Zone 1 Reception of raw materials Zone 3

Zone 1 Reception of raw materials Zone 3 Refrigerating chamber Zone 2 Frozen goods chamber Zone 11 Zone 12 Waste Dry goods storage Zone 10 Dish washing Zone 9 Cleaning materials an products store room Zone 4 Preparation Zone 7 Kitchen Zone 5 Dressing rooms WC personnel Zone 8 Garnishi ng Zone 6 Take-Away Z 1 Z 2 Z 3 Z 4 Z 5 Z 6 Z 7 Z 8 Z 9 Z 10 Z 11 Z 12 WC Clients

FS Take Away Game Zone 1 1 – The supplier that delivers merchandise: Reception of raw materials a) Must use proper work clothing, as well as any other visitor that enter the facility b) Must use proper work clothing only if he/she is driving the transport vehicle c) Doesn't need to use proper work clothing if the company rules for which he/she works for permits this d) Doesn't need to use proper work clothing because he/she doesn't need to enter the facility

FS Take Away Game Zone 1 2 – Food products transport vehicles: Reception of raw materials a) Do not need to be sanitized if the products to be delivered are packaged b) Should transport nothing more than foodstuffs if any contamination may result from the transport c) Should not be included in the companies sanitization plan because it only applies to the facility. d) Should not be included in any preventive maintenance plan since they are submitted to periodic inspections just like personal vehicles

FS Take Away Game 3 – Merchandise reception areas: Reception of a) Do not need special care since they are raw materials considered dirty zones Zone 1 b) Should not have any type of equipment so that there is no barrier to the entrance of raw materials c) Should be in the sun so that the visual inspection of all received products can be more efficient d) Should be protected from the sun and rain and should always be kept clean and free

FS Take Away Game 4 – At the moment of reception: Reception of a) It is not necessary to verify raw materials as long as they come with a technical information sheet or invoice b) It is not necessary to verify raw materials as long as they come with a technical information sheet or invoice c) The quantity of raw material received should be the same as the one ordered d) The quantity of raw material received should be slightly higher than the one ordered, so that the scale error does not interfere with the desired quantity during production Zone 1

FS Take Away Game Zone 1 5 – Reception of merchandise: Reception of raw materials a) Is not included in the processing flux gram b) Does not interfere with traceability c) Is an important stage to eliminate risks from the food chain d) Is the only stage for which the supplier is liable and not the owner

FS Take Away Game 6 – Raw material lots, ingredients or packages Reception of rejected during reception: Zone 1 raw materials a) Should be immediately returned to the supplier b) Should be correctly identified and stored separately to be used in case of an emergency c) Do not need any type of special care as long as they are treated outside the facility d) Are not the suppliers responsibility

FS Take Away Game 7 – Reception records of one of the following Reception of should be kept: Zone 1 raw materials a) Refrigerated products b) Frozen products c) Meat, poultry and fish d) All raw materials and subsidiary materials

FS Take Away Game 8 – Package conditions of one of the following Reception of products should be verified: Zone 1 raw materials a) Canned products b) Vacuum packed products c) All products d) Fresh products

FS Take Away Game 9 – The best way to measure the temperature Reception of of a packaged product, at the time of raw materials reception, is by using: Zone 1 a) Sensorial analysis b) Infra-red thermometer c) Mercury thermometer d) Digital probe

FS Take Away Game 10 – If we want to realise a work instruction Reception of for fish reception, in which of the raw materials following regulations can we find appropriate temperature values for this stage: a) Regulation (EC) n. º 178/2002 Zone 1 b) Regulation (EC) n. º 852/2004 c) Regulation (EC) n. º 853/2004 d) Regulation (EC) n. º 854/2004

FS Take Away game 1 - The existence of a monitoring system in a Frozen goods frozen goods chambers: Zone 2 chamber a) Is a prerequisite b) Is an ISO 22000 recommendation c) Is not mandatory d) Is not necessary because it does not measure the temperature of a frozen product

FS Take Away game 2 – Maximum internal temperature of a Frozen goods frozen product must be of: Zone 2 chamber a) -1 ºC b) -12 ºC c) -18 ºC d) -35 ºC

FS Take Away game Zone 2 3 - Frozen goods chamber: Frozen goods chamber a) Should be used to conserve any type of food b) Should be used to freeze of any type of food c) Should be used to freeze fresh products d) Should not be used to freeze fresh products

FS Take Away game Zone 2 4 – Frozen foods: Frozen goods chamber a) Never deteriorate b) Also have an expiring date c) Can be held in the chamber for a maximum of 6 months d) Are never considered high risk foods

FS Take Away game 5 – The percentage of occupation of a frozen Frozen goods chamber should be of: chamber a) 50 % so that the space for air circulation is the same as the space occupied by the products Zone 2 b) 75 % so that the space for air circulation allows a more efficient conservation of products c) 100% so that conservation is more efficient and avoids waste of energy d) None of the above

FS Take Away game Zone 2 6 – Deep frozen products: Frozen goods chamber a) Cannot be conserved in he frozen goods chamber b) Can be conserved in the frozen goods chamber c) Are products that are frozen in the frozen goods chamber d) None of the above

FS Take Away game Zone 2 7 - After thawed: Frozen goods chamber a) The product cannot return to the frozen goods chamber b) The product can return to the frozen goods chamber if it has been thawed for only two hours c) The product can return to the frozen goods chamber as long as it presents ice crystals d) The product can return to the frozen goods chamber within 24 hours

FS Take Away game Zone 2 Frozen goods chamber 8 - Freezing: a) Does not alter the foods natural characteristics, except for its nutritional properties b) Does not alter the foods natural characteristics, except for its colour c) Does not alter the foods characteristics, except for its taste d) Does not alter the foods characteristics, as long as it takes place in good conditions

FS Take Away game 9 – Frozen foods: Frozen goods a) Cannot be considered microorganism free, chamber independent from the temperature at which they are frozen Zone 2 b) Cannot be considered microorganism free, if they are at a temperature between 0 ºC e -18 ºC c) Can be considered microorganism free if they are at a temperature less than – 18ºC d) Can be considered microorganism free, independent of the temperature at which they are frozen

FS Take Away game 10 – Inside the frozen goods chamber : Frozen goods a) Foods should be in direct contact with air chamber as long as correctly tagged Zone 2 b) Foods should be packaged in bags and correctly tagged c) Foods should be packaged in bags or in other appropriate packages and correctly tagged d) Foods should be frozen in bags or in other appropriate packages and correctly tagged

FS Take Away game Zone 3 Refrigerating chamber 1 - At refrigerating temperature, bacteria : a) Die b) Multiply rapidly c) Diminish/delay multiplication d) Can occur in all of the above situations

FS Take Away game 2 – Inside the refrigerating chamber, which Refrigerating of the following foods is most susceptible chamber to microbial growth : Zone 3 a) Pasta b) Minced meat c) Bread d) Boiled carrot

FS Take Away game Zone 3 3 - The refrigerating temperature interval is: Refrigerating chamber a) 0 ºC to 7 ºC b) 1 ºC to 4 ºC c) 3 ºC to 5 ºC d) 2 ºC to 6 ºC

FS Take Away game 4 - The refrigerating chambers should be Refrigerating cleaned: chamber a) Only with water to avoid deteriorating the chambers´ material or the risk of chemical contamination of food Zone 3 b) With detergent and water to eliminate some grease that may exist in the chambers c) With recommended products by companies that supply cleaning products d) With water and bleach to guarantee efficient disinfection

FS Take Away game 5 – Foods should be separated among each Refrigerating other and separated from the chambers chamber walls in a way to: Zone 3 a) Allow correct circulation of cold air between foods b) Avoid transmission of odours c) Avoid packages from “gluing” to the walls d) All of the above

FS Take Away game 6 – In case there are cooked foods in the Refrigerating same chamber where there are raw chamber foods, the cooked foods should be stored: Zone 3 a) In any place as long as they are correctly packaged b) On the higher shelves where there are raw foods c) On the lower shelves where there are raw foods d) Anywhere

FS Take Away game 7 – Cooked foods, except fish, when stored in Refrigerating refrigerating chambers up to 4ºC can chamber remain there for a maximum time period of: Zone 3 a) 24 hours b) 36 hours c) 48 hours d) 72 hours

FS Take Away game 8 – In the Refrigerating chamber: Refrigerating a) Foods should be stored as close as possible chamber to the walls so they can cool down quicker Zone 3 b) Foods should be placed between the condensers and evaporators to cool down even faster c) Foods should not be introduced hot to avoid raising its temperature d) The door should be open many times as long as we are beyond good equipment that does not allow the temperature inside to increase

FS Take Away game 9 – The refrigerating chamber should be used Refrigerating to: Zone 3 chamber a) Conserve foods b) Conserve and thaw foods c) Freeze foods d) Conserve frozen foods

FS Take Away game 10 – The temperature in the refrigerating Refrigeration chambers should be monitored: Zone 3 chamber a) Daily b) Weekly c) Every two weeks d) Monthly

FS Take Away game 1 - While preparing food and/or food Zone 4 products, we should: Preparation zone a) Wash our hands once a day b) Wash our hands after greeting our colleagues c) Always wash our hands after touching our nose, mouth, hair or rubbish d) Wash our hands after touching our nose, mouth, hair or rubbish, but only if we see that they are dirty

FS Take Away game Zone 4 2 – When a cutting table is reused after Preparation having used it for cutting raw meat, zone poultry or fish, the cutting board is: a) Reused just as it is b) Cleaned with a humid mop c) Washed with detergent and hot water d) Washed with bactericide detergent and hot water

FS Take Away game Zone 4 3 – In the food preparation zone, hand Preparation washing: zone a) Is not necessary when the preparation at hand is fruit and/or vegetable washing b) Should be done in a sink, according to correct hand washing rules c) Can be done at the food washing counter d) None of the above

FS Take Away game Zone 4 4 – When handling raw foods, hands should Preparation be cleaned: zone a) With a dry cloth b) By washing with water and soap c) By washing with hot water, detergent and disinfectant and afterwards dried with a single use paper towel d) By washing with hot water, detergent and disinfectant and afterwards cleaned with a proper cloth

FS Take Away game Zone 4 5 – When microorganisms that are present in Preparation raw foods, utensils and contaminated zone surfaces are transferred to prepared or sanitized foods or even to clean surfaces, we say that one of the following has occurred: a) Contamination route b) Cross contamination c) Food poisoning d) Microbial growth

FS Take Away game Zone 4 6 – What is “straight ahead”? Preparation zone a) A circuit where foods flow from a “dirty” zone to a “clean” zone b) A circuit where foods flow from a “clean” zone to a “dirty” zone c) A circuit that handlers go through, all the way from the dressing rooms up to the work place d) A circuit that handlers go through all the way from the work place up to the dressing rooms

FS Take Away game 7– Zone 4 Preparation zone a) In the preparation zones, what characteristics should the waste recipients have? Be covered with a plastic bag and be kept closed with a swing lid b) Be covered with a plastic bag and be kept open c) Be covered with a plastic bag, possess a foot pedal for opening and be kept closed d) Be covered with a plastic bag, with a manual lid and be kept closed

FS Take Away game Zone 4 8 – Fruits and vegetables that are going to be Preparation eaten raw: zone a) Do not require pre-washing and disinfection b) Do not require pre-washing, if they are disinfected c) Only require pre-washing and disinfection if they are not peeled d) Require pre-washing and disinfection in any situation

FS Take Away game Zone 4 9 – All surfaces that do no contact directly Preparation with foods: zone a) Should not accumulate residues and consequent contaminations on equipments b) Do not require any special care c) Are considered “dead areas” d) Can be sanitized with non potable water

FS Take Away game Zone 4 10 – Why should we avoid touching our hair, Preparation nose and ears while preparing foods? zone a) Due to the risk of contaminating foods with Clostridium botulinum b) Due to the risk of contaminating foods with Staphylococcus aureus c) Due to the risk of contaminating foods with Salmonella d) Due to the risk of contaminating foods with Bacillus cereus

FS Take Away game Zone 5 Dressing room 1 – What uniform would you choose to wear in your workplace? a) Pants and a white lab coat with no pockets; hair cap; closed anti slipping footwear b) Pants and lab coat with exterior pockets; hair cap, closed footwear c) Lab coat with exterior pockets; closed anti slipping footwear d) Apron, hair cap; closed anti slipping footwear

FS Take Away game Zone 5 Dressing room 2 – The Wash closets (WC): a) Should communicate directly with work places, since this is the only way to access these easily b) Cannot communicate directly with workplaces and access to these must be facilitated c) Should communicate directly with the workplaces in a way that the access to these is not facilitated d) Cannot communicate directly with workplaces so that the access to these is not facilitated

FS Take Away game Zone 5 Dressing room 3 – Before initiating work, what is the best product for washing your hands? a) Disinfecting soap b) Liquid disinfecting soap c) Blue soap d) Bleach

FS Take Away game Zone 5 Dressing room 4 – Before leaving the dressing room towards the workplace, you wash your hands. What is the best material to dry your hands with? a) On the lab coat recently taken out of the locker b) Hand dryer fixed on the wall near the sink c) Paper towels that are in a proper device near the sink d) Individual towels that are placed in your locker every day

FS Take Away game Zone 5 Dressing room 5 – The WC walls should: a) Be covered with tiles b) Be of a light colour and covered with tiles or other impermeable material c) Be of a light colour and covered with tiles or other impermeable material up to height of at least 1, 5 m d) Covered with tiles or other impermeable material up to a height of at least 1, 5 m

FS Take Away game Zone 5 Dressing room 6 – Before changing into your work clothing, the following accessories should be removed: a) Chains, rings, bracelets, earrings and watches b) Option a) except for the watch c) Option a) except for the chain if it is underneath the work clothing d) Option a) except for cloth ribbons/bracelets

FS Take Away game Zone 5 Dressing room 7 – Dressing room lockers should be: a) Individual, with locks and with an opening at the bottom part of the door for airing out b) Individual with locks and with an opening at the top part of the door for airing out c) Individual with locks with openings at the top and bottom of the door for airing d) Individual or collective with locks with an opening at the top of the door for airing out

FS Take Away game Zone 5 Dressing room 8 – Inside the dressing rooms: a) There should not exist benches and chairs b) There should be a sufficient number of benches c) There should be a sufficient number of chairs d) There should be a sufficient number of chairs and benches

FS Take Away game Zone 5 Dressing room 9 – When should you wash your hands? a) After sneezing b) After putting on protective footwear c) After using the WC d) All of the above

FS Take Away game Zone 5 Dressing room 10 – Work clothing hair caps: a) Can be traded among colleagues b) Can never be traded among work colleagues c) Can be traded among colleagues, as long as the boss does not see and as long as this operation takes place in the dressing room d) Can never be traded among colleagues, unless he/she is certain that his/her colleagues´ hair is well washed

FS Take Away game Zone 6 Take Away 1 Take-away cold dishes or foods that make these up should be conserved in the cold at a maximum temperature of 3 ºC. a) True b) False

FS Take Away game Zone 6 Take Away 2 – The state of conservation of the equipments used for take away interfere with the innocuity of foods. a) True b) False

FS Take Away game Zone 6 Take Away 3 – Employees of this section do not need to use a hair cap because they are not food handlers. a) True b) False

FS Take Away game Zone 6 Take Away 4 – For take-away the temperature of the equipments necessary to display foods should be regularly monitored. a) True b) False

FS Take Away game Zone 6 Take Away 5 – Food display equipments should have an opening to make it easier for the consumer to see the food as he/she gets closer. a) True b) False

FS Take Away game Zone 6 Take Away 6 – Material where the food is going to be served should be stored in a protected place. a) True b) False

FS Take Away game Zone 6 Take Away 7 – A take away should be a pleasant place and should be decorated with plants, because these are not a source of contamination for foods. a) True b) False

FS Take Away game Zone 6 Take Away 8 – Employees responsible for receiving payments should not handle prepared foods, whether packaged or not. a) True b) False

FS Take Away game Zone 6 Take Away 9 – If an animal is found at a take-ways door step, there is no possibility of it being a contamination conveyer just because it is outside of the facility. a) True b) False

FS Take Away game Zone 6 Take Away 10 – This symbol is also mandatory for takeaway packages. a) True b) False

FS Take Away game Zone 7 Kitchen 1 - Meals that are served hot, should be held at a temperature of _____ (one of the answers below) or higher until they are served: a) 25ºC b) 37ºC c) 65ºC d) 100ºC

FS Take Away game Zone 7 Kitchen 2 – Considering FS what parameters need to be controlled during food preparation? a) Type of microorganisms b) Salt and spices to be added c) Type of fat to be added d) Time and temperature

FS Take Away game Zone 7 Kitchen 3 – The presence of rodents has been verified. What procedure should I take to eliminate them? a) Place mouse traps b) Place pieces of cheese on the floor c) Contract a company specialized in pest control d) Place rat poison.

FS Take Away game Zone 7 Kitchen 4 – What are the signs that indicate that the frying oil is no longer proper for use? a) Formation of foam and smoke while frying b) Intense darkening of the oils colour and food c) Uncharacteristic taste and smell d) All of the above

FS Take Away game Zone 7 Kitchen 5 – What end should be given to reheated foods that were not eaten? a) Refrigerating chamber b) Frozen goods chamber c) Waste container d) Use as an ingredient in a cold dish

FS Take Away game Zone 7 Kitchen 6 – Can this kitchen have windows? a) No b) Yes, as long as they remain open c) Yes, as long as there is no exhaust system d) Yes, as long as they posses a fly screen, if they can be opened

FS Take Away game Zone 7 Kitchen 7 – What is the best way to thaw food? a) Place the food in a container with hot water b) Place the correctly protected food on top of a work counter c) Place the food in the refrigerating chamber d) None of the above

FS Take Away game Zone 7 Kitchen 8 – The only leftovers that should be reused are: a) Foods with sauces b) Reusing leftovers depends on the type of leftover c) Foods that can be re-frozen d) None of the above

FS Take Away game Zone 7 Kitchen 9 – In the kitchen, what or which factor(s) are normally responsible for bacterial development : a) Heat b) Humidity c) Cooking time d) All of the above

FS Take Away game Zone 7 Kitchen 10 – Curried chicken recipe should be fixed in the kitchen the following way: a) On a cork board b) With tape on the wall c) With glue in the wall d) None of the above

FS Take Away game Zone 8 Garnishing 1 - A wooden spoon should be used to remove rice from the pot : a) True b) False

FS Take Away game Zone 8 Garnishing 2 - Salads should not be held at a temperature of less than 0ºC. a) True b) False

FS Take Away game Zone 8 Garnishing 3 - In the case of hot meals, there is no problem in touching the food with your hands, if necessary. a) True b) False

FS Take Away game Zone 8 Garnishing 4 - When a food handler is sick he/she can garnish as long as he/she uses a mouth mask. a) True b) False

FS Take Away game Zone 8 Garnishing 5 – Humidity can be a risk factor food contamination in the room where garnishing is taking place. a) True b) False

FS Take Away game Zone 8 Garnishing 6 - The use of gloves is mandatory during garnishing: a) True b) False

FS Take Away game Zone 8 Garnishing 7 - Cracked/chipped dishes are a source of contamination. a) True b) False

FS Take Away game 8 – It is not necessary to pay any attention to Garnishing the temperature of dishes while garnishing cold meals. Zone 8 a) True b) False

FS Take Away game Zone 8 Garnishing 9 – During the garnishing stage, it is no longer important to control temperatures, what is most important now is the final aspect of the dishes. a) True b) False

FS Take Away game 10 – In the garnishing zone it is not Garnishing necessary to verify the requirements that refer to the layout of the other zones, because the meals are already prepared and ready to be served. Zone 8 a) True b) False

FS Take Away game Zone 9 Cleaning products and material store room 1 - Not all detergents have disinfecting properties. a) True b) False

FS Take Away game Zone 9 Cleaning products and material store room 2 – Cleaning products may constitute a chemical hazard. a) True b) False

FS Take Away game Zone 9 Cleaning products and material store room 3 – The way ceilings, walls and pavements join together does not interfere with an efficient cleaning. a) True b) False

FS Take Away game Zone 9 Cleaning products and material store room 4 – Tiles are the most recommended material for covering walls because they allow an efficient washing. a) True b) False

FS Take Away game Zone 9 Cleaning products and material store room 5 – When rinsing surfaces after disinfecting them it is necessary to use potable water. a) True b) False

FS Take Away game Zone 9 Cleaning products and material store room 6 – Cleaning and disinfection should always be done even though they are submitted to previous planning. a) True b) False

FS Take Away game Zone 9 Cleaning products and material store room 7 – The cleaning plan must contain specific appliances and materials that are necessary to carry out this task. a) True b) False

FS Take Away game Zone 9 Cleaning products and material store room 8 – Dry sweeping is not recommended during work hours. a) True b) False

FS Take Away game Zone 9 Cleaning products and material store room 9 – There is no such thing as specific cleaning products for each sector of the food business. a) True b) False

FS Take Away game Zone 9 Cleaning products and material store room 10 – Stainless steel is the most recommended material for surfaces. a) True b) False

FS Take Away game 1 - Detergent dosages to be used should be Zone 10 Dish the same as the fabricants instructions. washing a) True b) False

FS Take Away game 2 - Utensils used during the preparation of Zone 10 Dish food should be washed right after with washing hot water and detergent and then dried with a very dry cloth. a) True b) False

FS Take Away game 3 - Disinfection consists of the reduction of Zone 10 Dish the number of microorganisms to a level washing that does not compromise the foods innocuity. a) True b) False

FS Take Away game 4 - Disinfection consists of the removal of Zone 10 Dish filth, whether being food residues or washing another type of filth or grease. a) True b) False

FS Take Away game 5 - The choice of a detergent depends on the Zone 10 Dish type and quantity of the filth to be washing removed. a) True b) False

FS Take Away game 6 - Very good quality cloths should be used to Zone 10 Dish dry dishes. washing a) True b) False

FS Take Away game 7 – Detergents and disinfectants with smell Zone 10 Dish are the most efficient. washing a) True b) False

FS Take Away game 8 – Cleaning can de done by using physical, Zone 10 Dish chemical or mechanical methods. washing a) True b) False

FS Take Away game 9 - Time of contact with the detergent has Zone 10 Dish influence on its action. washing a) True b) False

FS Take Away game 10 – Microbiological analysis is one of the Zone 10 Dish methods used to assess the efficiency of washing sanitization. a) True b) False

FS Take Away game 1 – The Codex Alimentarius does not make Zone 11 any reference to waste management. Waste store room a) True b) False

FS Take Away game 2 – Independently from the recipients used Zone 11 organic waste should be separated from Waste store dry waste. room a) True b) False

FS Take Away game 3 – Waste can be removed through the same Zone 11 doorway used to receive food as long as Waste store these operations are carried out on room different time tables. a) True b) False

FS Take Away game 4 – Package recycling of a facility cannot be Zone 11 provided by an eco point. Waste store room a) True b) False

FS Take Away game 5 – This place should be properly cleaned. Zone 11 Waste store room a) True b) False

FS Take Away game 6 – It is not possible to recycle food oils. Zone 11 Waste store room a) True b) False

FS Take Away game 7 – No national law exists that makes Zone 11 adequate waste management mandatory. Waste store room a) True b) False

FS Take Away game 8 – In summary, we can say that all Zone 11 substances or objects that we Waste store intentionally dispose of can be room considered waste. a) True b) False

FS Take Away game 9 – Eco points are a set of containers (Yellow, Zone 11 Red and Blue) where we place and Waste store separate various types of packages that room are recyclable. a) True b) False

FS Take Away game 10 – Waste of dry foods such as coffee powder Zone 11 and chips are not organic waste. Waste store room a) True b) False

FS Take Away game 1 - Stock rotation in the store room should Zone 12 be preferable done by following the Dry goods “First In, First Out” rule. storage a) True b) False

FS Take Away game 2 - All products that enter the facility and do Zone 12 not need to be conserved in the cold Dry goods should be stored in this store room. storage a) True b)False

FS Take Away game 3 - The contents of cans that have been Zone 12 deformed inside the store room should Dry goods not be used. storage a) True b) False

FS Take Away game 4 - Foods even the ones that are packaged Zone 12 are always susceptible to pest attacks. Dry goods storage a) True b)False

FS Take Away game 5 - Foods should be stored at a minimum Zone 12 distance of 15 cm from floors, walls and Dry goods ceilings. storage a) True b)False

FS Take Away game 6 - As long as direct sunlight does not incite Zone 12 on the store room it can have high Dry goods temperatures because there are no storage refrigerated products found in it. a) True b) False

FS Take Away game 7 - This is the only place on plant grounds Zone 12 where you can enter without proper Dry goods work clothing. storage a) True b) False

FS Take Away game 8 - Shelves should be made of smooth, Zone 12 washable and impermeable material, like Dry goods this the floors and walls do not need to storage have these characteristics. a) True b) False

FS Take Away game 9 - This store room does not need a door so Zone 12 that it is always maintained fresh and Dry goods ventilated. storage a) True b) False

FS Take Away game 10 – Original labels should not be visible. Only Zone 12 the identification label needs to be Dry goods visible during the reception of the storage product. a) True b) False