This Hazard Analysis and Critical Control Points (HACCP) teaches your employees all about the requirements associated with food safety.

1. Assessment test
HACCP & Food Hygiene
Choose the most complete answer https://bit.ly/3wM0hvr
Question N ° 1
What is the influence of cold on microbes?
 The cold kills germs.
 The cold puts germs to sleep.
 The cold accelerates the multiplication of microbes
Question n ° 2
In terms of hygiene, at the level of a kitchen, we distinguish the
premises into two particular sectors ...
 Client and Staff.
 "Dirty" and "Clean".
 Work and Rest.
Question N ° 3 https://bit.ly/3wM0hvr
The clean sector includes ...
 The goods lift delivered.
 The cold preparation, dressing, slicing areas, the cooking area.
 All food storage rooms (Cambuse, negative and positive cold rooms,
etc.)
Question n ° 4
The dirty or soiled area is ...
 All the raw materials storage rooms with packaging, pre-treatment
area - Vegetable, Butcher, fish processing room, waste room and
bins, etc ...
 All the premises where foodstuffs are prepared and distributed.
 All food storage rooms.

2. Question N ° 5
Germs die:
 Under the effect of rapid cooling
Under the effect of cold. https://bit.ly/3wM0hvr
 Under the effect of heat (T greater than 63 ° C)
Question N ° 6
Salmonella are:
 Meat spoilage microbes.
 Useful microbes for preserving cold cuts
 Pathogenic microbes found on poultry and eggs
Question N ° 7 https://bit.ly/3wM0hvr
Staphylococci mainly live:
 In the nose, throat and skin of man
 In fruits and vegetables
 In eggs
Question N ° 8
What are the two most important factors for the multiplication of
microbes?
 Water and air.
 The male and the female.
 The temperature and the weather.
Question N ° 9 https://bit.ly/3wM0hvr
We find microbes:
 Only in water.
 Only in foodstuffs.
 All over.

3. Question N ° 10
Why is it important to sanitize your hands when leaving the toilet?
 Because our intestines carry germs.
 Because it is the regulations that oblige us to do so.
 Because it is more pleasant for others.
https://bit.ly/3wM0hvr
Question N ° 11
What's the best way to wipe your hands?
 Tea towel.
 Disposable paper.
 Clean sheet.
Question N ° 12
The danger zone favorable to bacterial development is between:
 + 03 ° C and + 56 ° C.
 -18 ° C and + 63 ° C.
 + 3 ° C and + 65 ° C.
https://bit.ly/3wM0hvr
Question N ° 13
Why are work clothes required in restaurants?
 Because street clothes carry germs from outside.
 To differentiate between kitchen staff and visitors.
 Because it's more aesthetic, especially for the customer

4. Question N ° 14
Which statement do you agree with?
 The cold connection consists of rapidly lowering the temperature of
ready-made meals from + 63 ° C to + 10 ° C at heart, in less than
an hour.
 The cold connection consists of rapidly lowering the temperature of
ready-made meals from + 63 ° C to + 10 ° C at heart, in less than
45 minutes.
 The cold connection consists of rapidly lowering the temperature
of ready-made meals from + 63 ° C to + 10 ° C at heart, in less
than two hours.
Question N ° 15 https://bit.ly/3wM0hvr
What do you think "DLC" means?
 Foodstuffs and Consumable Liquids.
 Expiration date.
 Legal Cooking Time.
Question N ° 16
The conditioning of a hot meal cooked in advance must be carried out
at what temperature?
 at + 10 ° C maximum
 at + 65 ° C minimum
 at + 4 ° C minimum
Question N ° 17
at - 18 ° C bacterial multiplication is:
 Accelerated.
 Stopped.
 Inhibited.

5. Question N ° 18
The least dangerous positive temperatures are:
 Between 0 ° C and + 4 ° C and above + 65 ° C.
 Between + 10 ° C and + 37 ° C.
 Above + 120 ° C.
Question N ° 19
https://bit.ly/3wM0hvr
Which statement do you agree with?
 Contamination of a food always comes from the personnel called
upon to handle the food.
 Contamination originates from personnel, equipment, premises and
raw material packaging. Harmful vectors.
 Contamination originates from insects and rodents only
Question N ° 20
In the central kitchen, what is the maximum shelf life of preparations
and dishes prepared for consumption:
 D + 3 days.
 D + 4 Days
 D + 1 day.
https://bit.ly/3wM0hvr

6. Answers and explanations for haccp test and food hygiene
Question N ° 1
What is the influence of cold on microbes?
The cold puts germs to sleep. https://bit.ly/3wM0hvr
Question n ° 2
In terms of hygiene, at the level of a kitchen, we distinguish the
premises into two particular sectors ...
 "Dirty" and "Clean".
Question N ° 3
The clean sector includes ...
 The cold preparation, dressing, slicing areas, the cooking area.
Question n ° 4
The dirty or soiled area is ... https://bit.ly/3wM0hvr
 All the raw materials storage rooms with packaging, pre-treatment
area - Vegetable, Butcher, fish processing room, waste room and
bins, etc ...
Question N ° 5
Germs die:
 Under the effect of heat (T greater than 63 ° C)
Question N ° 6
Salmonella are:
 Pathogenic microbes found on poultry and eggs
Question N ° 7
Staphylococci mainly live:
 In the nose, throat and skin of man

7. Question N ° 8
What are the two most important factors for the multiplication of
microbes? https://bit.ly/3wM0hvr
 The temperature and the weather.
Question N ° 9
We find microbes:
 All over.
Question N ° 10
Why is it important to sanitize your hands when leaving the toilet?
 Because our intestines carry germs.
Question N ° 11
What's the best way to wipe your hands?
 Disposable paper.
Question N ° 12 https://bit.ly/3wM0hvr
The danger zone favorable to bacterial development is between:
 + 3 ° C and + 65 ° C.
Question N ° 13
Why are work clothes required in restaurants?
 Because street clothes carry germs from outside.
Question N ° 14
Which statement do you agree with?
 The cold connection consists of rapidly lowering the temperature of
ready-made meals from + 63 ° C to + 10 ° C at heart, in less than
two hours.

8. Question N ° 15
What do you think "DLC" means?
 Expiration date.
Question N ° 16
The conditioning of a hot meal cooked in advance must be carried out
at what temperature?
 at + 65 ° C minimum
Question N ° 17
at - 18 ° C bacterial multiplication is:
 Stopped.
Question N ° 18
The least dangerous positive temperatures are:
 Between 0 ° C and + 4 ° C and above + 65 ° C.
Question N ° 19
Which statement do you agree with? https://bit.ly/3wM0hvr
 Contamination originates from personnel, equipment, premises and
raw material packaging. Harmful vectors.
Question N ° 20
In the central kitchen, what is the maximum shelf life of preparations
and dishes prepared for consumption:
 D + 3 days.
https://bit.ly/3wM0hvr