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Zone 12 Dry goods storage PowerPoint Presentation
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Zone 12 Dry goods storage

Zone 12 Dry goods storage

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Zone 12 Dry goods storage

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  1. Zone 9 Cleaning materials and products store room Zone 1 Reception of raw materials Zone 3 Refrigerating chamber Zone 11 Waste Zone 12 Dry goods storage Zone 10 Dish washing Zone 2 Frozen goods chamber Zone 4 Preparation Zone 7 Kitchen Zone 8 Garnishing Zone 5 Dressing rooms WC personnel Zone 6 Take-Away WC Clients Z1 Z2 Z3 Z4 Z5 Z6 Z7 Z8 Z9 Z10 Z11 Z12

  2. FS Take Away Game Zone 1Reception of raw materials 1 – The supplier that delivers merchandise: • Must use proper work clothing, as well as any other visitor that enter the facility • Must use proper work clothing only if he/she is driving the transport vehicle • c) Doesn't need to use proper work clothing if the company rules for which he/she works for permits this • d) Doesn't need to use proper work clothing because he/she doesn't need to enter the facility

  3. FS Take Away Game 2 – Food products transport vehicles: Zone 1Reception of raw materials a) Do not need to be sanitized if the products to be delivered are packaged b) Should transport nothing more than foodstuffs if any contamination may result from the transport c) Should not be included in the companies sanitization plan because it only applies to the facility. d) Should not be included in any preventive maintenance plan since they are submitted to periodic inspections just like personal vehicles

  4. FS Take Away Game Zone 1Reception of raw materials 3 – Merchandise reception areas: a) Do not need special care since they are considered dirty zones b) Should not have any type of equipment so that there is no barrier to the entrance of raw materials c) Should be in the sun so that the visual inspection of all received products can be more efficient d) Should be protected from the sun and rain and should always be kept clean and free

  5. FS Take Away Game Zone 1Reception of raw materials 4 – At the moment of reception: • It is not necessary to verify raw materials as long as they come with a technical information sheet or invoice • It is not necessary to verify raw materials as long as they come with a technical information sheet or invoice • The quantity of raw material received should be the same as the one ordered • The quantity of raw material received should be slightly higher than the one ordered, so that the scale error does not interfere with the desired quantity during production  

  6. FS Take Away Game Zone 1Reception of raw materials 5 – Reception of merchandise: • Is not included in the processing flux gram • b) Does not interfere with traceability • c) Is an important stage to eliminate risks from the food chain • d) Is the only stage for which the supplier is liable and not the owner

  7. FS Take Away Game Zone 1Reception of raw materials 6 – Raw material lots, ingredients or packages rejected during reception: • Should be immediately returned to the supplier • b) Should be correctly identified and stored separately to be used in case of an emergency • c) Do not need any type of special care as long as they are treated outside the facility • d) Are not the suppliers responsibility

  8. FS Take Away Game Zone 1Reception of raw materials 7 – Reception records of one of the following should be kept: • a) Refrigerated products • b) Frozen products • c) Meat, poultry and fish • d) All raw materials and subsidiary materials

  9. FS Take Away Game Zone 1Reception of raw materials 8 – Package conditions of one of the following products should be verified: a) Canned products b) Vacuum packed products c) All products d) Fresh products

  10. FS Take Away Game Zone 1Reception of raw materials 9 – The best way to measure the temperature of a packaged product, at the time of reception, is by using: a) Sensorial analysis b) Infra-red thermometer c) Mercury thermometer d) Digital probe

  11. FS Take Away Game Zone 1Reception of raw materials 10 – If we want to realise a work instruction for fish reception, in which of the following regulations can we find appropriate temperature values for this stage: a) Regulation (EC) n.º 178/2002 b) Regulation (EC) n.º 852/2004 c) Regulation (EC) n.º 853/2004 d) Regulation (EC) n.º 854/2004

  12. FS Take Away game Zone 2Frozen goods chamber 1- The existence of a monitoring system in a frozen goods chambers: a) Is a prerequisite b) Is an ISO 22000 recommendation c) Is not mandatory d) Is not necessary because it does not measure the temperature of a frozen product

  13. FS Take Away game Zone 2Frozen goods chamber 2 – Maximum internal temperature of a frozen product must be of: a) -1 ºC b) -12 ºC c) -18 ºC d) -35 ºC

  14. FS Take Away game 3- Frozen goods chamber: Zone 2Frozen goods chamber • Should be used to conserve any type of food • b) Should be used to freeze of any type of food • c) Should be used to freeze fresh products • d) Should not be used to freeze fresh products

  15. FS Take Away game Zone 2Frozen goods chamber 4 – Frozen foods: a) Never deteriorate b) Also have an expiring date c) Can be held in the chamber for a maximum of 6 months d) Are never considered high risk foods

  16. FS Take Away game Zone 2Frozen goods chamber 5 – The percentage of occupation of a frozen goods chamber should be of: • 50 % so that the space for air circulation is the same as the space occupied by the products • b) 75 % so that the space for air circulation allows a more efficient conservation of products • c) 100% so that conservation is more efficient and avoids waste of energy • d) None of the above

  17. FS Take Away game Zone 2Frozen goods chamber 6 – Deep frozen products: • Cannot be conserved in he frozen goods chamber • b) Can be conserved in the frozen goods chamber • c) Are products that are frozen in the frozen goods chamber • d) None of the above

  18. FS Take Away game Zone 2Frozen goods chamber 7- After thawed: • The product cannot return to the frozen goods chamber • b) The product can return to the frozen goods chamber if it has been thawed for only two hours • c) The product can return to the frozen goods chamber as long as it presents ice crystals • d) The product can return to the frozen goods chamber within 24 hours

  19. FS Take Away game Zone 2Frozen goods chamber 8 - Freezing: • Does not alter the foods natural characteristics, except for its nutritional properties • b) Does not alter the foods natural characteristics, except for its colour • c) Does not alter the foods characteristics, except for its taste • Does not alter the foods characteristics, as long as it takes place in good conditions

  20. FS Take Away game Zone 2Frozen goods chamber 9 – Frozen foods: • Cannot be considered microorganism free, independent from the temperature at which they are frozen • b) Cannot be considered microorganism free, if they are at a temperature between 0 ºC e -18 ºC • c) Can be considered microorganism free if they are at a temperature less than – 18ºC • d) Can be considered microorganism free, independent of the temperature at which they are frozen

  21. FS Take Away game Zone 2Frozen goods chamber 10 – Inside the frozen goods chamber : • Foods should be in direct contact with air as long as correctly tagged • b) Foods should be packaged in bags and correctly tagged • c) Foods should be packaged in bags or in other appropriate packages and correctly tagged • d) Foods should be frozen in bags or in other appropriate packages and correctly tagged

  22. FS Take Away game Zone 3Refrigerating chamber 1- At refrigerating temperature, bacteria : a) Die b) Multiply rapidly c) Diminish/delay multiplication d) Can occur in all of the above situations

  23. FS Take Away game Zone 3Refrigerating chamber 2 – Inside the refrigerating chamber, which of the following foods is most susceptible to microbial growth : a) Pasta b) Minced meat c) Bread d) Boiled carrot

  24. FS Take Away game Zone 3Refrigerating chamber 3 - The refrigerating temperature interval is: a) 0 ºC to 7 ºC b) 1 ºC to 4 ºC c) 3 ºC to 5 ºC d) 2 ºC to 6 ºC

  25. FS Take Away game Zone 3Refrigerating chamber 4 - The refrigerating chambers should be cleaned: a) Only with water to avoid deteriorating the chambers´ material or the risk of chemical contamination of food b) With detergent and water to eliminate some grease that may exist in the chambers c) With recommended products by companies that supply cleaning products d) With water and bleach to guarantee efficient disinfection

  26. FS Take Away game Zone 3Refrigerating chamber 5 – Foods should be separated among each other and separated from the chambers walls in a way to: a) Allow correct circulation of cold air between foods b) Avoid transmission of odours c) Avoid packages from “gluing” to the walls d) All of the above

  27. FS Take Away game Zone 3Refrigerating chamber 6 – In case there are cooked foods in the same chamber where there are raw foods, the cooked foods should be stored: a) In any place as long as they are correctly packaged b) On the higher shelves where there are raw foods c) On the lower shelves where there are raw foods d) Anywhere

  28. FS Take Away game Zone 3Refrigerating chamber 7 – Cooked foods, except fish, when stored in refrigerating chambers up to 4ºC can remain there for a maximum time period of: a) 24 hours b) 36 hours c) 48 hours d) 72 hours

  29. FS Take Away game Zone 3Refrigerating chamber 8 – In the Refrigerating chamber: a) Foods should be stored as close as possible to the walls so they can cool down quicker b) Foods should be placed between the condensers and evaporators to cool down even faster c) Foods should not be introduced hot to avoid raising its temperature d) The door should be open many times as long as we are beyond good equipment that does not allow the temperature inside to increase

  30. FS Take Away game Zone 3Refrigerating chamber 9 – The refrigerating chamber should be used to: a) Conserve foods b) Conserve and thaw foods c) Freeze foods d) Conserve frozen foods

  31. FS Take Away game Zone 3Refrigeration chamber 10 – The temperature in the refrigerating chambers should be monitored: a) Daily b) Weekly c) Every two weeks d) Monthly

  32. FS Take Away game Zone 4 Preparation zone 1 - While preparing food and/or food products, we should: • Wash our hands once a day • b) Wash our hands after greeting our colleagues • Always wash our hands after touching our nose, mouth, hair or rubbish • Wash our hands after touching our nose, mouth, hair or rubbish, but only if we see that they are dirty

  33. FS Take Away game Zone 4 Preparation zone 2 – When a cutting table is reused after having used it for cutting raw meat, poultry or fish, the cutting board is: a) Reused just as it is b) Cleaned with a humid mop c) Washed with detergent and hot water d) Washed with bactericide detergent and hot water

  34. FS Take Away game Zone 4 Preparation zone 3 – In the food preparation zone, hand washing: • Is not necessary when the preparation at hand is fruit and/or vegetable washing • b) Should be done in a sink, according to correct hand washing rules • c) Can be done at the food washing counter • d) None of the above

  35. FS Take Away game Zone 4 Preparation zone 4 – When handling raw foods, hands should be cleaned: • With a dry cloth • b) By washing with water and soap • c) By washing with hot water, detergent and disinfectant and afterwards dried with a single use paper towel • d) By washing with hot water, detergent and disinfectant and afterwards cleaned with a proper cloth

  36. FS Take Away game Zone 4 Preparation zone 5 – When microorganisms that are present in raw foods, utensils and contaminated surfaces are transferred to prepared or sanitized foods or even to clean surfaces, we say that one of the following has occurred: a) Contamination route b) Cross contamination c) Food poisoning d) Microbial growth

  37. FS Take Away game Zone 4 Preparation zone 6 – What is “straight ahead”? • A circuit where foods flow from a “dirty” zone to a “clean” zone • b) A circuit where foods flow from a “clean” zone to a “dirty” zone • c) A circuit that handlers go through, all the way from the dressing rooms up to the work place • d) A circuit that handlers go through all the way from the work place up to the dressing rooms

  38. FS Take Away game 7 – In the preparation zones, what characteristics should the waste recipients have? Zone 4 Preparation zone • Be covered with a plastic bag and be kept closed with a swing lid • b) Be covered with a plastic bag and be kept open • c) Be covered with a plastic bag, possess a foot pedal for opening and be kept closed • d) Be covered with a plastic bag, with a manual lid and be kept closed

  39. FS Take Away game 8 – Fruits and vegetables that are going to be eaten raw: Zone 4 Preparation zone • Do not require pre-washing and disinfection • b) Do not require pre-washing, if they are disinfected • c) Only require pre-washing and disinfection if they are not peeled • d) Require pre-washing and disinfection in any situation

  40. FS Take Away game Zone 4 Preparation zone 9 – All surfaces that do no contact directly with foods: • Should not accumulate residues and consequent contaminations on equipments • Do not require any special care • Are considered “dead areas” • d) Can be sanitized with non potable water

  41. FS Take Away game Zone 4 Preparation zone 10 – Why should we avoid touching our hair, nose and ears while preparing foods? • Due to the risk of contaminating foods with Clostridium botulinum • b) Due to the risk of contaminating foods withStaphylococcus aureus • c) Due to the risk of contaminating foods withSalmonella • d) Due to the risk of contaminating foods withBacillus cereus

  42. FS Take Away game Zone 5Dressing room 1 – What uniform would you choose to wear in your workplace? a) Pants and a white lab coat with no pockets; hair cap; closed anti slipping footwear b) Pants and lab coat with exterior pockets; hair cap, closed footwear c) Lab coat with exterior pockets; closed anti slipping footwear d) Apron, hair cap; closed anti slipping footwear

  43. FS Take Away game Zone 5Dressing room 2 – The Wash closets (WC): • Should communicate directly with work places, since this is the only way to access these easily • b) Cannot communicate directly with workplaces and access to these must be facilitated • c) Should communicate directly with the workplaces in a way that the access to these is not facilitated • d) Cannot communicate directly with workplaces so that the access to these is not facilitated

  44. FS Take Away game Zone 5Dressing room 3 – Before initiating work, what is the best product for washing your hands? a) Disinfecting soap b) Liquid disinfecting soap c) Blue soap d) Bleach

  45. FS Take Away game Zone 5Dressing room 4 – Before leaving the dressing room towards the workplace, you wash your hands. What is the best material to dry your hands with? • On the lab coat recently taken out of the locker • b) Hand dryer fixed on the wall near the sink • c) Paper towels that are in a proper device near the sink • d) Individual towels that are placed in your locker every day

  46. FS Take Away game Zone 5Dressing room 5 – The WC walls should: • Be covered with tiles • b) Be of a light colour and covered with tiles or other impermeable material • c) Be of a light colour and covered with tiles or other impermeable material up to height of at least 1,5 m • d) Covered with tiles or other impermeable material up to a height of at least 1,5 m

  47. FS Take Away game 6 – Before changing into your work clothing, the following accessories should be removed: Zone 5Dressing room a) Chains, rings, bracelets, earrings and watches b) Option a) except for the watch c) Option a) except for the chain if it is underneath the work clothing d) Option a) except for cloth ribbons/bracelets  

  48. FS Take Away game 7 – Dressing room lockers should be: Zone 5Dressing room • Individual, with locks and with an opening at the bottom part of the door for airing out • Individual with locks and with an opening at the top part of the door for airing out • c) Individual with locks with openings at the top and bottom of the door for airing • d) Individual or collective with locks with an opening at the top of the door for airing out  

  49. FS Take Away game Zone 5Dressing room 8 – Inside the dressing rooms: • There should not exist benches and chairs • b) There should be a sufficient number of benches • c) There should be a sufficient number of chairs • d) There should be a sufficient number of chairs and benches  

  50. FS Take Away game Zone 5Dressing room 9 – When should you wash your hands? a) After sneezing b) After putting on protective footwear c) After using the WC d) All of the above