KT-Hygiene, Food Safety and the Environment - Part 2

• Kitchen Theory
• MBO
• Studiejaar 1

A quick revision

Name 5 Non-Hygienic practices

For what purpose was the HACCP system developed?

1. To ensure the safe of food handlers
2. To ensure the safety of guests
3. To ensure the safe handling of food.
4. All of the above

Which of the following is a considered a "Good" bacteria?

1. Lactic acid bacteria
2. Norovirus
3. Salmonella
4. Campylobacter

If food looks, smells and tastes good, it can still be used after the use by date.
Is this statment true or false?

1. True
2. False

If food looks, smells and tastes good, it can still be used after the use by date.
Is this statment true or false?

1. True
2. False

When cooking from raw, pork should reach________ degrees.

1. 50
2. 65
3. 85
4. 100

Group work

Answer assignments 20 to 30. 

Once you are finished hand in your answers.

Any difficulties?

Group work

Answer assignments 31 to 42. 

Once you are finished hand in your answers.

Any difficulties?