SFH - Day 3 (Revision from Day 1 & 2)

このルーレットの内容（12 項目）

• What qualifications ( competencies), does a food safety supervisor need to have in the hospitality industry?
• What is the rule for cooling food? State times and temperatures.
• What are the 4 categories of hazards found in food?
• What are the 2 types of food safety programs?
• What does bacteria need t?o grow
• How do you calibrate a probe thermometer? And why do we do this?
• What are the 'Standards' in the FSANZ Food Safety Code? Explain in your own words.
• How many chapters are there in the Food Safety Code?
• What is the Food Act 1984. Explain in your own words.
• What is the role of a 'food safety supervisor'?
• What are the top 10 allergens in food?
• What does a business need to do to appoint a food safety supervisor to their business?