What temperatures should freeze food be kept at?
Which of the following is NOT a good food safety practice?
Which of the following are examples of physical hazards that can result in food contamination?
Which of these is the best policy to follow in relation to stock control?
Which statement about food poisoning bacteria is not true?
Which of these should your suppliers be able to demonstrate in terms of food safety?
Which of the following is most likely to cause allergen cross contamination in a restaurant?