Test 3 - Hygiene Passport Practice Test

HYGIENE PASSPORT PRACTICE TEST
TEST 3
Choose the correct answer regarding to proper True False

Hygiene treatments
Claim 1.
Bacteria spores can not be found inside the cans of canned food.
Claim 2.
Food tasting must be done with a spoon.
Claim 3.
If food is prepared to be served later, the finished products must

be cooled as soon as possible for storage.
Claim 4.
Food products containing preservatives will also spoil.
Claim 5.
Health inspectors can not inspect a workplace's own-check plan's

monitoring logs.
Claim 6.
Only reproductive microbes are destroyed during sterilization.

Bacteria spores are not destroyed.
Claim 7.
Hepatitis A is never spread in food products.

Claim 8.
Workers in the food industry, e.g. an online store sselling food

products, must inform local food control authorities about their
activities.
Claim 9.
If the temperature of food that is to be served while warm is too

low it must not be marked down on the own-check plan's
monitoring logs.
Claim 10.
Disinfecting reduces the amount of microbes from work surfaces

and equipment.
Claim 11.
Headwear is used in kitchens to protect the employee's hair from

getting dirty.
Claim 12.
Own-check plans are always the task of employers and superiors.
Claim 13.
Waste bins to be used in kitchens must be water-proof and easily

cleanable.
Claim 14.
Kitchens in hospitals should have separate spaces for different

work phases such as the treatment of root vegetables, baking and
dishwashing.
Claim 15.
If an employee gets a small wound on his or her hand, it is enough

to protect it with a bandage.
Claim 16.
After handling waste it is important to check the cleanliness of

one's work clothes and keep care of hand hygiene.
Claim 17.
Temperature affects the speed of microbe reproduction.
Claim 18.
UHT-treated milk products can be stored in room temperature.
Claim 19.
Foreign raspberries may be used for making food if the product

will be kept well refrigerated.
Claim 20.
Protective gloves are used to protect employees' hands from dirt,

so that their hands do not need to be washed as often.
Claim 21.
Food production employees are only allowed to wear their work

outfit at their workplace, the food production area.
Claim 22.
Packages for non-easily perishable food products must have a

label indicating their best-before date.
Claim 23.
Working areas and equipment must always be cleaned by using

plenty of water.
Claim 24.
Food must not be served heated for over 2 hours.

Claim 25.
Moulds can not create mould toxins.
Claim 26.
Jewellery and watches must be removed from one's hands before

washing hands.
Claim 27.
Appropriate freezing improves the lastingness of a product.
Claim 28.
The transportation company is responsible for the approproate

storing temperature of food during transportation.
Claim 29.
Botulism, a food poisoning caused by clostridium botulinum, can

be lethal.
Claim 30.
Ultra-high-temperature processing (UHT) uses higher

temperatures than pasteurizing.
Claim 31.
Dirt and dust can make microbes spread to food products.
Claim 32.
Chefs can use their work shoes only inside the food production
area.
Claim 33.
Packages of easily perishable food products must have a label

indicating their best-before date.
Claim 34.
Sterilizing destroys all microbes and bacteria spores.
Claim 35.
Waste does not cause a hygiene risk because it is stored in

separate containers.
Claim 36.
Sterilizing only destroys microbes capable of reproducing.
Claim 37.
Vinegar lowers the pH value of a product and in this way makes

the product last better.
Claim 38.
Samples taken from batches of food prepared in large kitchens

must be stored for 1-2 months.
Claim 39.
Food production areas need to have a changing room.
Claim 40.
Listeria is an environmental bacteria that can reproduce in food

products.
ANSWER
1. Correct answer: Correct

Explanation for the answer
Canned foods are produced with sterilization which destroys all bacteria spores.
Food must never be touched with the fingers if it is not necessary. Spoons should be
used for tasting.
Hot, cooked food must be cooled to under 6 degrees Celsius in under 4 hours. Cooling
large amounts of products requires the use of actual cooling devices, from which the
cooled products must be moved to their appropriate cold storage units.
Preservatives only slow down the spoiling done by microbes. In the European Union all
allowed preservatives have an E-code.
5. Correct answer: Incorrect
Health inspectors make routine inspections in food production areas. The monitoring
logs of the own-check plans are also part of the inspections. The logs must be stored for
1 year in the workplace. Only stored logs can prove that the workplace has followed its
own-check plan accordingly.
During sterilization (e.g. during canned food production) all microbes and bacteria
spores are destroyed. This way easily perishable products will be able to last long in
room temperature.

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.
All workers in the food industry must inform food control authorities about their
activities. The informing must be done before beginning the activities. When founding a
food industry workplace, e.g. a sausage factory, the activities must also be approved by
the authorities.
Measured temperatures must be marked down in the own-check plan's monitoring logs,
even if they are too high or too low. The logs must also contain information on what
fixing procedure has been made to correct the incorrect temperature.
Correctly done disinfection reduces the amount of microbes excellently on work

surfaces and equipment.
Headwear is used to prevent the employee's hair from getting into the prepared food.
Superiors are responsible for making sure that all employees know the company's own-
check plan as well as their responsibilities in the plan. Working according to the own-
check plan itself is the responsibility of everybody in the company.

Waste bins to be used in kitchens must be water-proof so that waste liquids do not pour
onto the floor. They must also be easy to clean so that the cleaning process during
emptying is as easy as possible.
When each work phase is done in its own separate area the work is hygienic and the risk
of cross-contamination is smaller.
A bandage alone is not enough. A single-use glove should also be worn on the hand; this
prevents water from entering the wound.
If work clothes get badly dirty when handling waste they should be changed before
continuing working. Hand hygiene is also important to give specific attention to after
handling waste.
Temperatures are very important for the reproduction abilities of microbes. All
microbes have their own optimal temperatures where reproduction is the fastest.
In UHT (ultra high temperature) -treatment products are rapidly heated to a high
temperature and packaged in sterilized packaging. This is why treated products cana be
kept in room temperature.

Foreign raspberies must always be properly heated by boiling before serving. Using non-
heated foreign rasberries creates a risk of listeria.
Gloves are also used to protect food from microbes spread by hands. Gloves are a great
way to keep work hygiene good when tasks must be changed quickly. Gloves must be
changed regularly enough while working to keep hygiene good. It is also good to
properly wash and dry one's hands when changing gloves. Gloves must always be
changed immediately after touching door handles or taps.
The work outfit can only be worn inside the food production area; this prevents
microbes from spreading into the area from the clothes.
Packaging labels for non-easily perishable food products show the best-before date. The
accuracy of the date is determined by the product's shelf life. The product may be used
after the date if its sensory qualities, such as smell, taste and look are impeccable.
Water is an important part of cleaning and washing. Water acts as a solvent and
substance that transports dirt away. However it is also important to dry the surfaces
and equipment properly, because microbes grow and reproduce easily in moist
environments.
If food is served for over 2 hours after being prepared, it is safer to cool it quickly to
under 8 degrees Celsius and heat it just before serving.

Some moulds can create mould toxins such as mycotoxins and aflatoxins. Because of
this mouldy products should not be used.
Jewellery and watches must always be removed before washing. They must also not be
used while preparing food because they collect microbes which may travel into the
prepared food and cause food poisoning risks.
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.
Drivers ensure that food is being stored in the right temperature, and that packages do
not get damaged. The person receiving the delivery inspects the delivery and makes
sure products quickly get placed in the appropriate storing place.
Clostridium botulinum creates a very deadly toxin called botulin. The food poisoning
caused by botulin can cause death.
Ultra-high-temperature processing is done in much higher temperatures than

pasteurizing. UHT destroys most bacteria spores and because of this products that have
been treated with UHT can be stored in room temperature.

Different kinds of impurities, such as dirt and dust, contain microbes. If dirt or dust gets
onto a food product then the microbes contained will also spread onto the product.
Work shoes must not be worn outside the workplace to prevent microbes from
spreading into the food production area.
Packages of easily perishable food products always require a label indicating the last
day of use and storing instructions. The shown date is valid only for unopened products
that have been stored in the right temperature.
Canned foods are prepared by sterilizing them. This way easily perishable food products
are able to last for years in room temperature.
Bad waste management hygiene or food products getting into contact with waste can
cause hygiene risks.
Sterilizing destroys reproductive spores as well as bacteria spores. Canned foods are
produced with sterilization.
Especially the growth of bacteria can be prevented by increasing the acidity of a

product.
Samples are taken from large kitchens' food batches to trace possible food poisoning
causes easier. Samples must be taken daily from all batches being somehow served or
sold and the samples must be stored appropriately marked in a freezer for 1-2 weeks.
During this time a majority of food poisoning symptoms start to appear.
Employees need a changing room which has a separate storage space for clean work
clothes.
Listeria monocytogenes is a bacteria that causes diseases in humans; it is common in

you environment. The optimal temperature for the bacteria is the internal temperature
of humans, 30 to 37 degrees Celsius; however it can also reproduce in refrigeration
temperatures. The bacteria can reproduce especially easily in vacuum-packed products
because of their long storing times.

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HYGIENE PASSPORT PRACTICE TEST

Choose the correct answer regarding to proper True False

Food tasting must be done with a spoon.

If food is prepared to be served later, the finished products must

Food products containing preservatives will also spoil.

Health inspectors can not inspect a workplace's own-check plan's

Only reproductive microbes are destroyed during sterilization.

Hepatitis A is never spread in food products.

Workers in the food industry, e.g. an online store sselling food

If the temperature of food that is to be served while warm is too

Disinfecting reduces the amount of microbes from work surfaces

Headwear is used in kitchens to protect the employee's hair from

Own-check plans are always the task of employers and superiors.

Waste bins to be used in kitchens must be water-proof and easily

Kitchens in hospitals should have separate spaces for different

If an employee gets a small wound on his or her hand, it is enough

After handling waste it is important to check the cleanliness of

Temperature affects the speed of microbe reproduction.

UHT-treated milk products can be stored in room temperature.

Foreign raspberries may be used for making food if the product

Protective gloves are used to protect employees' hands from dirt,

Food production employees are only allowed to wear their work

Packages for non-easily perishable food products must have a

Working areas and equipment must always be cleaned by using

Food must not be served heated for over 2 hours.

Moulds can not create mould toxins.

Jewellery and watches must be removed from one's hands before

Appropriate freezing improves the lastingness of a product.

The transportation company is responsible for the approproate

Botulism, a food poisoning caused by clostridium botulinum, can

Ultra-high-temperature processing (UHT) uses higher

Dirt and dust can make microbes spread to food products.

Packages of easily perishable food products must have a label

Sterilizing destroys all microbes and bacteria spores.

Waste does not cause a hygiene risk because it is stored in

Sterilizing only destroys microbes capable of reproducing.

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

Samples taken from batches of food prepared in large kitchens

Food production areas need to have a changing room.

Listeria is an environmental bacteria that can reproduce in food

1. Correct answer: Correct

2. Correct answer: Correct

Explanation for the answer

3. Correct answer: Correct

Explanation for the answer

4. Correct answer: Correct

Explanation for the answer

5. Correct answer: Incorrect

Explanation for the answer

6. Correct answer: Incorrect

Explanation for the answer

7. Correct answer: Incorrect

8. Correct answer: Correct

Explanation for the answer

9. Correct answer: Incorrect

Explanation for the answer

10. Correct answer: Correct

Explanation for the answer

Correctly done disinfection reduces the amount of microbes excellently on work