Hospitality and catering -food poisoning

What temperature range is the danger zone?

• 37 to 65C

• 5 to 63C

• 0 to 5C

• -18 to 0C

High risk foods are generally.....

• Dry

• Moist

• Carbohydrate based

Which of the following food poisoning bacteria is not linked to food?

• E-coli

• Staphylococcus

• Listeria

• Salmonella

Which list of symptoms are correct for food poisoning?

• Vomiting and diarrhoea

• Fever and stomach ache

• Headache and high temperature

• All of the above

Food poisoning is an illness often caused by harmful (a)   in food.

Which is not an ideal condition for bacterial growth?

• Warmth

• Time

• Acidic pH

• Moisture

• Food

Pathogenic microorganisms can cause (a)  

Examples of high risk foods include

• Cooked meat

• Dairy products

• Rice

• Cream cakes

To reduce bacterial multiplication you can......

• Store and serve food at the correct temperatures

• Wash your hands

• Pickle food

• All of the above

Spot the spelling error

• Bacteria

• Samonella

• E.Coli

• Campylobacter