Food safety and hygiene 10.1

Food safety and hygiene 10.1

By Elizabeth Opadiran

Open Ended

What is a food-borne illness?

Multiple Choice

How many estimated causes of foodborne illness occur each year?

• 600 million

• 42 million

• 1 billion

• 320 million

Multiple Choice

When something becomes dangerous, for example food, when a harmful or undesirable substance is added, like bacteria. This is called

• mould

• contamination

• allergies

• foodborne

Multiple Choice

Contamination can occur if hands, kitchen utensils or other surfaces are in contact with food

• True

• False

Multiple Choice

You can become ill ________________

hours after eating contaminated food.

• 24 hrs

• 6-72 hrs

• 48 hrs

Multiple Choice

What are the most common symptoms of foodborne illness?

• Swollen glands and rash.

• Swollen feet and ankles.

• Vomiting and diarrhea.

• Sneezing and coughing.

Multiple Choice

In order to multiply, most bacteria need:

• Cold and dry conditions.

• Being placed on the top shelf of the refrigerator.

• Warm and moist conditions.

• hot and most conditions

Multiple Choice

The Danger Zone for food safety is:

• 15 - 60 degrees Fahrenheit

• 25 -75 degrees Celsius

• 5 - 60 degrees Fahrenheit

• 5 - 60 degrees Celsius

Multiple Choice

What food is most likely to cause foodborne illness?

• Milk

• Chicken

• Bread

• uncooked rice

Multiple Choice

How fast do bacteria multiply in the right conditions?

• triples every 30 seconds

• doubles every minute

• doubles every 15 minutes

• triples every minute