Health, Safety and Hygiene 0.0 / 5 ? HospitalityHealth, safety and hygieneGCSEWJEC Created by: GraceLongCreated on: 25-02-16 18:53 What causes food poisoning? Bacteria 1 of 44 What sort of conditions do bacteria grow quickest in? Moist 2 of 44 Name the poisons produced by bacteria Toxins 3 of 44 How are bacteria killed? Cooking 4 of 44 How does food poisoning occur? Contamination 5 of 44 Which food are more likely to give food poisoning? High-risk 6 of 44 How long is a high-risk food's shelf life? Short 7 of 44 What are low-risk foods low in? Protein 8 of 44 What type of bacteria is found in some raw vegetables? Ecoli 9 of 44 What like-symptoms does listeria cause? Flu 10 of 44 According to the Food Safety Act, what must catering establishments give to the customer about their food? Information 11 of 44 What do EHOs check catering establishments are obeying? Law 12 of 44 Name one of the aspects EHOs inspect in a catering establishment Employees 13 of 44 What can EHOs do to help a catering establishment improve it's hygiene? Advise 14 of 44 Finish the sentence "EHOs can close the premises of a catering establishment or impose .... " Fines 15 of 44 Which facility to the customer should be clean? Toilet 16 of 44 What should the food premises be free of? Pests 17 of 44 How should people keep a good personal hygiene in the kitchen? Wash hands 18 of 44 What should cuts be covered with? Blue plaster 19 of 44 How many minutes does a burn have to be run under cold water for? Ten 20 of 44 Which temperature should hot holding be at? Sixty three 21 of 44 What is the name for the zone between 5oc and 63oc? Danger 22 of 44 What equipment is colour coded in the kitchen to avoid cross contamination? Chopping boards 23 of 44 Complete the sentence "Kitchens have to be clean and .... to prevent contamination " Organised 24 of 44 What do bins have to have so pests are not attracted? Lids 25 of 44 Which act protects people at work (give answer in abbreviated letter form)? HASAWA 26 of 44 According to the HASAWA, what must the workplace be? Safe 27 of 44 True or false, health and safety signs help staff AND customers stay safe? True 28 of 44 What is the name of the sign with a blue circle and white symbol? Mandatory 29 of 44 What does a green square with a white symbol show? Emergency 30 of 44 Where should knifes not be put? Washingup bowl 31 of 44 In which direction should pan handle point? Back 32 of 44 What type of food should be put in a deep fat fryer? Dry 33 of 44 Where should the fat be filled up to in the fryer? Load-line 34 of 44 How should electric equipment be kept when it is not being used? Unplugged 35 of 44 How should the staffs sleeves be? Tight 36 of 44 What should happen to the fire if it starts? Extinguished 37 of 44 Which alarms should be tested regularly in a catering establishment? Fire 38 of 44 What should be turned off in the event of a fire? Electricity 39 of 44 Which position should someone be put in is they aren't badly hurt but cannot get up? Recovery 40 of 44 Why are blue plasters used for cuts? Detectable 41 of 44 What does wet heat cause? Scalds 42 of 44 Should lotions and creams be used for a burn? No 43 of 44 What should be seeked if a fate burn has occurred? Medical attention 44 of 44
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