Can you answer these questions?

If you are a food business operator, manager or a food handler - how long ago did you have food hygiene training? See if you remember some of the key facts - can you answer these questions?

1. Define food hygiene?
   
2. Which sectors of the population are particularly at risk from food poisoning?
   
3. Name some of the common symptoms of food poisoning?
4. What are pathogens?
   
5. What are the costs of poor hygiene?
   
6. What are the benefits of good hygiene?

or these?

1. What is the purpose of cleaning?
2. Give three reasons why food premises need to be kept free from food residue, and bacteria.
3. Explain the difference between cleaning and disinfection
4. Give two examples of areas or surfaces which need cleaning on a daily basis.
5. What does a sanitiser do?
6. Name two pieces of information which should be found in a cleaning schedule.
7. What should you do when you have finished cleaning duties, before you handle food?
8. How effective are detergents against bacteria?

If you can't answer these questions then you should think about taking a refresher food hygiene course. For more information on food hygiene training contact l.manning@btinternet.com