Food Hygiene and HACCP Course (EU): Cleaning, pests and cross-contamination

1. Question 1 sur 17

   What is the main difference between cleaning and disinfection?

   • ACleaning uses hot water, while disinfection always uses cold water
   • BThey are two different names for exactly the same job
   • CCleaning removes dirt; disinfection reduces micro-organisms
   • DCleaning is only for floors, while disinfection is only for hands
   Voir la réponse

   Réponse: C. Cleaning removes dirt; disinfection reduces micro-organisms

   The Codex General Principles of Food Hygiene define cleaning as removing dirt, food residue and grease, and disinfection as reducing micro-organisms to a level that does not harm food safety.

2. Question 2 sur 17

   According to the Commission notice, what is the typical order of steps for cleaning and disinfection?

   • ARemove visible dirt, clean, rinse, disinfect, rinse again
   • BDisinfect, rinse, remove visible dirt, clean, rinse again
   • CClean, disinfect, remove visible dirt, rinse, rinse again
   • DRinse, disinfect, clean, remove visible dirt, rinse again
   Voir la réponse

   Réponse: A. Remove visible dirt, clean, rinse, disinfect, rinse again

   The notice lists the typical steps as removing visible dirt, cleaning, rinsing, disinfection and rinsing again.

3. Question 3 sur 17

   Under EU hygiene law, how often must equipment that touches food be cleaned and, where needed, disinfected?

   • AOnly before an inspection is due
   • BOnly once a week, whatever the risk
   • COften enough to avoid any risk of contamination
   • DOnly when it looks visibly dirty
   Voir la réponse

   Réponse: C. Often enough to avoid any risk of contamination

   Annex II, Chapter V of Regulation 852/2004 says food-contact equipment must be effectively cleaned and, where necessary, disinfected often enough to avoid any risk of contamination.

4. Question 4 sur 17

   How should cleaning and disinfecting products be used?

   • AMixed together to make them work faster
   • BFollowing the manufacturer's instructions
   • CAs strong as possible, to be safe
   • DDiluted by eye with whatever water is nearby
   Voir la réponse

   Réponse: B. Following the manufacturer's instructions

   The Commission notice says cleaning and disinfection products should be used according to the manufacturer's instructions.

5. Question 5 sur 17

   What should a cleaning plan set out?

   • AOnly the cleaning budget for the year
   • BOnly the brand of cleaning cloths
   • COnly the names of the cleaning suppliers
   • DWhat to clean, when, how and by whom
   Voir la réponse

   Réponse: D. What to clean, when, how and by whom

   The Commission notice says businesses should decide what is cleaned, when, how and by whom.

6. Question 6 sur 17

   In which direction should cleaning move through a food business?

   • AFrom low-risk areas to high-risk areas
   • BFrom the bins towards the food areas
   • CIn any order, as long as it is done daily
   • DFrom high-risk areas to low-risk areas
   Voir la réponse

   Réponse: D. From high-risk areas to low-risk areas

   The notice says cleaning should go from high-risk to low-risk areas, without carrying contamination back to clean areas.

7. Question 7 sur 17

   How can a business check that its cleaning works?

   • ABy visual checks and, where needed, sampling
   • BBy using more cleaning product each week
   • CBy cleaning only before inspections
   • DBy asking customers if the kitchen smells clean
   Voir la réponse

   Réponse: A. By visual checks and, where needed, sampling

   The notice says visual checks and sampling for analysis should be used to verify cleaning and disinfection.

8. Question 8 sur 17

   Which cleaning products should be used where they could accidentally touch food?

   • AProducts suitable for food-contact surfaces
   • BProducts brought from home, such as air freshener
   • CThe strongest household bleach that is available
   • DAny strong product that is sold for washing cars
   Voir la réponse

   Réponse: A. Products suitable for food-contact surfaces

   The notice says only cleaning products suitable for food-contact surfaces should be used where incidental contact with food is possible.

9. Question 9 sur 17

   How must cleaning chemicals and other hazardous substances be stored under EU hygiene law?

   • AUnlabelled, so customers do not worry
   • BIn empty food containers so they are easy to find
   • CLabelled and kept in separate, secure containers
   • DOn the shelf above the salad bar
   Voir la réponse

   Réponse: C. Labelled and kept in separate, secure containers

   Annex II, Chapter IX of Regulation 852/2004 says hazardous and inedible substances must be labelled and stored in separate and secure containers.

10. Question 10 sur 17

    What is cross-contamination?

    • ACooking two different dishes in the same oven at the same time
    • BKeeping food in the freezer for longer than the label says
    • CBacteria or allergens spreading from one food or surface to another
    • DMixing two different cleaning products together in one bucket
    Voir la réponse

    Réponse: C. Bacteria or allergens spreading from one food or surface to another

    Cross-contamination happens when bacteria or allergens pass, for example, from raw meat to ready-to-eat food through hands, equipment or drips.

11. Question 11 sur 17

    A cook cuts raw chicken on a board, wipes it with a cloth and then cuts lettuce on it. What is the problem?

    • AThe lettuce will taste slightly of raw chicken
    • BThere is no problem at all as long as the cloth was dry
    • CBacteria from the chicken can reach the lettuce
    • DThe knife and the board will become blunt more quickly
    Voir la réponse

    Réponse: C. Bacteria from the chicken can reach the lettuce

    Raw and ready-to-eat food need separate equipment, or the equipment must be cleaned and disinfected between uses.

12. Question 12 sur 17

    What is "zoning" in a food business?

    • ASetting different prices for food at different times of day
    • BDividing the menu into starters, mains and desserts
    • CGiving each worker their own locker and coat hook
    • DPhysically separating activities, such as raw and cooked work
    Voir la réponse

    Réponse: D. Physically separating activities, such as raw and cooked work

    FSAI describes zoning as the physical separation of activities to prevent cross-contamination with allergens or biological hazards.

13. Question 13 sur 17

    According to the Commission notice, what should normally happen to outside doors to keep pests out?

    • ALeave them open only at night when the kitchen is empty
    • BProp them open with a bin so deliveries are easier
    • CKeep them open during service to let in fresh air
    • DKeep them closed except when loading or unloading
    Voir la réponse

    Réponse: D. Keep them closed except when loading or unloading

    The notice says doors should be kept closed except when loading or unloading, and gaps and standing water should be dealt with.

14. Question 14 sur 17

    Mice keep coming back to a storeroom. What does the Commission notice say should happen?

    • AIgnore it if no customer has seen them
    • BFind and deal with the cause, not just the mice
    • CPut more food out to keep them away from the kitchen
    • DUse any home-made poison near the food
    Voir la réponse

    Réponse: B. Find and deal with the cause, not just the mice

    The notice says a pest control programme should be in place and the cause of recurring problems should be investigated.

15. Question 15 sur 17

    What does EU hygiene law say about pets in food areas?

    • APets are allowed in the kitchen if they are clean and healthy
    • BPets are allowed anywhere once the business has closed for the day
    • CKeep pets out of places where food is handled or stored
    • DOnly cats are allowed, because they help to catch mice
    Voir la réponse

    Réponse: C. Keep pets out of places where food is handled or stored

    Annex II, Chapter IX says domestic animals must be kept out of places where food is prepared, handled or stored; where the authority allows access in special cases, it must not lead to contamination.

16. Question 16 sur 17

    How must food waste be handled under EU hygiene law?

    • AStored in open boxes next to clean food and packaging
    • BRemoved quickly and kept in closable containers
    • CLeft outside the back door in bags without a lid or bin
    • DKept beside the preparation area until the end of the week
    Voir la réponse

    Réponse: B. Removed quickly and kept in closable containers

    Annex II, Chapter VI says food waste must be removed from food rooms as quickly as possible and put in closable containers.

17. Question 17 sur 17

    Ice that touches food or drinks must be made from what kind of water?

    • APotable (drinking) water
    • BRainwater collected on site
    • CAny tap in the building
    • DWater left over from cooking
    Voir la réponse

    Réponse: A. Potable (drinking) water

    Annex II, Chapter VII of Regulation 852/2004 says ice that touches food must be made from potable water.

Clavier : 1–4 pour répondre, Entrée pour la question suivante.