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More cards in this set
Card 16
Front
Which facility to the customer should be clean?
Back
Card 17
Front
What should the food premises be free of?
Back
Card 18
Front
How should people keep a good personal hygiene in the kitchen?
Back
Card 19
Front
What should cuts be covered with?
Back
Card 20
Front
How many minutes does a burn have to be run under cold water for?
Back
Card 21
Front
Which temperature should hot holding be at?
Back
Card 22
Front
What is the name for the zone between 5oc and 63oc?
Back
Card 23
Front
What equipment is colour coded in the kitchen to avoid cross contamination?
Back
Card 24
Front
Complete the sentence "Kitchens have to be clean and .... to prevent contamination "
Back
Card 25
Front
What do bins have to have so pests are not attracted?
Back
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