WorksheetsWeek 3 - August - HACCP 11 | Cleaning
Total questions: 8
Worksheet time: 3mins
Name
Class
Date
1.
Both manual and mechanical means of cleaning are effective when done to standards?
a)
true
b)
false
2.
You should always follow your hotel's standard operating procedures in preference to the manufacturer’s instructions for use?
a)
true
b)
false
3.
Water should be emptied from sinks and dishwashers every 30 minutes?
a)
true
b)
false
4.
If there is a drop in wash/rinse temperature and the chemicals run out, it is ok to continue to use the machine?
a)
true
b)
false
5.
All clean items should be stored at a location that will prevent the possibility of contamination by any means?
a)
true
b)
false
6.
Keeping areas clean, sanitizing frequently and keeping food sealed is one of the best ways to prevent vermin infestation?
a)
true
b)
false
7.
If there are flies infesting the dry goods store, a household fly spray is safe to use?
a)
true
b)
false
8.
How many stages does a commercial dishwasher has?
a)
5
b)
7
c)
4
d)
3
100 %
