Hygiene

Liczba opcji na tym kole: 17

• What does FSANZ stand for?
• What does FSANZ do?
• What is an EHO?
• What does bacteria need to grow?
• What are the categories of hazards found food?
• What is the purpose of a temperature probe in food safety?
• Explain high risk foods? Why are they considered high risk?
• Explain cross contamination and provide examples?
• Why is it important to wash your hands after using the bathroom?
• What temperature is the danger zone?
• Why is the danger zone dangerous? Explain.
• What type of hazard causes the most cases of food poisoning?
• List 2 food borne illnesses?
• When must a food handler legally be excluded from handling food?
• Explain the 2hr/ 4hr rule?
• Why is rice considered a high-risk food even after cooking?
• A chef reheats soup to 60°C and serves it immediately. Is this compliant? Why?