Review Food Hygiene Passport 1&2 - Drive

The gas in protective gas packaging completely prevents harmful microbes from growing.

• True

• False

Received food products must be stored where there is the most space for them in the storage facility.

• True

• False

It is the kitchen chefs responsibility to make sure about the quality of the insects edible products used as served food.

• True

• False

Farmed insect products may be marketed as foodstuffs but not as a whole food.

• True

• False

It is important to visually monitor cleanliness on a daily basis in addition to regular cleaning.

• True

• False

Dirty root vegetables can be stored in cardboard boxes above meat products on cold room shelves.

• True

• False

Bacteria can reproduce in more dry environments than moulds.

• True

• False

When washing dishes, the prewashing must not be done with hot water.

• True

• False

If there are any problems in temperature or sensory quality of delivered food products, a spoken report to one's supervisor is sufficient.

• True

• False

Easily perishable food products do not require a storage instruction label if it is a commonly known product.

• True

• False