
FSH Q&A 2023
Quiz
•
Professional Development
•
Professional Development
•
Medium
Hub Lounge
Used 5+ times
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20 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
The three main types of food safety hazards are chemical, physical and ……?
Foreign Objects
Toxic
Bacteriological
Biological
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
1. What is CCP?
Critical Communicate Point
Critical Criteria Plan
Critical Control Point
Critical Core Plan
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Why should F&B team recommend customer to get a new plate before making a second trip through the buffet station?
To reduce the dishwashing load
To reduce the transfer of spread contaminations
To reduce customer’s consumption of food from buffet station
All of the above
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Rashid reported to work at a Lounge restaurant with as severe cold. Is he allowed to work?
Yes, if he is restricted from handling food or equipment
Yes, if he wear gloves when handling food.
No, he needs to be excluded from work for 24 hours
No, he needs a doctor’s certificate to return to work
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the adequate internal temperature a raw chicken breast should be cooked safely?
65°C for 15 seconds
60°C for 15 seconds
82°C for 15 seconds
75°C for 15 Seconds
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Why would you cover a cut in your finger with a high visible band aid?
It can be seen by the seniors
It prevents water and food getting into the cut
It stops the bleeding and helps the cut heal
It helps prevents physical contamination
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
How often should waste be removed from a kitchen area?
Once a day
As often as is possible
When the kitchen supporter gets round to it
After each service
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