General food hygiene - the certificate training

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Multi-resistant - A term for a bacterium, which can withstand the use of many kinds of antibiotics. Own-check: - What the employees must control themselves. Own-check program: - Systematic routines established by the business. An own-check program must ensure that the legislation on food hygiene is complied with. Packaging - Wrapping. Pasteurize - Heat treatment to kill microorganisms. Pathogenic - Disease promoting. Permissive - Microorganisms, which can withstand for example a high temperature. Petri dishes - Look at the picture on the left side of page 10, where 3 Petri dishes are depicted. Are used for the cultivation of bacteria. pH - Value ranging from 1-14, which indicate how acidic or basic a substance is. Foodstuff will often be found on the acidic part of the pH scale that is, having values below 7. Portioning - To divide the food into portions. Preservation - Prolongation of the durability of a foodstuff Recontamination - Addition of new bacteria to ready-cooked food. Redox potential - A measurement of the degree of oxygenation of a system. Reinfection - Contamination of a foodstuff after it has been produced. Are also called after infecting Screening survey - Ongoing investigations, for example to record a certain infectious matter. Sliced cold cuts - Cold cut, which have been sliced on a machine. Slicing - To slice on a machine. Sous vide - A production mode, where raw materials are packaged, heat treated and cooled. Spores - Survival-“seeds”, which some bacteria produces. Bacteria spores are able to survive harder conditions than the bacteria itself, for example heat, drought, salt and so on. Sushi - Serving, which among other things contain raw fish Total bacterial count - The number of bacteria in 1 gram of foodstuff. Toxin - Poison produced by microorganisms. 60
UV-light - Ultraviolet light, which has a certain sterilizing effect. Vacuum packaging - Packaging, where the air in the packaging has been removed as much as possible. Water activity aw - How much of the water is bound (for example to salt or sugar) and how much is freely accessible. The higher aw, the more freely accessible water. 61
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General food hygiene - the certific
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Page 1 Page 1-6 General food hygien
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Page 3 *1 Introduction At all times
Page 7 and 8:
Anisakias larvae 28 Norovirus 28 Ow
Page 9 and 10: Preface Hygiene Certificate Everybo
Page 11 and 12: The number of bacteria gives an ove
Page 13 and 14: *1 Microorganisms Microorganisms ar
Page 15 and 16: *4 Contamination That a foodstuff i
Page 17 and 18: propagation is 0 °C. *3 Cooling By
Page 19 and 20: As a main rule frozen food must be
Page 21 and 22: ***i ramme Note! Preservatives are
Page 23 and 24: ***Diagram: The growth conditions o
Page 25 and 26: Species Foodstuff frequently involv
Page 27 and 28: Species Shigella Fusarium and asper
Page 29 and 30: *1 Own-check ***i ramme Own-check i
Page 31 and 32: *1 Raw food ***foto Whole pieces of
Page 33 and 34: Clostridium perfringens in large am
Page 35 and 36: *1 Own-check: When the goods are re
Page 37 and 38: *1 Own-check: When the raw material
Page 39 and 40: *1 Own-check: Heat treatment. Food
Page 41 and 42: *1 Own-check: Cold food *2 Cold cut
Page 43 and 44: 7. Is it allowed to: - Serve rose r
Page 45 and 46: *1 Hot-holding Often there is a nee
Page 47 and 48: 7. In the heating counter you have
Page 49 and 50: *1 Cleaning and disinfecting Proper
Page 51 and 52: *1 Personal hygiene Every employee
Page 53 and 54: Extracts from legislation REGULATIO
Page 55 and 56: Order no. 788 of 24 th July 2008 (O
Page 57 and 58: Order no. 123 of 15 th February 200
Page 59: - Maturing a foodstuff by means of
Page 63: General Food Hygiene This booklet i
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