Basic Food Safety Level 1

15 Questions  I  By N_maure
The following questions will show your understanding of the basic food safety procedures ALL Mishwar Group Inc food handlers must know. Certificate shall be given for successful employees. Passing score is 80%.

  
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1.  What will you do if you are sick?
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2.  Why you need to wash hands properly before you start working? 
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3.  How often you change gloves?
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4.  What is the color of chopping board for vegetable?
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5.  What is the color of chopping board for chicken?
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6.  What is the color of chopping boar for meat?
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7.  If you saw pest example cackroach, ants, rats etc. what will you do?
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8.  Temperature of FREEZER?
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9.  Temperature of REFRIGERATOR or CHILLERS?
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10.  Temperature of HOT CABINET or BAINE MARIE?
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11.  Whats the proper cooking temperature of shawaya (15 seconds)?
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12.  Proper cooking temperature of Hamburger Patty (15 seconds)?
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13.  Good thawing practice?
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14.  Choose correct process of cleaning.
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15.  5 points What is Mishwar Group Inc Food Safety Policy?
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