What year was the HACCP act brought in?
What type of powered equipment is used for chopping, mixing and blending food?
Which of these is not part of the Health and Safety Executive 5-point plan?
Assess risks to employees, customers, partners and other people
Provide and maintain safe equipment and systems of work
Provide a written health and safety plan
Consult employees about potential risks that could happen
what of these is not a high risk food
rustlers quarter pounder
What is the Data Protection Act?
How your personal information is used by organisations, businesses or the government.
Controls how you live
Businesses use them to get your personal data
None of the above
How many doors are required in a kitchen?
2, in and out
4, fire exit, in and out, goods in
none, who needs doors, we go through walls and the roof
What is the responsibilities of an aboyeur?
Accept orders from the dining room, take them to the appropriate stations of the kitchen, and check each plate before it leaves the kitchen.
Cook staff meals
A student gaining practical experience in the kitchen
Someone who washes up and cleans surfaces
Select the advantages of Local Sourcing (Pick 3)
Lower food/product miles
Support local economy
What are the advantages of vending machines ?
served 24 hours a day
they can only be cold
only served for certain hours
None of the above
Which of these is the correct order of kitchen workflow / design ?
Delivery , storage ,food prep ,cooking , holding ,food service area , wash up , waste disposal
Storage , holding , cooking , food service area , wash up , waste disposal , delivery
Waste disposal , wash up , food service area , cooking , food prep , storage , delivery
Delivery , food prep , wash up , storage , waste disposal , holding , cooking , food service area
Which is NOT an advantage of local sourcing?
build up on relationships with local companies
support the world's economy
know what to expect
Getting food safety right will mean?
Losing your job
Food is safe to eat
Being taken to court
Which of these are physical contaminants? (Pick 3)