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Common Hygiene 5
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Question 1 of 21
1. Question
How can you make sure that cleaning agents are used properly?
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Question 2 of 21
2. Question
Cleaning chemicals which are not rinsed from food handling areas:
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Question 3 of 21
3. Question
The main reason for the use of disinfectants in the game meat industry is to:
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Question 4 of 21
4. Question
After each use, larders should be cleaned to:
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Question 5 of 21
5. Question
What is the minimum depth below ground that you should bury larder waste if permitted to do so on that site?
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Question 6 of 21
6. Question
Why should you wash your hands frequently whilst handling game?
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Question 7 of 21
7. Question
Your assistant has diarrhoea and you are short-handed. You should tell him:
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Question 8 of 21
8. Question
It is muddy and wet. When you get to the deer larder, what is the minimum precaution you should take?
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Question 9 of 21
9. Question
You are suffering from food poisoning on the day of a shoot. Which ONE of the following should you do?
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Question 10 of 21
10. Question
Why would you have to avoid handling game meat if a member of your household has food poisoning symptoms?
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Question 11 of 21
11. Question
Which one of the following is a common symptom of food poisoning?
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Question 12 of 21
12. Question
Which one of the following statements about food law is correct?
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Question 13 of 21
13. Question
You have to change a wheel on your ATV. Before gralloching a deer:
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Question 14 of 21
14. Question
Hygiene regulations help ensure game larders maintain:
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Question 15 of 21
15. Question
Which one of the following statements is correct?
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Question 16 of 21
16. Question
At which one of the following temperatures do food poisoning bacteria grow best?
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Question 17 of 21
17. Question
Which one of the following is a legal requirement for a food business?
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Question 18 of 21
18. Question
Hygiene regulations lay down measures to ensure that game transport:
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Question 19 of 21
19. Question
It is a legal requirement for larder equipment & tools to be?
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Question 20 of 21
20. Question
All work surfaces used in a game larder must be made of:
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Question 21 of 21
21. Question
The principle that all game must be traceable requires that large game should be individually labelled and that trays of small game should be labelled, when should this take place?
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