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
Pergunta 2 · Escolha única · 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
Pergunta 3 · Escolha única · 30s · 1 pt
How many principles does the HACCP system have?
10
5
7
14
Pergunta 4 · Escolha única · 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
Pergunta 5 · Escolha única · 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
Pergunta 6 · Escolha única · 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
Pergunta 7 · Escolha única · 30s · 1 pt
At what temperature must frozen foods be kept?
-5 °C
-18 °C or lower
+4 °C
0 °C
Pergunta 8 · Escolha única · 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
Pergunta 9 · Escolha única · 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
Pergunta 10 · Escolha única · 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
Pergunta 11 · Escolha única · 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
Pergunta 12 · Escolha única · 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
Pergunta 13 · Escolha única · 30s · 1 pt
How many allergens to be highlighted are listed in annex II of Reg. EU 1169/2011?
10
7
14
20
Pergunta 14 · Verdadeiro / Falso · 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
Pergunta 15 · Múltipla escolha · 45s · 1 pt
Which of these are physical hazards in food? (2 answers)
Glass fragments
Detergent residues
Salmonella
Metal splinters
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