Receive, store and maintain stock - Day 2

Liczba opcji na tym kole: 25

• What are the temperatures of the 3 storage areas of the hospitality industry?
• What temperature is the danger zone?
• Name 5 quality points to look for when receive info a dry goods delivery?
• What is the difference between best before and use by dates?
• Explain the correct storage conditions of cleaning chemicals? List 5 points
• What is an invoice? And what information is in the invoice?
• What is a purchase order? And what is the role of a purchase order?
• Describe a ‘goods receivables form’? Why would a business use this?
• Explain the term ‘corrective action’. What is it, where does it come from? give an example?
• What does ‘ FIFO’ Stand for? Why do we use this?
• What is a requisition?
• Frozen delivery should be what temperature?
• Hot deliveries should be delivered above what temperature?
• What is the difference between detergent, sanitiser and disinfectant?
• Explain ‘contamination and ‘contaminant’.
• Describe some responsibilities that food workers have when receiveing and storing food?
• What does bacteria need to grow?
• What are the categories of hazards found in food. Provide examples of each?
• When labelling food, what should be on the label?
• You can use both temperature probes and laser probes to document your food safety record temperature checks?
• What temperature is your cool room set at?
• Explain the ideal temperature for storing whole fish?
• Explain the storage conditions of fresh seafood?
• What issues could arise if a staff member signs an invoice without checking what the invoice actually says?
• Explain the 2hr/4hr rule?