KT-Hygiene, Food Safety and the Environment - Part 2

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Slide 1: Slide
Kitchen TheoryMBOStudiejaar 1

This lesson contains 28 slides, with interactive quizzes, text slides and 2 videos.

time-iconLesson duration is: 75 min

Items in this lesson

Slide 1 - Slide

Slide 2 - Slide

Slide 3 - Slide

A quick revision

Slide 4 - Slide

Name 5 Non-Hygienic practices

Slide 5 - Mind map

For what purpose was the HACCP system developed?
A
To ensure the safe of food handlers
B
To ensure the safety of guests
C
To ensure the safe handling of food.
D
All of the above

Slide 6 - Quiz

Which of the following is a considered a "Good" bacteria?
A
Lactic acid bacteria
B
Norovirus
C
Salmonella
D
Campylobacter

Slide 7 - Quiz

If food looks, smells and tastes good, it can still be used after the use by date.
Is this statment true or false?
A
True
B
False

Slide 8 - Quiz

If food looks, smells and tastes good, it can still be used after the use by date.
Is this statment true or false?
A
True
B
False

Slide 9 - Quiz

When cooking from raw, pork should reach________ degrees.
A
50
B
65
C
85
D
100

Slide 10 - Quiz

Group work
Answer assignments 20 to 30. 
Once you are finished hand in your answers.

timer
30:00

Slide 11 - Slide

Any difficulties?

Slide 12 - Slide

Slide 13 - Slide

Slide 14 - Slide

Slide 15 - Slide

Slide 16 - Video

Group work
Answer assignments 31 to 42. 
Once you are finished hand in your answers.

timer
20:00

Slide 17 - Slide

Any difficulties?

Slide 18 - Slide

Slide 19 - Slide

Slide 20 - Slide

Slide 21 - Slide

Slide 22 - Slide

Slide 23 - Slide

Slide 24 - Slide

Slide 25 - Video

Slide 26 - Slide

Slide 27 - Slide

Slide 28 - Slide