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2011
October
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Cha-Lee Planning & Management Competency Training Catering
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Hello:
You are invited to participate in competency training for your employer. In this test, you will be asked 9 questions relating to Food Handling and Service.
You are required to read the Catering competency handbook prior to commencing the test. You have 10 minutes to complete the test.
Prior to beginning, please read the Terms & Conditions as detailed on our website www.competenciesonline.com.au and tick acceptance box below.
Your results will be forwarded to your supervisor.
Please start with the test now by clicking on the
Continue
button below.
I accept
Contact Information
*
First Name
:
*
Last Name
:
Phone
:
*
Email Address
:
What coloured chopping board should be used for raw meats?
Blue
Red
White
Green
Brown
What should you use to dry your hands after you have done a handwash?
Air dry
Tea towel
Paper towel
Nothing
What should you do if you receive a food recall? (select appropriate actions)
Check the exact details of the recalled items
Quarantine the items
Throw them out
Label the items as Recalled Items
Cook recalled items very well
Notify Chef/Manager
Continue to use until Chef is back on duty
Ignore the warning
What should you do if you have gastro symptoms?
Wear face mask and gloves
Not work for 48 hours after last symptoms
Notify supervisor
Nothing
Only serve food, not prepare
What should you do if you have a cut on your finger?
Wear gloves
Wash hands and wear gloves
Get doctors certificate
Wash hands, put on bright coloured bandaid and gloves
Notify supervisor and wear gloves
What items can be stored on the coolroom floor?
Drinks
Boxes
Fruit
Nothing
What is the maximum temperature for the coolroom?
5 degrees
10 degrees
8 degrees
Thank you for completing the test.
Your results will be forwarded to your supervisor.
Please press the continue button below to end session and stop the timing.
Kind regards
Cha-Lee Planning & Management
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