1.2 Potential Hazards and risks in the cooking environment
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Last updated 10 months ago
10 questions
Note from the author:
cantell school design technology
Required
1
Which one of the following is the correct colour-coded chopping board to prepare raw meat?
Which one of the following is the correct colour-coded chopping board to prepare raw meat?
Required
1
Which one of the following is an example of chemical contamination?
Which one of the following is an example of chemical contamination?
Required
10
Food Handlers should:
- Wear Chef's whites or a ________________
- Wear flat, ______________________
- _______________________ and/or wear a chef's hat
- Wash their hands with hot, ________________ (to kill bacteria and prevent ________________________ ) and dry thoroughly with a paper towel.
- Have _______________________
- Wear _________________
- Cover ___________________ with a _________________
- Have a _________________________
Other Answer Choices:
no jewellery
clean apron
blue plaster
soapy water
cross-contamination
Tie long hair back
short, clean nails
cuts and boils
non-slip footwear
daily shower or bath
Required
1
What is biological contamination in food environments?
What is biological contamination in food environments?
Required
1
What defines chemical contamination in food?
What defines chemical contamination in food?
Required
1
What is physical contamination in food?
What is physical contamination in food?
Required
1
What is cross-contamination in food safety?
What is cross-contamination in food safety?
Required
1
Which is an example of chemical contamination?
Which is an example of chemical contamination?
Required
1
What causes cross-contamination in food preparation?
What causes cross-contamination in food preparation?
Required
1
Which type of contamination involves harmful microorganisms?
Which type of contamination involves harmful microorganisms?