OHS ( Hazards and Risk)
Authored by Rommel Capilo
Life Skills, Other
7th Grade
Used 18+ times
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5 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Correct level of grease and temperature must be observe when deep frying.
True
False
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Caution must be observed when working with hot oil or objects.
True
False
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Washed utensils are to be dried by towel after manual or machine dishwashing.
True
False
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Hot-holding equipments include only steam tables and hot cabinets
True
False
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Hazards Analysis and Critical Control Point is a food safety system that helps identify and control any danger of food contamination.
True
False
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