zone 12 dry goods storage

A

B

CE F

D

Z7

Zone 12Dry goods storage

Zone 10Dish washing

Zone 9Cleaning materials and products store room

Zone 11Waste

Zone 7Kitchen

Zone 8Garnishing

WCClients

Zone 3Refrigerating chamber

Zone 4Preparation

Zone 1Reception of raw materials

Zone 2Frozen goods chamber

Zone 5Dressing rooms

WC personnel

Zone 6Take-Away

Z1 Z2 Z3 Z4

Z5 Z6 Z8 Z9 Z10 Z11 Z12


1 – The supplier that delivers merchandise:

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a) Must use proper work clothing, as well as any other visitor that enter the facility

b) Must use proper work clothing only if he/she is driving the transport vehicle

c) Doesn't need to use proper work clothing if the company rules for which he/she works for permits this

d) Doesn't need to use proper work clothing because he/she doesn't need to enter the facility

2 – Food products transport vehicles:

a) Do not need to be sanitized if the products to be delivered are packaged

b) Should transport nothing more than foodstuffs if any contamination may result from the transport

c) Should not be included in the companies sanitization plan because it only applies to the facility.

d) Should not be included in any preventive maintenance plan since they are submitted to periodic inspections just like personal vehicles


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3 – Merchandise reception areas:a) Do not need special care since

they are considered dirty zones

b) Should not have any type of equipment so that there is no barrier to the entrance of raw materials

c) Should be in the sun so that the visual inspection of all received products can be more efficient

d) Should be protected from the sun and rain and should always be kept clean and free


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4 – At the moment of reception:a) It is not necessary to verify raw

materials as long as they come with a technical information sheet or invoice

b) It is not necessary to verify raw materials as long as they come with a technical information sheet or invoice

c) The quantity of raw material received should be the same as the one ordered

d) The quantity of raw material received should be slightly higher than the one ordered, so that the scale error does not interfere with the desired quantity during production


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5 – Reception of merchandise:

a) Is not included in the processing flux gram

b) Does not interfere with traceability

c) Is an important stage to eliminate risks from the food chain

d) Is the only stage for which the supplier is liable and not the owner


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6 – Raw material lots, ingredients or packages rejected during reception:a) Should be immediately returned

to the supplier

b) Should be correctly identified and stored separately to be used in case of an emergency

c) Do not need any type of special care as long as they are treated outside the facility

d) Are not the suppliers responsibility


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7 – Reception records of one of the following should be kept:

a) Refrigerated products

b) Frozen products

c) Meat, poultry and fish

d) All raw materials and subsidiary materials


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8 – Package conditions of one of the following products should be verified:

a) Canned products

b) Vacuum packed products

c) All products

d) Fresh products


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9 – The best way to measure the temperature of a packaged product, at the time of reception, is by using:

a) Sensorial analysis

b) Infra-red thermometer

c) Mercury thermometer

d) Digital probe


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10 – If we want to realise a work instruction for fish reception, in which of the following regulations can we find appropriate temperature values for this stage:

a) Regulation (EC) n.º 178/2002

b) Regulation (EC) n.º 852/2004

c) Regulation (EC) n.º 853/2004

d) Regulation (EC) n.º 854/2004


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1- The existence of a monitoring system in a frozen goods chambers:

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a) Is a prerequisite

b) Is an ISO 22000 recommendation

c) Is not mandatory

d) Is not necessary because it does not measure the temperature of a frozen product

2 – Maximum internal temperature of a frozen product must be of:

a) -1 ºC

b) -12 ºC

c) -18 ºC

d) -35 ºC

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3- Frozen goods chamber:

a) Should be used to conserve any type of food

b) Should be used to freeze of any type of food

c) Should be used to freeze fresh products

d) Should not be used to freeze fresh products

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4 – Frozen foods:

a) Never deteriorate

b) Also have an expiring date

c) Can be held in the chamber for a maximum of 6 months

d) Are never considered high risk foods

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5 – The percentage of occupation of a frozen goods chamber should be of:a) 50 % so that the space for air

circulation is the same as the space occupied by the products

b) 75 % so that the space for air circulation allows a more efficient conservation of products

c) 100% so that conservation is more efficient and avoids waste of energy

d) None of the above

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6 – Deep frozen products:

a) Cannot be conserved in he frozen goods chamber

b) Can be conserved in the frozen goods chamber

c) Are products that are frozen in the frozen goods chamber


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7- After thawed:a) The product cannot return to the

frozen goods chamber

b) The product can return to the frozen goods chamber if it has been thawed for only two hours

c) The product can return to the frozen goods chamber as long as it presents ice crystals

d) The product can return to the frozen goods chamber within 24 hours

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8 - Freezing:

a) Does not alter the foods natural characteristics, except for its nutritional properties

b) Does not alter the foods natural characteristics, except for its colour

c) Does not alter the foods characteristics, except for its taste

d) Does not alter the foods characteristics, as long as it takes place in good conditions

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9 – Frozen foods:a) Cannot be considered

microorganism free, independent from the temperature at which they are frozen

b) Cannot be considered microorganism free, if they are at a temperature between 0 ºC e -18 ºC

c) Can be considered microorganism free if they are at a temperature less than – 18ºC

d) Can be considered microorganism free, independent of the temperature at which they are frozen

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10 – Inside the frozen goods chamber :a) Foods should be in direct contact

with air as long as correctly tagged

b) Foods should be packaged in bags and correctly tagged

c) Foods should be packaged in bags or in other appropriate packages and correctly tagged

d) Foods should be frozen in bags or in other appropriate packages and correctly tagged

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1- At refrigerating temperature, bacteria :

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a) Die

b) Multiply rapidly

c) Diminish/delay multiplication

d) Can occur in all of the above situations

2 – Inside the refrigerating chamber, which of the following foods is most susceptible to microbial growth :

a) Pasta

b) Minced meat

c) Bread

d) Boiled carrot

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3 - The refrigerating temperature interval is:

a) 0 ºC to 7 ºC

b) 1 ºC to 4 ºC

c) 3 ºC to 5 ºC

d) 2 ºC to 6 ºC

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4 - The refrigerating chambers should be cleaned:

a) Only with water to avoid deteriorating the chambers´ material or the risk of chemical contamination of food

b) With detergent and water to eliminate some grease that may exist in the chambers

c) With recommended products by companies that supply cleaning products

d) With water and bleach to guarantee efficient disinfection

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5 – Foods should be separated among each other and separated from the chambers walls in a way to:

a) Allow correct circulation of cold air between foods

b) Avoid transmission of odours

c) Avoid packages from “gluing” to the walls

d) All of the above

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6 – In case there are cooked foods in the same chamber where there are raw foods, the cooked foods should be stored:

a) In any place as long as they are correctly packaged

b) On the higher shelves where there are raw foods

c) On the lower shelves where there are raw foods

d) Anywhere

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7 – Cooked foods, except fish, when stored in refrigerating chambers up to 4ºC can remain there for a maximum time period of:

a) 24 hours

b) 36 hours

c) 48 hours

d) 72 hours

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8 – In the Refrigerating chamber:a) Foods should be stored as close as

possible to the walls so they can cool down quicker

b) Foods should be placed between the condensers and evaporators to cool down even faster

c) Foods should not be introduced hot to avoid raising its temperature

d) The door should be open many times as long as we are beyond good equipment that does not allow the temperature inside to increase

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9 – The refrigerating chamber should be used to:

a) Conserve foods

b) Conserve and thaw foods

c) Freeze foods

d) Conserve frozen foods

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10 – The temperature in the refrigerating chambers should be monitored:

a) Daily

b) Weekly

c) Every two weeks

d) Monthly

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Zone 3Refrigeration chamber

Zone 4 Preparation zone

1 - While preparing food and/or food products, we should:

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a) Wash our hands once a day

b) Wash our hands after greeting our colleagues

c) Always wash our hands after touching our nose, mouth, hair or rubbish

d) Wash our hands after touching our nose, mouth, hair or rubbish, but only if we see that they are dirty

2 – When a cutting table is reused after having used it for cutting raw meat, poultry or fish, the cutting board is:

a) Reused just as it is

b) Cleaned with a humid mop

c) Washed with detergent and hot water

d) Washed with bactericide detergent and hot water

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3 – In the food preparation zone, hand washing:

a) Is not necessary when the preparation at hand is fruit and/or vegetable washing

b) Should be done in a sink, according to correct hand washing rules

c) Can be done at the food washing counter


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4 – When handling raw foods, hands should be cleaned:

a) With a dry cloth

b) By washing with water and soap

c) By washing with hot water, detergent and disinfectant and afterwards dried with a single use paper towel

d) By washing with hot water, detergent and disinfectant and afterwards cleaned with a proper cloth

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5 – When microorganisms that are present in raw foods, utensils and contaminated surfaces are transferred to prepared or sanitized foods or even to clean surfaces, we say that one of the following has occurred:

a) Contamination route

b) Cross contamination

c) Food poisoning

d) Microbial growth

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6 – What is “straight ahead”?

a) A circuit where foods flow from a “dirty” zone to a “clean” zone

b) A circuit where foods flow from a “clean” zone to a “dirty” zone

c) A circuit that handlers go through, all the way from the dressing rooms up to the work place

d) A circuit that handlers go through all the way from the work place up to the dressing rooms

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7 – In the preparation zones, what characteristics should the waste recipients have?

a) Be covered with a plastic bag and be kept closed with a swing lid

b) Be covered with a plastic bag and be kept open

c) Be covered with a plastic bag, possess a foot pedal for opening and be kept closed

d) Be covered with a plastic bag, with a manual lid and be kept closed

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8 – Fruits and vegetables that are going to be eaten raw:

a) Do not require pre-washing and disinfection

b) Do not require pre-washing, if they are disinfected

c) Only require pre-washing and disinfection if they are not peeled

d) Require pre-washing and disinfection in any situation

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9 – All surfaces that do no contact directly with foods:

a) Should not accumulate residues and consequent contaminations on equipments

b) Do not require any special care

c) Are considered “dead areas”

d) Can be sanitized with non potable water

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10 – Why should we avoid touching our hair, nose and ears while preparing foods?

a) Due to the risk of contaminating foods with Clostridium botulinum

b) Due to the risk of contaminating foods with Staphylococcus aureus

c) Due to the risk of contaminating foods with Salmonella

d) Due to the risk of contaminating foods with Bacillus cereus

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Zone 5Dressing room

1 – What uniform would you choose to wear in your workplace?

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a) Pants and a white lab coat with no pockets; hair cap; closed anti slipping footwear

b) Pants and lab coat with exterior pockets; hair cap, closed footwear

c) Lab coat with exterior pockets; closed anti slipping footwear

d) Apron, hair cap; closed anti slipping footwear

2 – The Wash closets (WC): a) Should communicate directly with

work places, since this is the only way to access these easily

b) Cannot communicate directly with workplaces and access to these must be facilitated

c) Should communicate directly with the workplaces in a way that the access to these is not facilitated

d) Cannot communicate directly with workplaces so that the access to these is not facilitated

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Zone 5Dressing room

3 – Before initiating work, what is the best product for washing your hands?

a) Disinfecting soap

b) Liquid disinfecting soap

c) Blue soap

d) Bleach

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Zone 5Dressing room

4 – Before leaving the dressing room towards the workplace, you wash your hands. What is the best material to dry your hands with?

a) On the lab coat recently taken out of the locker

b) Hand dryer fixed on the wall near the sink

c) Paper towels that are in a proper device near the sink

d) Individual towels that are placed in your locker every day

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Zone 5Dressing room

5 – The WC walls should:

a) Be covered with tiles

b) Be of a light colour and covered with tiles or other impermeable material

c) Be of a light colour and covered with tiles or other impermeable material up to height of at least 1,5 m

d) Covered with tiles or other impermeable material up to a height of at least 1,5 m

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Zone 5Dressing room

6 – Before changing into your work clothing, the following accessories should be removed:

a) Chains, rings, bracelets, earrings and watches

b) Option a) except for the watch

c) Option a) except for the chain if it is underneath the work clothing

d) Option a) except for cloth ribbons/bracelets

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Zone 5Dressing room

7 – Dressing room lockers should be: a) Individual, with locks and with an

opening at the bottom part of the door for airing out

b) Individual with locks and with an opening at the top part of the door for airing out

c) Individual with locks with openings at the top and bottom of the door for airing

d) Individual or collective with locks with an opening at the top of the door for airing out

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Zone 5Dressing room

8 – Inside the dressing rooms:

a) There should not exist benches and chairs

b) There should be a sufficient number of benches

c) There should be a sufficient number of chairs

d) There should be a sufficient number of chairs and benches

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Zone 5Dressing room

9 – When should you wash your hands?

a) After sneezing

b) After putting on protective footwear

c) After using the WC

d) All of the above

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Zone 5Dressing room

10 – Work clothing hair caps:a) Can be traded among colleagues

b) Can never be traded among work colleagues

c) Can be traded among colleagues, as long as the boss does not see and as long as this operation takes place in the dressing room

d) Can never be traded among colleagues, unless he/she is certain that his/her colleagues´ hair is well washed

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Zone 5Dressing room

a)True

b)False

Zone 6Take Away

1 Take-away cold dishes or foods that make these up should be conserved in the cold at a maximum temperature of 3 ºC.

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a)True

b)False

Zone 6Take Away

2 – The state of conservation of the equipments used for take away interfere with the innocuity of foods.

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a)True

b) False

Zone 6Take Away

3 – Employees of this section do not need to use a hair cap because they are not food handlers.

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a)True

b)False

Zone 6Take Away

4 – For take-away the temperature of the equipments necessary to display foods should be regularly monitored.

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a)True

b)False

Zone 6Take Away

5 – Food display equipments should have an opening to make it easier for the consumer to see the food as he/she gets closer.

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a)True

b)False

Zone 6Take Away

6 – Material where the food is going to be served should be stored in a protected place.

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a)True

b)False

Zone 6Take Away

7 – A take away should be a pleasant place and should be decorated with plants, because these are not a source of contamination for foods.

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a)True

b)False

Zone 6Take Away

8 – Employees responsible for receiving payments should not handle prepared foods, whether packaged or not.

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a)True

b)False

Zone 6Take Away

9 – If an animal is found at a take-ways door step, there is no possibility of it being a contamination conveyer just because it is outside of the facility.

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a)True

b)False

Zone 6Take Away

10 –

This symbol is also mandatory for take-away packages.

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a)25ºC

b) 37ºC

c) 65ºC

d) 100ºC

Zone 7Kitchen

1 - Meals that are served hot, should be held at a temperature of _____ (one of the answers below) or higher until they are served:

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a)Type of microorganisms b) Salt and spices to be added

c) Type of fat to be added

d) Time and temperature

2 – Considering FS what parameters need to be controlled during food preparation?

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Zone 7Kitchen

a) Place mouse traps

b) Place pieces of cheese on the floor

c) Contract a company specialized in pest control

d) Place rat poison.

3 – The presence of rodents has been verified. What procedure should I take to eliminate them?

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Zone 7Kitchen

a)Formation of foam and smoke while frying

b) Intense darkening of the oils colour and food

c) Uncharacteristic taste and smell

d) All of the above

4 – What are the signs that indicate that the frying oil is no longer proper for use?

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Zone 7Kitchen

a)Refrigerating chamber

b) Frozen goods chamber

c) Waste container

d) Use as an ingredient in a cold dish

5 – What end should be given to reheated foods that were not eaten?

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Zone 7Kitchen

a) No

b) Yes, as long as they remain open

c) Yes, as long as there is no exhaust system

d) Yes, as long as they posses a fly screen, if they can be opened

6 – Can this kitchen have windows?

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Zone 7Kitchen

a)Place the food in a container with hot water

b) Place the correctly protected food on top of a work counter

c) Place the food in the refrigerating chamber


7 – What is the best way to thaw food?

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Zone 7Kitchen

a)Foods with sauces

b) Reusing leftovers depends on the type of leftover

c) Foods that can be re-frozen


8 – The only leftovers that should be reused are:

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Zone 7Kitchen

a)Heat

b) Humidity

c) Cooking time

d) All of the above

9 – In the kitchen, what or which factor(s) are normally responsible for bacterial development :

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Zone 7Kitchen

a) On a cork board

b) With tape on the wall

c) With glue in the wall


10 – Curried chicken recipe should be fixed in the kitchen the following way:

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Zone 7Kitchen

a)True

b)False

Zone 8Garnishing

1 - A wooden spoon should be used to remove rice from the pot :

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a)True

b)False

2 - Salads should not be held at a temperature of less than 0ºC.

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Zone 8Garnishing

a)True

b)False

3 - In the case of hot meals, there is no problem in touching the food with your hands, if necessary.

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Zone 8Garnishing

a)True

b)False

4 - When a food handler is sick he/she can garnish as long as he/she uses a mouth mask.

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Zone 8Garnishing

a)True

b)False

5 – Humidity can be a risk factor for food contamination in the room where garnishing is taking place.

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Zone 8Garnishing

a)True

b)False

6 - The use of gloves is mandatory during garnishing:

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Zone 8Garnishing

a)True

b)False

7 - Cracked/chipped dishes are a source of contamination.

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Zone 8Garnishing

a)True

b)False

8 – It is not necessary to pay any attention to the temperature of dishes while garnishing cold meals.

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Zone 8Garnishing

a)True

b)False

9 – During the garnishing stage, it is no longer important to control temperatures, what is most important now is the final aspect of the dishes.

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Zone 8Garnishing

a)True

b)False

10 – In the garnishing zone it is not necessary to verify the requirements that refer to the layout of the other zones, because the meals are already prepared and ready to be served.

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Zone 8Garnishing

a)True

b)False

Zone 9Cleaning products and material store room

1- Not all detergents have disinfecting properties.

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a)True

b)False

2 – Cleaning products may constitute a chemical hazard.

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a)True

b)False

3 – The way ceilings, walls and pavements join together does not interfere with an efficient cleaning.

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a)True

b)False

4 – Tiles are the most recommended material for covering walls because they allow an efficient washing.

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a)True

b)False

5 – When rinsing surfaces after disinfecting them it is necessary to use potable water.

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a)True

b)False

6 – Cleaning and disinfection should always be done even though they are submitted to previous planning.

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a)True

b)False

7 – The cleaning plan must contain specific appliances and materials that are necessary to carry out this task.

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a)True

b)False

8 – Dry sweeping is not recommended during work hours.

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a)True

b)False

9 – There is no such thing as specific cleaning products for each sector of the food business.

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a)True

b)False

10 – Stainless steel is the most recommended material for surfaces.

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a)True

b)False

Zone 10 Dish washing

1 - Detergent dosages to be used should be the same as the fabricants instructions.

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a)True

b)False

2 - Utensils used during the preparation of food should be washed right after with hot water and detergent and then dried with a very dry cloth.

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a)True

b)False

3 - Disinfection consists of the reduction of the number of microorganisms to a level that does not compromise the foods innocuity.

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a)True

b) False

4 - Disinfection consists of the removal of filth, whether being food residues or another type of filth or grease.

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a)True

b) False

5 - The choice of a detergent depends on the type and quantity of the filth to be removed.

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a)True

b) False

6 - Very good quality cloths should be used to dry dishes.

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a)True

b) False

7 – Detergents and disinfectants with smell are the most efficient.

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a)True

b) False

8 – Cleaning can de done by using physical, chemical or mechanical methods.

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a)True

b) False

9 - Time of contact with the detergent has influence on its action.

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a)True

b) False

10 – Microbiological analysis is one of the methods used to assess the efficiency of sanitization.

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a)True

b) False

Zone 11Waste store room

1 – The Codex Alimentarius does not make any reference to waste management.

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a)True

b) False

2 – Independently from the recipients used organic waste should be separated from dry waste.

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a)True

b) False

3 – Waste can be removed through the same doorway used to receive food as long as these operations are carried out on different time tables.

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a)True

b) False

4 – Package recycling of a facility cannot be provided by an eco point.

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a)True

b) False

5 – This place should be properly cleaned.

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a)True

b) False

6 – It is not possible to recycle food oils.

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a)True

b) False

7 – No national law exists that makes adequate waste management mandatory.

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a)True

b) False

8 – In summary, we can say that all substances or objects that we intentionally dispose of can be considered waste.

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a)True

b) False

9 – Eco points are a set of containers (Yellow, Red and Blue) where we place and separate various types of packages that are recyclable.

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a)True

b) False

10 – Waste of dry foods such as coffee powder and chips are not organic waste.

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a)True

b) False


1 - Stock rotation in the store room should be preferable done by following the “First In, First Out” rule.

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a)True

b)False

2 - All products that enter the facility and do not need to be conserved in the cold should be stored in this store room.

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a)True

b) False

3 - The contents of cans that have been deformed inside the store room should not be used.

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a)True

b)False

4 - Foods even the ones that are packaged are always susceptible to pest attacks.

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a)True

b)False

5 - Foods should be stored at a minimum distance of 15 cm from floors, walls and ceilings.

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a)True

b) False

6 - As long as direct sunlight does not incite on the store room it can have high temperatures because there are no refrigerated products found in it.

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a)True

b) False

7 - This is the only place on plant grounds where you can enter without proper work clothing.

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a)True

b) False

8 - Shelves should be made of smooth, washable and impermeable material, like this the floors and walls do not need to have these characteristics.

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a)True

b) False

9 - This store room does not need a door so that it is always maintained fresh and ventilated.

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a)True

b) False

10 – Original labels should not be visible. Only the identification label needs to be visible during the reception of the product.

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zone 12 dry goods storage

Documents

reception of raw materialsfs

reception of merchandise

reception records

time of reception

moment of reception

quantity of raw material

merchandise reception

entrance of raw materialsc