T F

1.
If there are any problems in temperature or sensory quality of
delivered food products, a spoken report to one's supervisor is
sufficient.

2.
Customers and employees must have their own, separate
toilets.

3.
An animal can be slaughtered in a restaurant if a special
permit has been granted.

4.
Food products are allowed to freeze during transport and this
does not cause any harm.

5.
Received food products must be stored where there is the
most space for them in the storage facility.

6.
Dirty root vegetables can be handled in the same area where
desserts are produced.

7.
The incoming goods should always be checked to prevent the
pests in the food premises.

8.
Food production areas need to have a changing room.

9.
The transportation company is responsible for the approproate
storing temperature of food during transportation.
10.
When receiving products one must make sure that they are
moved into their appropriate, separate storage areas as soon
as possible after the receival check.

11.
Packages for non-easily perishable food products must have a
label indicating their best-before date.

12. When evaluating or checking the quality of food it is enough to

check the dates on the packaging
13.
When there is packaged meat in a delivery load, it can be
safely left at room temperature for a few hours.

14.
Food production areas need to have a changing room.

15.
Dirty root vegetables can be stored in cardboard boxes above
meat products on cold room shelves.

16.
Kitchens in hospitals should have separate spaces for different
work phases such as the treatment of root vegetables, baking
and dishwashing.

17.
When unprotected, cooked and uncooked food products must
be stored in separate areas.

18.
An animal can be slaughtered in a restaurant if a special
permit has been granted.

19. It's not necessary to check the receiving goods and products
before storing, as long as we trust the supplier
20.
Food products must be traceable, i.e. it must be possible, if
necessary, to prove from where the raw materials were
obtained.

21.
All transport companies can transport food to restaurants
provided that their vehicles are spacious enough.

22. Bacteria can reproduce in more dry environments than moulds

23.
Freezing products in a sufficiently cold temperature, does not
affect on their quality.

24. Blanching improves the lastingness of for example vegetables when they are
stored in freezing
25.
Disinfecting reduces the amount of microbes from work surfaces and
equipment.

26.
It is the kitchen chefs responsibility to make sure about the
quality of the insects edible products used as served food.

27. A grated carrot spoils faster than an entire carrot

28. Oiva is a system which helps to assess the food product safety of different
workplaces
29.
When washing dishes, the prewashing must not be done with
hot water.

30.
Farmed insect products may be marketed as foodstuffs but not as a
whole food

31. In commercial kitchens, it is necessary to nominate the people

in charge of the own-check plan
32. It is important to visually monitor cleanliness on a daily basis in
addition to regular cleaning
 33.
Visual evaluation is enough to check the cleanliness of working areas and
equipment

34. Raw milk can contain yersinia

35.
In a cramped or nearly full storage facility, food products that
can easily perish can be stored on the floor if it has just been
washed.

36. Easily perishable food products do not require a storage

instruction label if it is a commonly known product
37.
When receiving products one must make sure that they are
moved into their appropriate, separate storage areas as soon
as possible after the receival check.

38. Raw ingredients containing gluten must be labelled and stored

in closed containers in a storage room
39. The gas in protective gas packaging completely prevents
harmful microbes from growing
40. The storage temperature of the products in the warehouse
should be less than + 18 ° C to prevent the eggs of pests from
hatching inside the dry products and turning into larvae

Answer

Claim 1.
If there are any problems in temperature or sensory quality of delivered food
products, a spoken report to one's supervisor is sufficient.

Correct answer: Incorrect

Explanation for the answer

Mistakes or abnormalities in temperature or sensory quality of delivered easily

perishable products must always be logged in the own-check plan forms.
Claim 2.
Customers and employees must have their own, separate toilets.

Correct answer: Correct

Explanation for the answer

Strict toilet and hand hygiene must be used in food production. This is not
possible if toilets are shared with customers.

Claim 3.

An animal can be slaughtered in a restaurant if a special permit has been

granted.

Correct answer: Incorrect

Explanation for the answer

It is prohibited to slaughter animals in restaurants.

Claim 4.

Food products are allowed to freeze during transport and this does not cause
any harm.

Correct answer: Incorrect

Explanation for the answer

Food must not be frozen during transport as this will impair the hygienic
quality of the food products. Perishable food products that require cold
storage are transported in temperatures that do not exceed those set for
storing perishable food products.

Claim 5.

Received food products must be stored where there is the most space for
them in the storage facility.
Correct answer: Incorrect

Explanation for the answer

Received food products are stored based on the FIFO method (First In, First
Out) which means that products already stored in the storage facility are
moved to the front to be used or taken first, and any new products are placed
behind or after any prior ones. This way the products are taken out of storage
in the order they arrived in and the amount of wastage is reduced.

Claim6
Dirty root vegetables can be handled in the same area where desserts are
produced.

Correct answer: Incorrect

Explanation for the answer

Dirt always contains many microbes. Dirty root vegetables must be handled
separately from other products so that the microbes in the dirt do not spread
to other food products.

Claim 7.
The incoming goods should always be checked to prevent the pests in the
food premises.

Correct answer: Correct

Explanation for the answer

To prevent pests in the food premises the incoming packages should be

checked for any insects or pests infestation before entering to the warehouses
and then arranged on shelves. They should not be stored outdoors to prevent
being attacked by pests.

Claim 8.
Food production areas need to have a changing room.
Correct answer: Correct

Explanation for the answer

Employees need a changing room which has a separate storage space for
clean work clothes.

Claim 9.
The transportation company is responsible for the approproate storing
temperature of food during transportation.

Correct answer: Correct

Explanation for the answer

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.

Claim 10.
When receiving products one must make sure that they are moved into their
appropriate, separate storage areas as soon as possible after the receival
check.

Correct answer: Correct

Explanation for the answer

Products should be moved into their own storage areas as soon as possible
after the receival check. Easily perishable food products can not be stored in
room temperature for longer than 10-15 minutes.

Claim 11.

Packages for non-easily perishable food products must have a label indicating
their best-before date.
Correct answer: Correct

Explanation for the answer

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.

Claim 12.
When evaluating or checking the quality of food it is enough to check the
dates on the packaging.

Correct answer: Incorrect

Explanation for the answer

Claim 13.

When there is packaged meat in a delivery load, it can be safely left at room
temperature for a few hours.

Correct answer: Incorrect

Explanation for the answer

The cold chain of meat products in a delivery load must not be broken.

Claim 14.
Food production areas need to have a changing room.

Correct answer: Correct

Explanation for the answer

Employees need a changing room which has a separate storage space for
clean work clothes.

Claim 15.

Dirty root vegetables can be stored in cardboard boxes above meat products
on cold room shelves.

Correct answer: Incorrect

Explanation for the answer

Dirt always contains many microbes. Dirty root vegetables must be handled
separately from other products so that the microbes in the dirt do not spread
to other food products.

Claim 16.

Kitchens in hospitals should have separate spaces for different work phases
such as the treatment of root vegetables, baking and dishwashing.

Correct answer: Correct

Explanation for the answer

When each work phase is done in its own separate area, then the work is
hygienic and the risk of cross-contamination is smaller.

Claim 17.
When unprotected, cooked and uncooked food products must be stored in
separate areas.

Correct answer: Correct

Explanation for the answer

Unprotected cooked and uncooked food products must have separate storage
areas to prevent cross-contamination.
Claim 18.
An animal can be slaughtered in a restaurant if a special permit has been
granted.

Correct answer: Incorrect

Explanation for the answer

It is prohibited to slaughter animals in restaurants.

Claim 19.

It's not necessary to check the receiving goods and products before storing,
as long as we trust the supplier.

Correct answer: Incorrect

Explanation for the answer

To prevent pests in the food premises the incoming goods must be checked
for any insects or pests infestation or even for their traces before entering to
the warehouses. This prevents the spreading of the pests inside the store and
then to the other parts of the food premises.

Claim 20.

Food products must be traceable, i.e. it must be possible, if necessary, to

prove from where the raw materials were obtained.

Correct answer: Correct

Explanation for the answer

Traceability is used to prove from where the raw materials were obtained and
to where the finished products have been delivered.

Claim 21.
All transport companies can transport food to restaurants provided that their
vehicles are spacious enough.

Correct answer: Incorrect

Explanation for the answer

Professional transporting of food requires certification from the appropriate

authorities as well as an own-check plan.

Claim 22.
Bacteria can reproduce in more dry environments than moulds.

Correct answer: Incorrect

Explanation for the answer

Only some moulds can reproduce in very dry products. For example, bread
becomes spoiled only due to mould; bacteria and yeasts can not reproduce in
the bread.

Claim 23.
Freezing products in a sufficiently cold temperature, does not affect on their
quality.

Correct answer: Incorrect

Explanation for the answer

Products can be stored by freezing them, but one must notice that freezing
affects the quality of different food products. For example, fish, meat and
baked goods dry up easily during freezing, so the quality of products stored in
freezing must be checked regularly.

Claim 24.
Blanching improves the lastingness of for example vegetables when they are stored in
freezing.
Correct answer: Correct

Explanation for the answer

Blanching, which means quick boiling, stops enzymic activity on the surface of
vegetables by destroying microbe activity. This way vegetables do not dry on the
surface while freezing them. Blanching can also be used for example to get rid of
naturally occuring toxins in morel mushrooms to make them edible. In this case
blanching is done many times and the boiling water is changed between boilings.

Claim 25.
Disinfecting reduces the amount of microbes from work surfaces and equipment.

Correct answer: Correct

Explanation for the answer

Correctly done disinfection reduces the amount of microbes excellently on work
surfaces and equipment.

Claim 26.

It is the kitchen chefs responsibility to make sure about the quality of the
insects edible products used as served food.

Correct answer: Incorrect

Explanation for the answer

Insect farmers and manufacturers of insect products are responsible for
ensuring that the foodstuffs produced and marketed by them are safe for
consumers. Insect farmers are controlled in the same way as other food
business operators.

Claim 27.
A grated carrot spoils faster than an entire carrot.

Correct answer: Correct

Explanation for the answer

Treating a carrot and grating it shortens the time it lasts. During grating
microbes spread onto the carrot and water inside the carrot becomes
available for the microbes to use. Grated products also have more surface
area than intact products; microbes, especially ones that require oxygen, are
suitable to live on the surface of products.

Claim 28.
Oiva is a system which helps to assess the food product safety of different workplaces.

Correct answer: Correct

Explanation for the answer

Municipality food control authorities do routine inspections at workplaces. Oiva is the
publishing system for the results of these inspections, and is co-ordinated by
Ruokavirasto.

Claim 29.
When washing dishes, the prewashing must not be done with hot water.

Correct answer: Correct

Explanation for the answer

Prewashing must be done with cool-temperatured water. Too hot water can
burn albumin spots onto the surface of the dish and create biofilm, which is a
suitable growing environment for microbes.

Claim 30.
Farmed insect products may be marketed as foodstuffs but not as a whole food.

Correct answer: Correct

Explanation for the answer

The sale and use of insects as food only applies to insect products that are made and
controlled in compliance with food legislation. An insect farmer must be a registered
food business operator. The farmed insects products placed on the market as products
other than foodstuffs may not be sold as food.
Claim 31.
In commercial kitchens, it is necessary to nominate the people in charge of
the own-check plan.

Correct answer: Correct

Explanation for the answer

Designated persons who have been trained for the task are responsible for
the various areas of the own-check plan.

Claim 32.

It is important to visually monitor cleanliness on a daily basis in addition to

regular cleaning.

Correct answer: Correct

Explanation for the answer

Everyone working in a food premises must constantly monitor its cleanliness.

Claim 33.

Visual evaluation is enough to check the cleanliness of working areas and equipment.

Correct answer: Incorrect

Explanation for the answer

When working the results of cleaning can be evaluated visually, but it is good to occasionally do
tests by taking bacteria samples from surfaces and equipment. The microbiological quality of
food products that have been treated in some way is a good measure for the effectiveness of
cleaning. It is a good idea to name a responsible person to monitor the results of cleaning
regularly.

Claim 34.
Raw milk can contain yersinia.

Correct answer: Correct

Explanation for the answer
Raw milk has not been pasteurized. Yersinia is destroyed when milk is heated
to over 70 degrees Celsius; in other words it is destroyed when the milk is
pasteurized.

Claim 35.

In a cramped or nearly full storage facility, food products that can easily perish
can be stored on the floor if it has just been washed.

Correct answer: Incorrect

Explanation for the answer

Easily perishable food products must always have shelves or a platform in
storage facilities. Food products can never be stored on the floor.

Claim 36.
Easily perishable food products do not require a storage instruction label if it is
a commonly known product.

Correct answer: Incorrect

Explanation for the answer

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.

Claim 37.

When receiving products one must make sure that they are moved into their
appropriate, separate storage areas as soon as possible after the receival
check.

Correct answer: Correct

Explanation for the answer

Products should be moved into their own storage areas as soon as possible
after the receival check. Easily perishable food products can not be stored in
room temperature for longer than 10-15 minutes.

Claim 38.
Raw ingredients containing gluten must be labelled and stored in closed
containers in a storage room.

Correct answer: Correct

Explanation for the answer

Raw ingredients containing allergens and gluten must be labelled and stored
separately in closed containers.

Claim 39.

The gas in protective gas packaging completely prevents harmful microbes

from growing.

Correct answer: Incorrect

Explanation for the answer

The amount of oxygen in protective gas is changed to make it harder for most
microbes to grow. Some harmful microbes can withstand exceptional
conditions and will be able to reproduce even in protective gas packages.
Additionally, the protective gas in the packages will try to equalize with the air
around it, so the amount of gas can change.

Claim 40.
The storage temperature of the products in the warehouse should be less
than + 18 ° C to prevent the eggs of pests from hatching inside the dry
products and turning into larvae.

Correct answer: Correct

Explanation for the answer

To prevent pests in food establishments, the warehouses containing dry
goods must be well ventilated and the storage temperature must always be
below + 18 ° C. This prevents the hatching of insect eggs to larvae or growing
to adult insects. Incoming goods should also be checked before arranging on
shelves.