1) Store supplies, materials, glasses, and tools in designated areas. Use shelves, cabinets, or drawers to keep them organized and easily accessible. a) Organized Storage b) Organized Materials c) Inventory Management 2) Use appropriate containers for different items. For example, chemicals should be stored in chemical-resistant containers, fragile items like glasses should be kept in padded containers, and tools should be stored in toolboxes or on pegboards. a) Security Containers b) Labelling c) Secure Containers 3) Label all containers with the contents and any necessary safety information. This helps prevent confusion and ensures that people handling the items know what they are dealing with.​ a) Labelling b) Label c) Labelleing 4) Train personnel on how to handle supplies, materials, glasses, and tools safely. Provide instruction on lifting techniques, proper use of tools, and handling hazardous materials a) Proper Handling b) Tools Training c) Training and Knowledge 5) Conduct regular inspections to check for any damage or signs of wear and tear on supplies, materials, glasses, and tools. a) Inspection b) Regular Inspection c) Regular Monitoring 6) Keep valuable or hazardous items in secure storage areas to prevent theft or unauthorized access. Use locks or security system as necessary.​ a) Security Management b) Secure Storage c) Secure Management 7) Regularly clean and maintain tools and equipment to ensure they remain in good working condition. This includes sharpening blades, oiling moving parts, and replacing worn-out components.​ a) Cleaning and Maintenance b) Bar Cleaning c) Maintenance and Monitoring 8) What is the cause of Food borne illness? a) Contaminated Food b) Spoiled and Contaminated Food c) Clean and Well prepared food 9) Designate containers for the transfer of ice from ice machines to the bar. Residue on food receptacles or bus buckets has the potential to cross contaminate ice. a) TRUE b) FLASE 10) Make ice scoops available at all ice stations and insist that your bar staff use them a) TRUE b) FLASE 11) Hand scooping can transfer dirt and bacteria from hands to ice. a) TRUE b) FALSE 12) Bar staff must be knowledgeable in terms of garnishing and cleaning. a) TRUE b) FLASE

SHS. BARTENDING WEEK 6 ACTIVITY-QUIZ

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