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L'hygiène au travail

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L'hygiène au travail

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10 questions d'évaluer la compréhension du cours

Created by

Audrey
Audrey
France

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L'hygiène au travail
 

L'hygiène au travailOnline version

10 questions d'évaluer la compréhension du cours

by Audrey
1

Une mauvaise hygiène peut provoquer une intoxication alimentaire chez les clients.

2

Une température de 10°C est correcte pour conserver des produits frais.

3

Un employé peut manipuler des aliments après avoir utilisé son téléphone sans se laver les mains.

4

Les produits surgelés doivent être conservés à -18°C ou moins.

5

Peut-on vendre un produit dont la DLC est dépassée ?

6

Se laver les mains avant de manipuler des aliments est une règle d’hygiène importante.

7

Porter une tenue professionnelle propre fait partie des règles d’hygiène au travail.

8

Les produits frais doivent être conservés entre 0°C et 4°C.

9

Le nettoyage du magasin permet de limiter la présence de bactéries.

10

Un produit avec une DDM dépassée est forcément dangereux pour la santé.

 
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