Final questionnaire Hygiene and Food Handling

Basic care of the COVID protocol. Mark the correct answer.

When should they wash their hands?

What are the basic personal hygiene practices?

Types and causes of food contamination. Order as appropriate.

Bacteria, viruses, parasitic fungi.
Any object or inanimate particle that may fall on or be incorporated into food.
It occurs when contaminated food comes into "direct contact" with one that is not.
It is produced by the transfer of contaminants from one food to another through hands, utensils, equipment, tables and cutting boards.
It should be checked that all cleaning and disinfection products are separated from food and outside production areas.

Foodborne Illness. Order as appropriate.

Produced by ingestion of toxins formed in the tissues of plants or animals, or metabolic products of microorganisms in food, or by chemical substances that are incorporated into them accidentally, incidentally or intentionally from their production to their consumption.
They are produced by the ingestion of contaminated food and/or water, which contains harmful live microorganisms, such as bacteria, viruses, parasites and fungi.
When the body's immune system, which normally fights infections, interprets a certain food as an invader. This causes a disproportionate response from the immune system.
A person's body cannot properly digest a certain food, or it irritates the digestive system of the person who eats it.

Order as appropriate.

It refers to the removal of grease, food debris, other particles and dust from floors, ceilings and walls. It is a task that requires the availability of good quality water and a good cleaning agent.
It is done in order to destroy microorganisms.
Process in which a significant reduction of microbial content is carried out to prevent infections.
Process of destruction and complete elimination of microorganisms, both pathogenic and non-pathogenic, including spores of inanimate objects.

What should a basic sanitation plan include anywhere food is handled? Mark the correct answer(s).

Basic rules of thawing food. Check the right option(s).

The thawing of any food should be done in the fridge from one day to the next.
Only poultry and fish meat can be thawed out of the fridge.
Once thawed the food should be used immediately.
Food that has been thawed should not be re-frozen.
The food should be put in boiling water until completely thawed.
Food should be thawed in containers provided with grids that prevent contact of the food with the liquid resulting from thawing.
I can refreeze a food if the thawing is not complete.

Who are food handlers?

A food handler is the one who manages the image of certain food items.
A food handler is anyone who has direct contact with food, both in the workplace and in the domestic sphere- during its different phases: elaboration, preparation, packaging, manufacture, transformation, service, storage, sale, transport, distribution and supply.
Food handler is anyone who makes food distribution.

Food and Services