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