Test 4 - Hygiene Passport

HYGIENE
PASSPORT
PRACTICE TEST 4
LE HOANG LONG – TRISTAN LE

Choose the correct answer regarding to proper True False
Hygiene treatments
Claim 1.
The lastingness of food products can also be improved

during treatment by using hygienic work methods, clean
surfaces and equipment.
Claim 2.
The activity of water contained in food products can be

lowered by adding salt or sugar to the product.
Claim 3.
Ice cube machines do not need to be cleaned separately,

because their low temperature prevents microbes from
multiplying.
Claim 4.
Mashed potato is not an easily perishable food product.
Claim 5.
Hepatitis A is never spread in food products.

Claim 6.
Minced meat that has been prepared in a store can be sold

on the day of preparation and the day after that.
Claim 7.
When handling food products, employees should not touch

their skin if possible.
Claim 8.
A salmonella certificate is required from every beginning

employment in a job that works with food products given
that the employment lasts over a month.
Claim 9.
Yersinia bacteria has been found on fields and in fresh

vegetables that have been spoiled during storage.
Claim 10.
Mashed potato is an easily perishable food product.
2
Claim 11.
Freezing in a sufficiently cold temperature improves the

lastingness of products.
Claim 12.
Spices cannot cause food poisoning.
Claim 13.
Eating is not allowed while preparing food.
Claim 14.
Hand towels made out of cloth can be used at a hand

washing station in a food production area as long as the
towels are changed daily.
Claim 15.
High salt content prevents harmful microbes from

multiplying in a product
3
Claim 16.
Food products can be sold after the last use-by-date if it is

sold at a discount price.
Claim 17.
New products that are to be moved into cold storage are

placed where there is enough room for them.
Claim 18.
If a can of canned food has bloated and become larger, the

contents inside the can must not be tasted.
Claim 19.
When food products are stored in the correct temperatures,

the microbes in the products will not be able to reproduce
and grow into dangerous quantities too quickly.
Claim 20.
Fresh morel mushrooms must be roasted thoroughly before

they can be eaten.
Claim 21.
4
The proper washing of hands removes all harmful bacteria
from the skin.
Claim 22.
Appropriate freezing improves the lastingness of a product.
Claim 23.
All cold storage units in food production areas must contain

a thermometer.
Claim 24.
Temperature does not affect the speed of microbe

reproduction.
Claim 25.
Temperature measurements stated in the own-check plan

must be done according to the own-check plan.
Claim 26.
Own-check plans must not be changed.
5
Claim 27.
Vinegar lowers the pH value of a product and in this way

makes the product last better.
Claim 28.
If a summer restaurant is located next to a lake with clean

water, the water in the lake can be used for washing fruits.
Claim 29.
Officials benefit from own-check plans the most because a

large part of planning the monitoring is given to the food
product industry's companies.
Claim 30.
In Finland the milk found in cartons in stores is rarely

pasteurized.
Claim 31.
Bacteria spores are destroyed in freezers.
6
Claim 32.
Boxes meant for transporting food can be stored outside if

there is no space indoors.
Claim 33.
Working areas and surfaces must be cleaned regularly

during work shifts and after work is over.
Claim 34.
A food poisoning epidemic is a situation where at least 10

people have become sick with similar symptoms after
consuming the same food product or ingredient.
Claim 35.
Health inspectors can not inspect restaurant kitchens.
Claim 36.
Blue cheese doesn't contain living mould.
Claim 37.
Food can be tasted with the fingers.
7
Claim 38.
Food products can be used after the last use-by-date if the

product does not look spoiled.
Claim 39.
A cleaning and washing program must be included in the

own-check plan.
Claim 40.
Rings can be used when handling unpacked food products.
ANSWERS
Claim 1.
The lastingness of food products can also be improved during treatment by

using hygienic work methods, clean surfaces and equipment.
Correct answer: Correct
8
Explanation for the answer
Ingredients and their handling equipment must be kept separate from

cooked products to prevent cross-contamination. For example, differently
colored cutting boards and equipment for different food groups, such as
vegetables, fish, meat and cooked food helps to prevent cross-
contamination.
Claim 2.
The activity of water contained in food products can be lowered by adding

salt or sugar to the product.
Claim 3.
Ice cube machines do not need to be cleaned separately, because their low
temperature prevents microbes from multiplying.
Correct answer: Incorrect
Ice cube machines must be cleaned just as regularly and carefully as other
cooling equipment.
The activity of water shows how easily the water in a product can be used
by microbes. Salt and sugar change the state of water so that the microbes
cannot use it.
9
Claim 4.
Mashed potato is not an easily perishable food product.
Pre-made foods are easily perishable products. Easily perishable foods must
be stored in the cold, under 6 degrees Celsius.
Claim 5.
Hepatitis A is never spread in food products.
The most important viruses that reproduce in the intestines of humans are
the norovirus and hepatitis A. Both viruses last for a long time and are able
to spread in the cold and even in frozen foods.
Claim 6.
Minced meat that has been prepared in a store can be sold on the day of
preparation and the day after that.
10
Minced meat prepared in a retail store and grounded liver can be sold on the
day of preparation and the day after it has been prepared.
Claim 7.
When handling food products, employees should not touch their skin if
possible.
The skin and mouth contain large amounts of different bacteria, including
food poisoning causing bacteria. Because of this touching the skin should be
avoided when working with food products.
Claim 8.
A salmonella certificate is required from every beginning employment in a

job that works with food products given that the employment lasts over a
month.
A salmonella certificate is required from any employees or trainees who are

working with unpacked or easily perishable food products for at least 1
month. Employees working for shorter periods will be instructed about safe
working methods.
11
Claim 9.
Yersinia bacteria has been found on fields and in fresh vegetables that have
been spoiled during storage.
Yersinia is destroyed when heating a product to over 70 degrees Celsius.

Fresh vegetables are often served non-heated, so possible yersinia is not
destroyed. Yersinia can also reproduce during storage in refrigerator
temperatures.
Claim 10.
Mashed potato is an easily perishable food product.
Pre-made foods are easily perishable products. Easily perishable foods must
be stored in the cold, under 6 degrees Celsius.
Claim 11.
Freezing in a sufficiently cold temperature improves the lastingness of

products.
12
Products can be stored by freezing them, but one must notice that freezing
affects the quality of different food products. For example, fish, meat and
baked goods dry up easily during freezing, so the quality of products stored
in freezing must be checked regularly.
Claim 12.
Spices cannot cause food poisoning.
In some cases spices, too, can cause a risk of food poisoning, and therefore
they must be used and stored hygienically and with care just like other food
products.
Claim 13.
Eating is not allowed while preparing food.
Microbes in the mouth spread onto the hands while eating. Eating must be
done in a separate area and after eating hands must be washed.
Claim 14.
Hand towels made out of cloth can be used at a hand washing station in a
food production area as long as the towels are changed daily.
13
Cloth hand towels can not be used when working with food products. A
cloth hand towel that is rolled from an automated towel dispenser is an
exception to this rule.
Claim 15.
High salt content prevents harmful microbes from multiplying in a product
Strong salting of a product changes the state of its water so that microbes
can not reproduce. However, salted products such as mushrooms must still
be stored in cool temperatures to prevent microbes on their surface from
perishing them.
Claim 16.
Food products can be sold after the last use-by-date if it is sold at a discount
price.
The last use-by-date must be marked on easily perishable food products. The
products can not be used nor sold after this date.
14
Claim 17.
New products that are to be moved into cold storage are placed where there
is enough room for them.
In cold storage older products are placed in front and newer ones in the
back. Older products are always to be used first. This is called the first in-
first out principle.
Claim 18.
If a can of canned food has bloated and become larger, the contents inside
the can must not be tasted.
Bloated, enlarged cans can contain a dangerous toxin called botulin. Even a
very small amount of botulin can be lethal.
Claim 19.
When food products are stored in the correct temperatures, the microbes in
the products will not be able to reproduce and grow into dangerous
quantities too quickly.
15
Microbes cannot be fully prevented from getting into food products.

However, correct temperatures will slow down or prevent the microbes in
food from reproducing and growing in hazardous amounts.
Claim 20.
Fresh morel mushrooms must be roasted thoroughly before they can be

eaten.
Fresh morel mushrooms contain natural toxins which can not be removed
by only roasting the mushrooms.
Claim 21.
The proper washing of hands removes all harmful bacteria from the skin.
Even proper washing of hands does not remove all bacteria. Small skin
damage and undersides of nails affect the amount of bacteria. Hands must be
properly washed between different phases of work.
Claim 22.
Appropriate freezing improves the lastingness of a product.
16
Freezing prevents microbe reproduction because frozen water can not be

used by microbes for reproduction. Frozen products have recommended
storing times, and freezing never improves the microbiological quality of a
product. Frozen products should be defrosted slowly in a cold storage unit
when they are going to be used. A product that has been defrosted once can
not be frozen again.
Claim 23.
All cold storage units in food production areas must contain a thermometer.
The monitoring and logging of temperatures is an important part of the .

Thermometers are a vital tool for this and must be used.
Claim 24.
Temperature does not affect the speed of microbe reproduction.
Temperatures are very important for the reproduction abilities of microbes.

All microbes have their own optimal temperatures where reproduction is
the fastest.
17
Claim 25.
Temperature measurements stated in the own-check plan must be done

according to the own-check plan.
Only regularly done measurements can prove that the own-check plan has
been adhered to at a workplace.
Claim 26.
Own-check plans must not be changed.
Own-check plans must be updated when changes happen in the workplace.
Claim 27.
Vinegar lowers the pH value of a product and in this way makes the product
last better.
Especially the growth of bacteria can be prevented by increasing the acidity

of a product.
18
Claim 28.
If a summer restaurant is located next to a lake with clean water, the water
in the lake can be used for washing fruits.
All food preparation requires the use of water that is tap water quality.
Claim 29.
Officials benefit from own-check plans the most because a large part of
planning the monitoring is given to the food product industry's companies.
Own-check plans that are done well make it easier for companies to upkeep
food product safety because resources used for monitoring can be focused on
things essential for company activities. Knowledge of the quality of the
activities will also improve when the activities are planned. In the best case
customer satisfaction, profitability and officials' trust will improve.
Claim 30.
In Finland the milk found in cartons in stores is rarely pasteurized.
19
In Finland the milk found in cartons in stores is almost always pasteurized

milk. Only raw milk that has been bought directly from a dairy farm is not
usually pasteurized.
Claim 31.
Bacteria spores are destroyed in freezers.
Bacteria do not reproduce in freezers. However, the spores of the bacteria

do not get destroyed during freezing.
Claim 32.
Boxes meant for transporting food can be stored outside if there is no space
indoors.
Food transportation boxes must be stored in an area where they do not get
dirty. Restaurant and transportation companies agree on the frequency of
collection and cleaning of boxes and trolleys.
Claim 33.
Working areas and surfaces must be cleaned regularly during work shifts
and after work is over.
20
Regular cleaning, done every 2-4 hours, of working equipment and surfaces
with clean cleaning equipment, substances and water gets rid of leftover
pieces of food, dust and other dirt that protects microorganisms and is used
as living space by the organisms
Claim 34.
A food poisoning epidemic is a situation where at least 10 people have

become sick with similar symptoms after consuming the same food product
or ingredient.
A food poisoning epidemic means a situation where at least 2 people have

become sick with similar symptoms after consuming the same food or drink.
Claim 35.
Health inspectors cannot inspect restaurant kitchens.
The work of health inspectors requires making inspections in food

production areas such as food stores and restaurants.
21
Claim 36.
Blue cheese doesn't contain living mould.
Clean, controlled and living moulds are used when producing blue cheese.
The moulds create various taste ingredients in the cheese. The ready cheese
still contains these living moulds
Claim 37.
Food can be tasted with the fingers.
Food must never be touched with the fingers if it is not necessary. Spoons
should be used for tasting
Claim 38.
Food products can be used after the last use-by-date if the product does not
look spoiled.
The last use-by-date must be marked on easily perishable food products. The
products can not be used nor sold after this date.
22
Claim 39.
A cleaning and washing program must be included in the own-check plan.
Areas that need to be cleaned, washing and cleaning methods for each area
and specific cleaning equipment and substances (if required) must be listed
in the own-check plan. The effectiveness of the cleaning must be checked
visually daily and the responsible person has to log results for example once
a week or always when abnormalities are noticed.
Claim 40.
Rings can be used when handling unpacked food products.
Rings cannot be used when handling unpacked food products, because

microbes have optimal growth conditions underneath them.
23

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HYGIENE

LE HOANG LONG – TRISTAN LE

The lastingness of food products can also be improved

The activity of water contained in food products can be

Ice cube machines do not need to be cleaned separately,

Mashed potato is not an easily perishable food product.

Hepatitis A is never spread in food products.

Minced meat that has been prepared in a store can be sold

When handling food products, employees should not touch

A salmonella certificate is required from every beginning

Yersinia bacteria has been found on fields and in fresh

Mashed potato is an easily perishable food product.

Freezing in a sufficiently cold temperature improves the

Spices cannot cause food poisoning.

Eating is not allowed while preparing food.

Hand towels made out of cloth can be used at a hand

High salt content prevents harmful microbes from

Food products can be sold after the last use-by-date if it is

New products that are to be moved into cold storage are

If a can of canned food has bloated and become larger, the

When food products are stored in the correct temperatures,

Fresh morel mushrooms must be roasted thoroughly before

Appropriate freezing improves the lastingness of a product.

All cold storage units in food production areas must contain

Temperature does not affect the speed of microbe

Temperature measurements stated in the own-check plan

Own-check plans must not be changed.

Vinegar lowers the pH value of a product and in this way

If a summer restaurant is located next to a lake with clean

Officials benefit from own-check plans the most because a

In Finland the milk found in cartons in stores is rarely

Bacteria spores are destroyed in freezers.

Boxes meant for transporting food can be stored outside if

Working areas and surfaces must be cleaned regularly

A food poisoning epidemic is a situation where at least 10

Health inspectors can not inspect restaurant kitchens.

Blue cheese doesn't contain living mould.

Food can be tasted with the fingers.

Food products can be used after the last use-by-date if the

A cleaning and washing program must be included in the

Rings can be used when handling unpacked food products.

The lastingness of food products can also be improved during treatment by

Correct answer: Correct

Ingredients and their handling equipment must be kept separate from

The activity of water contained in food products can be lowered by adding

Correct answer: Correct

Correct answer: Incorrect

Explanation for the answer

Explanation for the answer

Mashed potato is not an easily perishable food product.

Correct answer: Incorrect

Explanation for the answer

Hepatitis A is never spread in food products.

Correct answer: Incorrect

Explanation for the answer

Correct answer: Correct

Correct answer: Correct

Explanation for the answer

A salmonella certificate is required from every beginning employment in a

Correct answer: Correct

Explanation for the answer

A salmonella certificate is required from any employees or trainees who are

Correct answer: Correct