【フィンランド生活3ヶ月目】Hygieniapassitestiに実際出た質問

 前回の記事から1ヶ月経ってしまったけど、実際に出た問題について思い出せる限り記しておく。今後受ける人の参考になれば幸いです。暗記した訳では無いので、表現の再現性についてはご勘弁を。

The shelf life of matured cheese longer than that of fresh cheese.

Sprouts can be a reason of food poisoning.

Frozen food have to be kept under -15 degrees.

Gyromitra escuelenta can be consumed without any process.

Gyromitra escuelenta can be sold by giving instructions only when requested by customers.

Food premise operators should use a template provided by the Food Authority to make an own-check.

When handling food, one should not pick the nose.

If a dish is glazed off, it is still hygienic to use it.

A virus can contaminate berries through irrigation contaminated by human faeces.

The primary role of the headwear is to act as an ornament.

Birds are a reason of health hazards, so it should be prevented that they enter bakeries.

Cold food cooling can be done in room temperature if covered with aluminium foil.

Own-check is made for health inspectors.

Cold food can be stored at room temperature at a hotel's breakfast hours, e.g. 6-9AM.

When food is heated, it has to be kept over 60 degrees when served.

In a self-service line, milk can be kept at room temperature.

UHT products cannot be kept at room temperature.

Cleaning equipment facilities should be separate.

Bar soap is not hygienic.

When defrosting in summer, it is safe to do it outside because sunlight kills the microbes.

Vacuum-packaged products do not contain microbes.

In vacuum-packaged products, microbes are killed.

When storing food contact material, it should be covered from dust while cleaning.

A product that passed its use-by-date cannot be used.

If cleaning is properly done, no flies can be found.

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ちなみにシャグマアミガサダケは毒性の強いキノコだが、ちゃんと処理すれば食べられるのでフィンランドでは食用とされている。少なくとも2度は沸騰させたお湯で茹でて、合間にはしっかり洗浄することが条件。また、このキノコを売ることは許可されているものの、処理方法と警告が添付されている必要あり。他にもフィンランドらしい問題といえば、ベリー関係やカレリアパイに関するものがある。