Reference no: EM133029681

SITXINV002 - Maintain the quality of perishable items

Knowledge Test

1. What type of thermometer is used to check the temperature in the centre of packaged items, especially thicker foods?
(a) Surface thermometer.
(b) Food safety thermometer.
(c) Probe thermometer.
(d) Infrared thermometer.

2. Based on food safety and industry standards, what temperature range must chilled perishable supplies be within when they are delivered?
(a) 5 to 7 oC.
(b) 2 to 4 oC.
(c) -1 to -2 oC.
(d) 4 to 6 oC.

3. What is the name of the form on which you record the results of temperature checks conducted on deliveries?
(a) Goods receiving form.
(b) Goods departure form.
(c) Deliveries temperature form.
(d) Deliveries storage form.

4. When should you reject the delivery of a food item?
(a) When the item doesn't meet your quality standards.
(b) When the item is not delivered at the correct time.
(c) When you are concerned about the cleanliness of the delivery area.
(d) When you realise you no longer need the supplies due to poor sales.

5. Temperature and humidity is a factor when choosing appropriate storage conditions for your supplies. Which of these supplies must be kept in a cool, dry storage area?
(a) Cooked meats and dairy.
(b) Pre-prepared meals such as sandwiches, fruit and vegetable salads.
(c) Fresh flowers, fruit and herbs.
(d) Fresh eggs, whole pumpkins, cooking oil.

6. Which perishable foods must be stored in the refrigerator to prolong quality and maintain food safety standards?
(a) Raw chicken breast, fresh fish, orange juice, milk and strawberries.
(b) Canned meals, soup, fruit and vegetables.
(c) Frozen fruit, vegetables and fish.
(d) Potatoes, onions, unripe pineapples and stone fruits.

7. What date code information is provided by manufacturers on perishable items?
(a) Production date.
(b) Use-by date.
(c) Date of sale.
(d) Refrigeration date.

8. How can you avoid food contamination when storing your supplies?
(a) Make sure all food is stored in its original packaging, boxes or containers.
(b) Remove all food from its packaging and place in sealed, airtight containers.
(c) Label all food with the delivery date and if there are any quality issues.
(d) Make sure all equipment, utensils and storage containers are clean before and after use.

9. What environmental conditions should you check and adjust in your storage areas to maintain your supplies at optimum quality?
(a) Ventilation, humidity, lighting and cleanliness.
(b) Sunlight, moisture, pests and rodents.
(c) Cleanliness of storage equipment, fans and shelving.
(d) Humidity in the refrigerator, ice build-up in the freezer and stock levels in the dry store.

10. According to food safety standards, how often should you conduct temperature checks of your refrigerated storage areas?
(a) Immediately after supplies are stored.
(b) Once a week.
(c) Once a day.
(d) At least twice a day.

11. What is a very simple procedure you can follow which helps protect supplies from damage due to cross-contamination and pests?
(a) Make sure all storage areas are kept below 6 oC as both bacteria and pests don't like cold conditions.
(b) Remove all waste to the dry store area for later disposal by the waste removal contractor.
(c) Clean and sanitise all storage areas regularly.
(d) Use a surface insecticide spray on all shelving, floors and walls of storage areas to stop pest infestation and contamination from the bacteria they carry.

12. What is the first thing you should do to ensure stock rotation procedures are followed when putting away a delivery of cream into fridge?
(a) Check the expiration date of the existing stock on the shelf.
(b) Add the new stock to the front of the existing stock on the shelf.
(c) Place the old stock out on the bench to be used during service.
(d) Place expired stock at the front to be used first.

13. Which of these are signs of deterioration in the quality of your supplies?
(a) Broken containers, high moisture levels and wilting of fruits and vegetables.
(b) An ‘off' smell, high levels of dirt and dust in the storage area and direct sunlight.
(c) Enzymic browning, drying and hardening, mould, crystallisation.
(d) Moisture levels, damaged packaging, ice crystals, pathogenic bacteria.

14. Why must you report any incidents of infestations by animals or pests as soon as you identify them?
(a) The situation can only be dealt with by a supervisor or manager.
(b) You are not qualified to deal with the situation. A pest control company must be brought in.
(c) The chef needs to know so he can order more food to replace any damaged stock.
(d) The source of the infestation must be located and steps taken to remove the cause and all contaminated food as quickly as possible.

15. You notice that a number of lettuces show significant signs of deterioration and do not meet your workplace's quality standards. What do you do?
(a) Dispose of the lettuces immediately so they cannot contaminate the other good-quality ones.
(b) Tell your supervisor, fill in a wastage report and dispose of the spoilt lettuces.
(c) Remove the spoilt lettuces, remove all damaged leaves and try to save any leaves that might be of reasonable quality for service.
(d) Tell your supervisor so they can inspect the stock and make a decision whether to keep or dispose of the stock.

16. Which is the correct method for safely disposing of potentially contaminated or spoilt stock?
(a) Seal it in a plastic garbage bag and place in the external general waste bin.
(b) Sell it to customers at a reduced price.
(c) Place it in the refrigerator until the waste collection company comes to empty the bins.
(d) Place in specially marked ‘Infectious waste' garbage bags and remove to the external general waste bin.

17. How can you minimise the impact of spoilt stock and waste on the environment?
(a) Use biodegradable plastic garbage bags for your waste.
(b) Donate all spoilt and contaminated food to a food charity organisation.
(c) Use good stock control and storage procedures to reduce the amount of spoilt stock you throw out.
(d) Place all organic spoilt and contaminated food on the business's garden beds so it will eventually breakdown into compost.

Attachment:- Maintain the quality of perishable items _Knowledge Test.rar