Food Hygiene Food 5 - Drive

The correct concentration of detergent significantly affects the cleaning result.

• True

• False

The accumelation of waste at the preparing area of the food premises are one of the reasons for pests invasion.

• True

• False

Food premises should be cleaned regularly from food residues and splashes, likewise equipment, transport vehicles and packaging, to prevent pests.

• True

• False

The waste disposal instructions for a food production area need to tell who is responsible for emptying the area's waste into the waste room's recycling bins.

• True

• False

If an employee has inflamed wounds on their hands, they must not handle easily perishable food products.

• True

• False

After washing one's hands the tap must be closed using a hand towel, otherwise the hands can become dirty again.

• True

• False

Samples taken from batches of food prepared in large kitchens must be stored for 1-2 months.

• True

• False

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.

• True

• False

Ingredients should always be handled with clean equipment instead of hands whenever possible.

• True

• False

It is recommended to use a hand dryer for drying your hands because the air they produce is so hot.

• True

• False