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Class 1st Quarter G10 > BPP Sanitaton > Flashcards

BPP Sanitaton Flashcards

1
Q

means keeping the bacteria down to a small number as possible

A

Sanitation

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2
Q

keeping the food at appropriate temperature so bacteria does not have the chance to multiply

A

Sanitation

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3
Q

personal hygiene;, keeping food, equipment and work areas clean

A

Sanitary Measures

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4
Q

(blank) and improper handling of food may result to food contamination or infection, poisoning and death

A

Unsanitary Practices

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5
Q

Bacteria multiply fast between what temperatures

A

15 degrees C and 52 degrees C

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6
Q

Keep hot food (blank) until served.

A

Hot / 60 degrees C

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7
Q

Dispose of garbage properly everyday so as not to invite any rodents or insects

A

Facilities

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8
Q

Keep cold food (blank) until served

A

Cold / 4 degrees C

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8
Q

Separate fresh vegetables from (blank) ones before storing.

A

Old

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9
Q

Keep the floor area clean and free from waste, water and grease.

A

Keeping the Work Laboratory Area Clean

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10
Q

Keep cabinets dry, clean and closed tightly to keep away rodents and insects.

A

Keeping the Work Laboratory Area Clean

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11
Q

Food should be handled with (blank)

A

Clean Hands

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11
Q

Clean the tables after using them.

A

Keeping the Work Laboratory Area Clean

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12
Q

Check and clean the dish-washing area whenever needed.

A

Keeping the Work Laboratory Area Clean

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13
Q

Avoid (blank) and coughing when handling food.

A

sneezing

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14
Q

Utensils that fall on the floor should be (blank) before using them again.

A

washed well

15
Q

Clean cans, bottles and bags containing ingredients before (blank).

A

opening

16
Q

Store food supplies in a clean, dry place to (blank).

A

maintain its freshness

17
Q

Keep dry and liquid ingredients in a (blank). Check for its (blank) from time to time.

A

sealed container ; safety

18
Q

Appropriate use of tools and utensils promote (blank) and (blank)

A

Work efficiency and effectiveness

Class 1st Quarter G10 (15 decks)

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