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WorksheetsFSMS Part 1 & 2
Total questions: 22
Worksheet time: 11mins
What is the hygiene system that is implemented at EQ & Kampachi?
HACCP
FSMS
ISO 22000
Which department is NOT under FSMS scope?
Security
Kitchen, F&B
Purchasing
Which items are safe to receive?
Dented can food
Items that will be expired tomorrow
Chilled poultry at 2.5 Celsius
Which is not part of proper hand washing?
Total 7 steps of proper hand washing
Scrubs hands for 20 minutes
Hand washing is to remove germs from hands
Which is not part of good personal grooming?
Clean and short fingernails
Food handlers allowed to wear jewelry and watch during preparing food
Clean uniform with chef hat and kitchen apron
Which is proper usage of disposable gloves?
Use wash and reused disposable gloves
Gloves can be easily contaminated changed gloves often
Use same pair of gloves for food and non-food contact surfaces
Which is not part of proper storage of food?
Raw food stored on top of ready to eat food
FIFO / FEFO
Chiller temperature : 5 celsius and below
What is the secondary shelf life for sliced cold cut?
1 day
2 days
7 days
Which is correct practice for thawing in refrigerator?
Thaw food at room temperature
Place at top shelving during thawing
After thawing, product must be used within secondary shelf life
Which practice increase risk of cross contamination in food preparation?
Bare hand contact on ready to eat food
Used color coded chopping board
proper cleaning and sanitation of kitchen utensils
What is the minimum internal cooking temperature for grilled fish?
74 celsius
68 celsius
63 celsius
Hot food must be cooled down from 63 celsius to 5 celsius within _____ hours (maximum)
8 hours
6 hours
4 hours
What is reheating temperature?
63 Celsius within 4 hours
74 Celsius within 2 hours
80 Celsius within 2 hours
What is cold food holding temperature?
0 celsius and above
5 celsius and below
8 celsius and above
What is food danger zone temperature ?
5 celsius to 63 celsius
5 celsius to 21 celsius
21 celsius to 63 celsius
What is the corrective action for food that placed at food danger zone?
The food must be served, sold and discarded within 4 hours.
Cool the food rapidly and keep in chiller
Continue to serve the food on the next day
What is sanitizing?
Process to reduce the number of microorganism on a cleaned surfaces
Process to clean dirty surfaces
Using cleaning agents to remove dirt or other deposits.
Which is not part of pot washing sink?
Wash sink
Hot water sink
Rinse sink
What is the finial rinse temperature for the dishwasher machine?
66 Celsius to 71 Celsius
82 Celsius to 91 Celsius
95 Celsius to 100 Celsius
Which is the correct thermometer calibration reading?
0.2 celsius
2.2 celsius
-2.2 celsius
Which is the incorrect practice on chemical handling?
Chemical must be labelled
Chemical must be covered
Chemical stored in food and beverages container
Which is not part of top 8 allergen?
Black sesame , berries
Groundnut, tree nut
Fish and shellfish
