Hospitality end of prelim exam
Hospitality End of Preliminary Exam
Multiple choice
1. Length of time food can sit on a shelf without spoiling
2. Ergonomic
3. Biological
4. Detergents are cleaning agents
5. Cross-contamination
6. FIFO- first in first out
7. Slips and stuff
8. Acid water- acidulated water
9. Danger Response Send for help Airways Breathing Cpr Defibrillation
10. Not leave knife in sink so you don’t cut yourself
Short answer
1. Alarms, locks, sign in sign out books, wearing name tags, electronic access cards, cameras
2. Hair back, wash hands, in closed shoes, clean uniforms, no jewelry
3. Refers to foods that are spoiled or tainted because they either contain microorganisms, such as bacteria or parasites, or toxic substances that make them unsuitable for consumption
4. provide for a balanced and nationally consistent framework to secure the health and safety of workers and workplaces by: (a) protecting workers and other persons against harm to their health, safety and welfare through the elimination or minimisation of risks arising from work; and (b) providing for fair and effective workplace representation, consultation, co operation and issue resolution in relation to work health and safety; and (c) encouraging unions and employer organisations to take a constructive role in promoting improvements in work health and safety practices, and assisting persons conducting businesses or undertakings and workers to achieve a healthier and safer working environment; and (d) promoting the provision of advice, information, education and training in relation to work health and safety; and (e) securing compliance with this Act through effective and appropriate compliance and enforcement measures; and (f) ensuring appropriate scrutiny and review of actions taken by persons exercising powers and performing functions under this Act; and (g) providing a framework for continuous improvement and progressively higher standards
Multiple choice
1. Length of time food can sit on a shelf without spoiling
2. Ergonomic
3. Biological
4. Detergents are cleaning agents
5. Cross-contamination
6. FIFO- first in first out
7. Slips and stuff
8. Acid water- acidulated water
9. Danger Response Send for help Airways Breathing Cpr Defibrillation
10. Not leave knife in sink so you don’t cut yourself
Short answer
1. Alarms, locks, sign in sign out books, wearing name tags, electronic access cards, cameras
2. Hair back, wash hands, in closed shoes, clean uniforms, no jewelry
3. Refers to foods that are spoiled or tainted because they either contain microorganisms, such as bacteria or parasites, or toxic substances that make them unsuitable for consumption
4. provide for a balanced and nationally consistent framework to secure the health and safety of workers and workplaces by: (a) protecting workers and other persons against harm to their health, safety and welfare through the elimination or minimisation of risks arising from work; and (b) providing for fair and effective workplace representation, consultation, co operation and issue resolution in relation to work health and safety; and (c) encouraging unions and employer organisations to take a constructive role in promoting improvements in work health and safety practices, and assisting persons conducting businesses or undertakings and workers to achieve a healthier and safer working environment; and (d) promoting the provision of advice, information, education and training in relation to work health and safety; and (e) securing compliance with this Act through effective and appropriate compliance and enforcement measures; and (f) ensuring appropriate scrutiny and review of actions taken by persons exercising powers and performing functions under this Act; and (g) providing a framework for continuous improvement and progressively higher standards