Food Safety Misc

Question 1

Hand sink supplies required at all times (4 things)

Answer 1

• Soap dispensers with Antimicrobial Hand Wash (AMH).
  • Warm running water 40°C to 50°C
  • At each handwash sink a supply of single use paper towel must be available and where available a working hand dryer.
  • Waste bin for used paper towel disposal

Question 2

Sani sink timer

Answer 2

2hrs

Question 3

Hand wash sink is broken.

What replaces it until it is fixed?

Answer 3

Use 2nd sink in washroom for Crew hand washing, place signage clearly identifying alternative hand washing sink, record corrective action in BrandM8.

Question 4

Cloth bucket for cafe and front/ back timers

Answer 4

Cafe- 2hrs

Front/ back- 4 hrs

Question 5

Cloth bucket (front/ back) temp and water Litres

Answer 5

1 tablet fully diluted in 9.5 litres of lukewarm water (21°C to 32oC) before adding cloths.

Question 6

Cloth bucket cafe temp and litres

Answer 6

4.75ltrs of lukewarm water (approximately 3/4 full) before mixing in 1⁄2 a packet of Sanitiser.

Question 7

When are blue gloves worn?

Answer 7

• Raw beef patties
• Raw sausage patties
• Raw uncoated chicken fillets
• Yellow tweezers

Question 8

What are yellow tweezers?

Answer 8

Tweezers used to crack the yolk of the egg

Question 9

How long do you emerge something in the sani sink?

Answer 9

1 minute

Question 10

How frequently should you sanitise the uhc trays?

Answer 10

Every 2 hours or as required?

Question 11

Temperature danger zone is?

Answer 11

5-60 degrees

Question 12

Grill temperature (upper/lower platen)

Answer 12

218/177 degrees

Question 13

What is Monthly FSPV?

Answer 13

Monthly food safety procedures verifications

Checklist completed by restaurant manager

Question 14

Fryer temp for nuggets

Answer 14

182 degrees