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Bonnes Pratiques d'Hygiène

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Bonnes Pratiques d'Hygiène

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Quizz sur les BPH pour la restauration commerciale

Created by

clothilde COULON
clothilde COULON
France

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Bonnes Pratiques d'Hygiène
 

Bonnes Pratiques d'HygièneOnline version

Quizz sur les BPH pour la restauration commerciale

by clothilde COULON
1

Pourquoi maintenir les aliments sous 4 °c?

2

Comment HACCP aide-t-il à la sécurité alimentaire?

3

Quand désinfecter les surfaces de travail?

4

Que faire pour nettoyer?

5

Pourquoi laver mains pendant 30 secondes?

6

Comment éviter une contamination croisée?

7

Qu'est ce que les 5M ?

8

Pourquoi respecter les dates de péremption?

9

Quand vérifier la température des enceintes réfrigérées

10

combien y a-t-il d'allergènes à déclaration obligatoire?

11

Comment identifier les allergènes?

12

Quand éliminer les déchets alimentaires?

13

Pourquoi laver les fruits et légumes?

14

Après analyse de surface, des coliformes sont retrouvés, de quel type de danger s'agit-il?

15

Pourquoi utiliser un thermomètre alimentaire?

16

Comment refroidir les aliments rapidement?

17

Comment gérer la fraîcheur des aliments?

18

Pourquoi documenter les pratiques de nettoyage?

19

Que faire en cas de plus de trois clients malades ?

20

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