Identify the Audit Parameter

Froggy Jumps

Parties jouées 3 %Précision 33 Temps moyen 02:00

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À propos de cette activité

🐸 Welcome! Guide Mr. Kokak to safety by choosing the correct parameter numbers for each scenario. Good luck!

Créé par

Janna Arjae Alitagtag

Philippines

Téléchargez la version pour jouer sur papier

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#	Jeux	Précision	temps
1	Chef Janna 5 Juillet 2026	% 33	02:00

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Froggy Jumps Identify the Audit ParameterVersion en ligne 🐸 Welcome! Guide Mr. Kokak to safety by choosing the correct parameter numbers for each scenario. Good luck! par Janna Arjae Alitagtag 1 No item name on squeeze bottle of garlic aioli in expo area. a 5.5 b 5.3 c 5.2 2 Pastry stored under raw items. a 4.2 b 3.11 c 3.1 3 Yakiniku Sauce with ED: 02May25 stored on top of ED: 28Apr25 inside 2D combi at dry storage area. a 6.7 b 5.2 c 11.6 4 Dirt build up on hand soap dispenser of hand soap in hot kitchen. a 11.6 b 11.5 c 3.11 5 Fully obstructed hand washing sink with soiled pans in kitchen area. a 11.6 b 3.4 c 8.3 6 White chopping board touching green chopping board on rack at dish area. a 4.2 b 5.5 c 6.7 7 Food probe thermometer not properly cleaned used in kitchen area. a 4.2 b 5.2 c 5.5 8 Reheating of portion beef salpicao in microwave using portion bag. a 5.2 b 8.3 c 11.5 9 No action plan on delivery receipt dated Mar18 for Marinated Chicken Wings received at 15.8C. a 5.5 b 3.11 c 2.1 10 Expired 1 bottle of paprika ED:04/04/25 in prep table at expo area. a 5.2 b 5.3 c 5.5 11 Strainer used for grease trap at dish area. a 3.11 b 6.7 c 11.6 12 Tapa Meat at 10.0C dated 3/19-3/26 and Salpicao Meat at -0.7C dated 3/17-3/24 at bar chest freezer. a 8.3 b 4.2 c 3.4

Froggy Jumps

Identify the Audit ParameterVersion en ligne

🐸 Welcome! Guide Mr. Kokak to safety by choosing the correct parameter numbers for each scenario. Good luck!

par Janna Arjae Alitagtag

No item name on squeeze bottle of garlic aioli in expo area.

5.5

5.3

5.2

Pastry stored under raw items.

4.2

3.11

3.1

Yakiniku Sauce with ED: 02May25 stored on top of ED: 28Apr25 inside 2D combi at dry storage area.

6.7

5.2

11.6

Dirt build up on hand soap dispenser of hand soap in hot kitchen.

11.6

11.5

3.11

Fully obstructed hand washing sink with soiled pans in kitchen area.

11.6

3.4

8.3

White chopping board touching green chopping board on rack at dish area.

4.2

5.5

6.7

Food probe thermometer not properly cleaned used in kitchen area.

4.2

5.2

5.5

Reheating of portion beef salpicao in microwave using portion bag.

5.2

8.3

11.5

No action plan on delivery receipt dated Mar18 for Marinated Chicken Wings received at 15.8C.

5.5

3.11

2.1

Expired 1 bottle of paprika ED:04/04/25 in prep table at expo area.

5.2

5.3

5.5

Strainer used for grease trap at dish area.

3.11

6.7

11.6

Tapa Meat at 10.0C dated 3/19-3/26 and Salpicao Meat at -0.7C dated 3/17-3/24 at bar chest freezer.

8.3

4.2

3.4

Vous pouvez intégrer le jeu dans un LMS compatible avec LTI 1.1 ou LTI 1.3 comme Canvas, Moodle ou Blackboard. Les scores seront ainsi automatiquement enregistrés dans le carnet de notes de la plateforme.

Identify the Audit Parameter

Froggy Jumps

À propos de cette activité

Créé par

Téléchargez la version pour jouer sur papier

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Identify the Audit ParameterVersion en ligne

par Janna Arjae Alitagtag

No item name on squeeze bottle of garlic aioli in expo area.

Pastry stored under raw items.

Yakiniku Sauce with ED: 02May25 stored on top of ED: 28Apr25 inside 2D combi at dry storage area.

Dirt build up on hand soap dispenser of hand soap in hot kitchen.

Fully obstructed hand washing sink with soiled pans in kitchen area.

White chopping board touching green chopping board on rack at dish area.

Food probe thermometer not properly cleaned used in kitchen area.

Reheating of portion beef salpicao in microwave using portion bag.

No action plan on delivery receipt dated Mar18 for Marinated Chicken Wings received at 15.8C.

Expired 1 bottle of paprika ED:04/04/25 in prep table at expo area.

Strainer used for grease trap at dish area.

Tapa Meat at 10.0C dated 3/19-3/26 and Salpicao Meat at -0.7C dated 3/17-3/24 at bar chest freezer.

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