General food hygiene - the certificate training

• You must control the temperature with regularly intervals.
• The goods must be placed separated from each other.
• The goods must be kept covered.
• Frequent cleaning and possibly disinfecting.
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*2 Freezing room - freezer
In a freezing room/freezer a temperature below -18 °C must be kept. Defrosting must be performed
with regular intervals. A thick frost layer on the freezing unit can cause problems in keeping the
temperature below the -18 °C.
Goods left for defrosting must always be put in a container, because ”drippings” from a foodstuff
that defrosts, contains bacteria and these must not be allowed to contaminate other types of food.
*2 Dry depot - dry storage.
In the dry storage adequate ventilation must exist to avoid humidity. Humidity gives potential for
mould to develop in many of the goods.
There’s a possibility that pests can invade a dry storage. Pests, frequently beetles, could be found in
a lot of grain or flour and spread to other goods. It might be necessary to throw away large parts of
the goods and call for professional help to exterminate the pests.
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A dry storage must be dry.
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