What does a food barcode mainly provide?, cooking instructions , product identification, expiry date, ingredients, Which of these is a high- risk (hazardous ) food?, dry pasta , fresh chicken , biscuits , uncooked rice, What temperature range is the "danger zone" for food?, 0°C -5 °C, 5 °C- 63°C, 63°C - 100°C , 10°C - 0°C, Which hazard is caused by bacteria in food ?, physical , chemical, biological, mechanical, What should you always check along with a barcode?, colour , expiry date , shape, brand logo, Which of these is a physical hazard in food?, salmonella, cleaning liquid, glass pieces, pesticides, Why are barcodes important for food safety?, they make food taste better, they track products for recalls, they cook food faster, they show temperature, What does a barcode NOT tell you directly ?, product number, manufacturer, price ( in system), food safety level, How long should you rub soap on your hands to make sure, they are clean to handle food?, 30 minutes, 20 seconds, 10 seconds, 5 minutes , Can you use same cutting board for vegetables and meat without cleaning?, No, Yes, What way of cooking is the healthiest? , Frying , Boiling, Steaming, Grilling, How can you store raw meat safely in a fridge?, On the lowest shelf, On the top shelf, On the middle shelf.

Food Safety and Healthy Food

di
Stampa
Incorpora

Classifica

Stile di visualizzazione

Opzioni

Cambia modello

Ripristinare il titolo salvato automaticamente: ?