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    FBS Quiz 1

    Uploaded by

    Henrissa Granado Talan

    Copyright:

    © All Rights Reserved
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    FBS Quiz 1

    Uploaded by

    Henrissa Granado Talan
    11 views2 pages

    Original Title

    FBS quiz 1

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    © © All Rights Reserved

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    DOCX, PDF, TXT or read online from Scribd

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    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    11 views2 pages

    FBS Quiz 1

    Uploaded by

    Henrissa Granado Talan

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    Name ___________________________ Date_______________________

    I. IDENTIFICATION. Identify the following terms by filling in the blanks with the
    correct answer.

    1. An _______________________is a specific measure of a work-related


    disease or injury, or a factor associated with occupational health, such as
    workplace exposures, hazards, or interventions, in a specified population W

    2. A _______________ is an arrangement made in advance to have a table


    available at a restaurant.
    3. ____________________is identifying all situations or events that could cause
    injury or illness.

    4. ________________are food services where food is displayed along a counter or


    serving line. Customers walk along the line and ask the server to serve them
    and then they carry their tray to the table.

    5. ________________ refers to precautions that are taken to prevent or reduce the


    likelihood of a fire that may result in death, injury, or property damage W

    6. A __________________is a source or potential source of human injury, ill health


    or disease.

    7. is a provision of food and service for a special event that usually involves feeding
    a large number of people at one time.
    II. TRUE OR FALSE.

    ________ 8. Customers often categorizes foodservice by price and type of service.

    _________9. Quick service restaurants provide customers with convenience,


    speed,and basic services at lower prices.

    _________ 10. Buffets consist of food displayed on tables. Servers keep displays
    stocked with food and customers walk around and serve themselves, then take their
    food to the table.

    ---------------- 11. Private clubs food services were developed to meet the social and
    leisure needs of their members.

    __________ 12. Carryout restaurants specialize in preparing food for customers to take
    with them to eat home or elsewhere.

    ___________13. Food handlers are required to comply with workplace and legislated
    requirements to ensure the safety of food prepared and served for human consumption.

    ___________14. Specific food handling techniques are required by the workplace to


    optimise food safety.

    Give at least five ( 5) practical measures a food handler must be aware of.

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