1.2 Potential Hazards and risks in the cooking environment

Required

1

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?

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 _________________________ 

What is biological contamination in food environments?

Required

1

What defines chemical contamination in food?

Required

1

What is physical contamination in food?

Required

1

What is cross-contamination in food safety?

Required

1

Which is an example of chemical contamination?

Required

1

What causes cross-contamination in food preparation?

Required

1

1.2 Potential Hazards and risks in the cooking environment

Which one of the following is the correct colour-coded chopping board to prepare raw meat?

Which one of the following is an example of chemical contamination?

What is biological contamination in food environments?

What defines chemical contamination in food?

What is physical contamination in food?

What is cross-contamination in food safety?

Which is an example of chemical contamination?

What causes cross-contamination in food preparation?

Which type of contamination involves harmful microorganisms?

Which one of the following is the correct colour-coded chopping board to prepare raw meat?

Which one of the following is an example of chemical contamination?

What is biological contamination in food environments?

What defines chemical contamination in food?

What is physical contamination in food?

What is cross-contamination in food safety?

Which is an example of chemical contamination?

What causes cross-contamination in food preparation?

Which type of contamination involves harmful microorganisms?