WorksheetsFSC Review
Total questions: 20
Worksheet time: 13mins
100ppm of chlorinex solution is used to sanitize calamansi, tomatoes and lettuce. What is the ratio of chlorinex to water?
33.2ml: 20 L
33.3ml: 20L
33.3ml: 10L
33.2ml: 10L
To achieve Badge A, store must achieve at least _____ in finished products_____in production process and ______ in Food Safety
90% Finished Product
90% Production Process
0 critical and major, max 5 minor in FS
80% Finished Product
80% Production Process
0 critical and major, max 3 minor in FS
90% Finished Product
90% Production Process
0 critical and major, max 3 minor in FS
80% Finished Product
80% Production Process
0 critical and 2 major, max 5 minor in FS
Final weight of assembled spaghetti (less packaging/platter)
233 to 250g
230 to 240g
228 to 240g
228 to 250g
Temperature of the marinated pork in the baine marie is at 134F. Where will this be noted?
Critical under Meet standard internal temperature of cooked products
Critical under Meet standard internal temperature of hot-held products
Major under HACCP
Major under cooking and hot-holding equipment are within standard operating temperature
What is the high risk temperature for cold products?
≥55F
≥60F
≥59.9
≥59
Hot water in the handwash area should reach at least ____F within _____min/s
100F / 2 mins
110F / 1min
110F / 2mins
100F / 1min
To test if the weighing scale is calibrated, use a 100g deadweight and weigh it at 5 different points in the weighing scale. The deadweight weight range should be ______ at each point.
99-100g
98-102g
99-101g
100-102g
Spaghetti sauce for each order of spaghetti should be slightly heaping and weight range is at ____g
90 to 100g
95 to 100g
95-105g
90-105g
Pre-wash / tumbling pans and dedicated kitchen shears should be washed clean at least every _______.
1 hour
end of 1 batch cooking
end of every daypart
end of shift
Spaghetti noodle weight (including portioning basket) should be ______g
210-215g
210-214g
205-210g
205-215
Temperature of the hot water in the back sink and slop sink should be____
100F
105F
110F
115F
What is the cooking time of chicken fillet?
4 mins and 30 secs
4 mins and 15 secs
4 mins and 10 secs
4 mins
What is the correct temp setting and cooking time to be used in cooking shanghai?
350F / 3mins
350 / 2mins
330F / 3 mins
330F / 2mins and 30 secs
Identify if there is a Critical , Major, Minor FS deviation or No deviation
Critical
Major
Minor
No deviation/s
Identify if there is a Critical , Major, Minor FS deviation or No deviation/s
Critical
Major
Minor
No deviation
Temp of chilled raw chickenjoy at the chiller is at 53F. Identify if this is a Critical , Major, Minor FS deviation or No deviation
Critical
Major
Minor
No deviation
Eggs on trays were seen placed at stockroom. Identify if there is a Critical, Major, Minor FS deviation or no deviation/s.
Critical
Major
Minor
No deviation/s
Auditor took the cooked cjoy from the food warmer and temperature was at 119.3F. Where will this be noted?
Food Safety Critical
Food Safety Major
Finished Product - temperature
Production Process - GSA
Auditor weighed the spaghetti and it was at 230g and there was only 1 meat solid. What will be the deviations under spaghetti - finished product?
Portioning
Appearance
Portioning and Appearance
No deviation
Sauce vat baine marie temperature was at 189F and there are products being held on the vat. Where will this be noted this 2023?
Production Process
Food Safety
Production Process and Food Safety
No deviation
