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WorksheetsJB Review 1
Total questions: 10
Worksheet time: 3mins
FSC Criteria in order for the store to achieve B Level
QM GSC Audit 80%
FS Critical 0
FS Major 5
FS Minor 3
QM GSC Audit 80%
FS Critical 0
FS Major 5
FS Minor 5
3P QV/FS
Critical 0
Major 2
Minor 5
3P QV/FS
Critical 0
Major 5
Minor 5
Mixing 1 45g sachet of KLIN 365 in 20L Water using the provided jug will already give you a KLIN365 solution for Dining Areaand General Use (in 1:20 concentration) that will still be effective up to _ days.
(a)
Mixing 1 sachet of APS in 16L water using the provided jug will already give you 100PPM APS solution for general use that will be effective up to 8hours.
True
False
100 PPM Chlorinex is used to sanitize locally purchased Eggs.
True
False
Rice, Noodles, Sauces & gravy, Meat are under what FS Spoilage Classification?
Stable
Highly Perishable
Perishable
Baine Marie operating temperature.
200F
180-200F
190-210F
205F
Identity the Sanitation Defect.
(a)
Holding time of Spag Sauce over BM
120 mins
90 mins
60 min
2.5 hrs
Griddle Cut-off Temp.
(a)
What is the non-conformity in the picture?
FS Minor
Raw materials are within secondary SL
FS Critical
Meet Standard Internal Temperature of Cold Products
Condition
FSC Major
Food are free from possible contaminants
