1) Which one of the following is not a type of hazard to food? a) Physical b) Chemical c) Logical d) Biological 2) Which of the following is not an ideal condition for the multiplication of bacteria in food? a) Moisture b) Warmth c) Time d) Possession of a calculator 3) Which of the following is a high-risk food? a) A bag of smoky bacon crisps b) An Easter egg c) A chicken sandwich d) Dry uncooked pasta 4) Which is the best type of waste bin to use in a kitchen? a) A black bin bag b) Foot operated bin with a lid c) Old cardboard box d) Open dustbin for easy access 5) What should food handlers use a hand basin for? a) Washing their hands b) Washing utensils and hands c) Washing their dog d) Trying out their new remote controlled hovercraft 6) Which of these knifes is a meat cleaver a) b) c) d)

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