Food Hygiene Test 2 - Drive

All easily perishable food products must be stored in temperatures under 6 degrees Celsius.

• True

• False

Transported products and cargo being received do not have to be checked.

• True

• False

The washing and treatment of vegetables worsens their lastingness.

• True

• False

Cold storage units should not be filled beyond their set fill limits because the food products might not stay

cold enough.

• True

• False

When frozen vegetables are thawed at room temperature, the number of harmful microbes in them

increases rapidly.

• True

• False

Unprepared root vegetables can temporarily be stored in a cleaning supply closet or another spacious

place.

• True

• False

Products sold at a fish stall must have a marking if they have been defrosted for sale.

• True

• False

Freezing improves the lastingness of food products because microbes are destroyed in the cold.

• True

• False

Ice makers do not need to be washed because microbes do not multiply in such a cold environment.

• True

• False

Not all microbes and spores can be destroyed in food products by using any preserving treatments.

• True

• False