When re-heating previously cooked food, what temperature should it be raised to, and for how long? Answer or to the following statement: customers are allowed to ‘True’ ‘False’ “Where serve themselves, the business does not have responsibility for the safety of the food being served.” True Answer or to the following question: a single use item be used more ‘Yes’ ‘No’ “Can than once for containing food provided it is washed and sanitised between uses?” Yes No What temperature should hot holding units keep food at? For the purposes of food safety, define ‘clean’: Answer or to the following statement: an item is it will also be ‘True’ ‘False’ “If ‘clean’ sanitary/sanitised.” True False What is the most common way to sanitise food equipment, surfaces, and equipment? What are the five pieces of information an effective cleaning schedule should contain for a nominated item of food equipment?
When re-heating previously cooked food, what temperature should it be raised to, and for how long? Answer ‘True’ or ‘False’ to the following statement: “Where customers are allowed to serve themselves, the business does not have responsibility for the safety of the food being served.” True Answer ‘Yes’ or ‘No’ to the following question: “Can a single use item be used more than once for containing food provided it is washed and sanitised between uses?” Yes No What temperature should hot holding units keep food at? For the purposes of food safety, define ‘clean’: Answer ‘True’ or ‘False’ to the following statement: “If an item is ‘clean’ it will also be sanitary/sanitised.” True False What is the most common way to sanitise food equipment, surfaces, and equipment? What are the five pieces of information an effective cleaning schedule should contain for a nominated item of food equipment?
AM_Comply_with_wp_hygiene_proc_refined.docx