Which European regulation governs the hygiene of foodstuffs and the obligation to have procedures based on HACCP?
Reg. EU 2016/679
Reg. EC 852/2004
D.Lgs. 81/2008
Reg. EC 1272/2008
Question 2 · Single choice · 30s · 1 pt
Who is primarily responsible for food safety?
The final consumer
The food business operator (OSA)
The raw material supplier only
The ASL
Question 3 · Single choice · 30s · 1 pt
How many principles does the HACCP system have?
10
5
7
14
Question 4 · Single choice · 30s · 1 pt
What is the first principle of HACCP?
Establish corrective actions
Identify the hazards to be prevented, eliminated or reduced to acceptable levels
Verify the effectiveness of the procedures
Keep records
Question 5 · Single choice · 30s · 1 pt
What is a critical control point (CCP)?
The moment of the ASL inspection
Any processing step, without distinction
A step at which control is possible and essential to prevent, eliminate or reduce a hazard to an acceptable level
The place in the kitchen where detergents are stored
Question 6 · Single choice · 30s · 1 pt
At what temperature are most perishable chilled foods kept, in practice?
Between +8 and +12 °C
Between 0 and +4 °C
At room temperature, if covered
Between -18 and -20 °C
Question 7 · Single choice · 30s · 1 pt
At what temperature must frozen foods be kept?
-5 °C
-18 °C or lower
+4 °C
0 °C
Question 8 · Single choice · 30s · 1 pt
In which temperature range do bacteria multiply fastest in food?
Only around 0 °C
Between about +5 and +60 °C
Below -18 °C
Above +100 °C
Question 9 · Single choice · 30s · 1 pt
How is food correctly thawed?
On the work surface at room temperature
In a bowl of still lukewarm water
In the sun
In the refrigerator, at a controlled temperature, or directly during cooking
Question 10 · Single choice · 30s · 1 pt
What does FIFO mean in pantry management?
The cheapest product is used
The freshest product is used first
The first product in is the first to be used
Products are thrown away after one week
Question 11 · Single choice · 30s · 1 pt
How is cross-contamination between raw and cooked foods avoided?
By putting raw meat above cooked food in the refrigerator
By using the same knife as long as it is dried
By using separate chopping boards and utensils and keeping raw and cooked foods separate and covered
By washing the chopping board only at the end of the day
Question 12 · Single choice · 30s · 1 pt
A cook has diarrhoea and a fever. What must they do?
Work only on dishwashing
Work with gloves
Tell the person in charge immediately and not handle food
Take a medicine and continue the shift
Question 13 · Single choice · 30s · 1 pt
How many allergens to be highlighted are listed in annex II of Reg. EU 1169/2011?
10
7
14
20
Question 14 · True / False · 20s · 1 pt
Fish to be served raw must normally undergo a freezing treatment first (for example at least -20 °C for 24 hours) to kill parasites.
True
False
Question 15 · Multiple choice · 45s · 1 pt
Which of these are physical hazards in food? (2 answers)
Glass fragments
Detergent residues
Salmonella
Metal splinters
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