FOOD HYGIENE TEST 25.03.2025

The multiplication of bacteria is affected by nutrients, temperature, moisture, acidity and oxygen content.

Pasteurisation destroys all bacteria and their spores.

Fermented milk products, such as yoghurts, have a better shelf-life than milk, since they are acidic.

The surface of whole meat contains microbes that, when the meat is ground, end up in the resulting minced meat.

Microbes grow poorly in food that has been heated and cooled once, so there is no need to worry.

A scale used for weighing foodstuffs must be cleaned regularly.

Bacteria that cause food poisoning can spread from tools used to process raw poultry meat.

Unpackaged smoked fish and fresh fish may be stored in the same sales container.

Landed raw fish can be sold from the same container in a bulk sale counter.

The sales temperature of ground meat must not exceed +4 degrees Celsius.