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DAY 8
30問 • 1年前
  • Cherrie Pinky Rodriguez
    • 通報

    問題一覧

  • 1

    Food Safety is not a program comprised of interrelated procedures and activities used to ensure food does not harm human health.

    False

  • 2

    Reach-in chiller after cleaning and sanitizing. To remove chemical odor, chiller door must be open for how many minutes?

    10 Minutes

  • 3

    To make the food safe ,it should be reheated up to 74°C

    True

  • 4

    For every sachet of APC, how many gallons of water is needed?

    3 gallons to make heavy cleaning solution

  • 5

    When cleaning grease trap, to protect hands, crew must wear what color of gloves?

    Black

  • 6

    For maintenance purposes, each fryer vat needs how many gallons of greascutter during boil-out

    ¼ gallon

  • 7

    Ecosan is the right chemical used as sanitizer in dishwashing machines.

    True

  • 8

    Is the way a person maintains his health, cleanliness and well-being?

    Personal Hygiene

  • 9

    What is the best cleaning chemical for floor stain?

    Lime-A-Way

  • 10

    What towel is intended for kitchen cleaning?

    Green

  • 11

    The best way to remove stains on wares is to use DIP-IT.

    True

  • 12

    ___________________ is a single-cell micro organisms.

    Bacteria

  • 13

    Living organisms whose survival depend on a host person, animal, or plant.

    Parasites

  • 14

    What are the three types of hazards in Food?

    Biological, Chemical, and Physical

  • 15

    Production area should have adequate lighting and approved light diffuser.

    True

  • 16

    The purpose of Food Safety is to ensure that products are kept safe from.

    receiving to serving

  • 17

    All of these are examples of hygienic practices except?

    Wearing dirty uniform

  • 18

    What are the factors that support the growth of bacteria?

    Food, Acidity, Time, Temperature, Oxygen, and Moisture

  • 19

    The Components of food safety programs are, People, Equipment, Method and other related Programs

    True

  • 20

    For every 1 tsp of Dip-It, how many liters of water is needed?

    1 Liter

  • 21

    When reheating food, always observe the following except?

    Use hot holding equipment like baine marie to reheat food

  • 22

    ___________________ is the smallest of all biological hazards.

    Virus

  • 23

    De-liming is the process of removing lime buildup in Baine marie.

    True

  • 24

    What mop head color is intended for use in the dining area?

    Red

  • 25

    What towel is used to sanitized reach-in chillers?

    Yellow

  • 26

    Part of the management commitment is to ensure that all managers are Food safety and IPC certified?

    True

  • 27

    What scrubbing pad is used to clean the interior part of storage freezer.

    White scrubbing pad

  • 28

    The following conditions typically support the growth of microorganisms except?

    High Acidity

  • 29

    What are the four types of biological hazards?

    Bacteria, Virus, Parasites, Fungi

  • 30

    What chemical is used to remove accumulated carbon in fryers?

    Greasecutter

    • DAY 2

    DAY 2

    Cherrie Pinky Rodriguez · 30問 · 1年前

    DAY 2

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    Cherrie Pinky Rodriguez

    DAY 3

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    DAY 5

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    Cherrie Pinky Rodriguez

    DAY 1

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    DAY 6

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    DAY 7

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    DAY 9

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    DAY 9

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    28問 • 1年前
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    DAY10

    DAY10

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    DAY10

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    30問 • 1年前
    Cherrie Pinky Rodriguez

    GAMEPLANNING

    GAMEPLANNING

    Cherrie Pinky Rodriguez · 26問 · 1年前

    GAMEPLANNING

    GAMEPLANNING

    26問 • 1年前
    Cherrie Pinky Rodriguez

    Day 1-10

    Day 1-10

    Cherrie Pinky Rodriguez · 354問 · 1年前

    Day 1-10

    Day 1-10

    354問 • 1年前
    Cherrie Pinky Rodriguez

    Safety and Security

    Safety and Security

    Cherrie Pinky Rodriguez · 16問 · 1年前

    Safety and Security

    Safety and Security

    16問 • 1年前
    Cherrie Pinky Rodriguez

    Integrated Pest Management

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    Cherrie Pinky Rodriguez · 36問 · 1年前

    Integrated Pest Management

    Integrated Pest Management

    36問 • 1年前
    Cherrie Pinky Rodriguez

    Acronyms

    Acronyms

    Cherrie Pinky Rodriguez · 17問 · 1年前

    Acronyms

    Acronyms

    17問 • 1年前
    Cherrie Pinky Rodriguez

    問題一覧

  • 1

    Food Safety is not a program comprised of interrelated procedures and activities used to ensure food does not harm human health.

    False

  • 2

    Reach-in chiller after cleaning and sanitizing. To remove chemical odor, chiller door must be open for how many minutes?

    10 Minutes

  • 3

    To make the food safe ,it should be reheated up to 74°C

    True

  • 4

    For every sachet of APC, how many gallons of water is needed?

    3 gallons to make heavy cleaning solution

  • 5

    When cleaning grease trap, to protect hands, crew must wear what color of gloves?

    Black

  • 6

    For maintenance purposes, each fryer vat needs how many gallons of greascutter during boil-out

    ¼ gallon

  • 7

    Ecosan is the right chemical used as sanitizer in dishwashing machines.

    True

  • 8

    Is the way a person maintains his health, cleanliness and well-being?

    Personal Hygiene

  • 9

    What is the best cleaning chemical for floor stain?

    Lime-A-Way

  • 10

    What towel is intended for kitchen cleaning?

    Green

  • 11

    The best way to remove stains on wares is to use DIP-IT.

    True

  • 12

    ___________________ is a single-cell micro organisms.

    Bacteria

  • 13

    Living organisms whose survival depend on a host person, animal, or plant.

    Parasites

  • 14

    What are the three types of hazards in Food?

    Biological, Chemical, and Physical

  • 15

    Production area should have adequate lighting and approved light diffuser.

    True

  • 16

    The purpose of Food Safety is to ensure that products are kept safe from.

    receiving to serving

  • 17

    All of these are examples of hygienic practices except?

    Wearing dirty uniform

  • 18

    What are the factors that support the growth of bacteria?

    Food, Acidity, Time, Temperature, Oxygen, and Moisture

  • 19

    The Components of food safety programs are, People, Equipment, Method and other related Programs

    True

  • 20

    For every 1 tsp of Dip-It, how many liters of water is needed?

    1 Liter

  • 21

    When reheating food, always observe the following except?

    Use hot holding equipment like baine marie to reheat food

  • 22

    ___________________ is the smallest of all biological hazards.

    Virus

  • 23

    De-liming is the process of removing lime buildup in Baine marie.

    True

  • 24

    What mop head color is intended for use in the dining area?

    Red

  • 25

    What towel is used to sanitized reach-in chillers?

    Yellow

  • 26

    Part of the management commitment is to ensure that all managers are Food safety and IPC certified?

    True

  • 27

    What scrubbing pad is used to clean the interior part of storage freezer.

    White scrubbing pad

  • 28

    The following conditions typically support the growth of microorganisms except?

    High Acidity

  • 29

    What are the four types of biological hazards?

    Bacteria, Virus, Parasites, Fungi

  • 30

    What chemical is used to remove accumulated carbon in fryers?

    Greasecutter