LO4 L1/2 Hospitality and Catering

Identify the food related causes of ill health:

• Bacteria, Microbes, Chemicals

• Chemicals, Metals, Poisonous Plants

• Bacteria, Allergies, Intolerances

• All of them

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 is not an ideal condition for bacterial growth?

• Warmth

• Time

• Acidic pH

• Moisture

• Food

Which of these is NOT a type of bacteria

• Spoilage bacteria

• Pathogens

• Microbes

• Mould

Which metal builds up in fish?

• Mercury

• Iron

• Aluminum

• Copper

Which of these are an intolerance?

• Nut

• Egg

• Lactose

• Gluten

Which of these are common allergies?

• Nut

• Egg

• Lactose

• Gluten

Which of these is NOT a common cause of food spoilage

• Buying too much of one ingredient

• Inadequate temperature storage

• Prolonged storage times

• Delays between delivery and storage

What is the maximum time food can be left at room temperature?

• 1 hour
• 2 hours
• 2.5 hours
• 4 hours