerous in foodservice industry?
It will increase the cost of producing and manufacturing
Its quality is below the local health department standard
It will look bad when used too much in making food products
It may be toxic, can affect health and could deprive nutrients essential for proper growth development
Which is WRONG about the types of adulterants below?
Accidental ingredients
Intentional adulterants
Incidental adulterants
Metallic contaminants
The cost price of the Salmon Steak with Sauted Vegetables and Orange Butter Sauce is RM37.80 for 5 pax. How much is the cost price for 9 pax?
RM54.44
RM68.05
RM71.70
RM109.05
When does inventory is usually done in a foodservice industry?
End of the month
Every 2 weeks
Every 6 months
Once a year
