FOOD HYGIENE TEST 25.03.2025

The multiplication of bacteria is affected by nutrients, temperature, moisture, acidity and oxygen content.

• TRUE

• FALSE

Pasteurisation destroys all bacteria and their spores.

• TRUE

• FALSE

Fermented milk products, such as yoghurts, have a better shelf-life than milk, since they are acidic.

• TRUE

• FALSE

The surface of whole meat contains microbes that, when the meat is ground, end up in the resulting minced meat.

• TRUE

• FALSE

Microbes grow poorly in food that has been heated and cooled once, so there is no need to worry.

• TRUE

• FALSE

A scale used for weighing foodstuffs must be cleaned regularly.

• TRUE

• FALSE

Bacteria that cause food poisoning can spread from tools used to process raw poultry meat.

• TRUE

• FALSE

Unpackaged smoked fish and fresh fish may be stored in the same sales container.

• TRUE

• FALSE

Landed raw fish can be sold from the same container in a bulk sale counter.

• TRUE

• FALSE

The sales temperature of ground meat must not exceed +4 degrees Celsius.

• TRUE

• FALSE