Q1

What should you do if you identify cleaning and/or sanitising processes are not being completed to an appropriate standard?

Have a chat to the person doing the cleaning to make sure they understand the requirements of cleaning to the required standard

Report the breaches to your upline manager

At the next staff meeting bring it up as an issue so everyone understands how things should be done properly

Just clean and sanitise the area yourself so you don't others in trouble

Q2

Why should you dispose of cracked or chipped utensils?

They just look bad

People can cut themselves

The item cannot be cleaned effectively

You should keep them in service until you can finish doing the paperwork to dispose of them

Q3

What can you do is you notice signs of a rodent infestation?

Select the five correct answers

Get the rat bait out straight away

Contact the food authority

Report the signs to your manager

Your business is best to contact an authorised pest controller

Take a look to see if you can block and access points into the premises

Make sue all rubbish bins have lids

Ensure all food is secure

Q4

What type of form/schedule should be used to ensure cleaning of all work areas is conducted within commercially acceptable timeframes including pest management? Select the 2 correct forms/schedules.

Cleaning schedule

Temperature log

Delivery schedule

Pest control log