NSF READY

How long should we wash our hands for?
20 seconds
1 minute +
10 seconds
Till they feel clean
How to complete a two stage clean?
Spray Desguard leave for 1 minute, then wipe, spray oasis and leave for 1 minute and wipe.
Clear surface of any debris, spray Oxivir Plus, then wipe, spray oasis and leave for 1 minute and wipe.
Wipe surface of any debris, spray Oasis and leave for 1 minute, wipe, spray desguard leave for 1 minute, wipe.
If an order is received in the kitchen with an allergen notification on it, what should you do?
Wash hands, 2 stage clean the section, use clean cooking utensils, boards knives etc, prepare food in a allergen free environment. When preparing the dish ensure cross contamination does not occur and if at risk, use fresh products.
What is the minimum cooking temperature, apart from selected items?
65 degrees maximum
Above 85 degrees
Above 75 degrees
Between 65 - 70 degrees
Where can you find storage and labeling guidance /policies ?
In the safety policy
In the cook book
Ask your GM
What is the danger zone?
10 degrees to 60 degrees
5 degrees to 63 degrees
5 degrees to 75 degrees
How long can you hot hold for?
6 hours then probe further 2 hours
2 Hours then probe if holding temp above 65 degrees can be kept for further 2 hour providing it doesn't drop below 65 degrees
2 hours
What is the correct contact time for Desguard?
1 minute
2 minutes
30 seconds
Where should you store an allergen dish once prepared with a flag in?
Anywhere
Next to the rest of the tables food
Away from other food to avoid cross contamination
Where should chemicals be stored in the kitchen?
Anywhere
Away from food.
In the kitchen
Which side of the grill do you put raw food on?
Anywhere as long as you keep the raw and cooked separate.
Follow the grill map located in kitchen.
In the middle of the grill.
Why can't you use food from the saladette when making an allergen dish?
Due to risk of cross contamination
Due to it potentially carrying bacteria in it
When can the fryers be emptied?
After service as long as they have been turned off
Once they have been off for at least 6 hours and oil below 40 degrees
Once they have been off for 2 hours and aren't as hot
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