Hygiene. Test 1
Hygiene. Test 1
Catering areas are cleaned on a daily bases. Why do we do this?
Bacteria multiply quickly in which temperature range?
Which of the following surfaces is best for food preparation from a good food safety point of view?
You have four pints of long life milk in your fridge, which would you use first?
Food can be contaimated by:-
Bacteria are naturally found in:-
Which of the following must be stored under refrigeration:-
You are about to start cleaning duties in the galley, what should you do with any food left out before starting?
What is the LOWEST temperature that HOT food can safely be stored at?
How would you defrost a frozen chicken?
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