CHAPTER 1 TOPIC 2 (FOOD HYGIENE)

What is the most common cause of food poisoning?

• Bacteria

• Parasites

• Molds

• Viruses

Which of the following is not a common cause of food poisoning?

• E. coli

• Listeria

• Norovirus

• Salmonella

What can some cases of food poisoning be linked to besides bacteria, viruses, and parasites?

• Natural toxins

• Chemical toxins

• Allergens

• Molds

What are organisms that derive nourishment and protection from other living organisms known as?

• Molds

• Parasites

• Bacteria

• Viruses

Which group of people is more susceptible to foodborne illness?

• Children

• Athletes

• Elderly adults

• Teenagers

Why are pregnant women more at risk of foodborne illness?

• Reduced immune system

• Decreased risk of contracting bacteria

• Higher acid production

• Increased immune system

What is the main reason older adults are at a higher risk for foodborne illness?

• Stronger digestive system

• Faster metabolism

• Increased immune system

• Decreased organ function

What is an abnormal response to a food triggered by the body's immune system?

• Food poisoning

• Intolerance

• Allergy

• Infection

Which of the following is not a common food allergen?

• Fish

• Soybeans

• Peanuts

• Milk

What is the term used for the process of bacteria and viruses contaminating food?

• Infection

• Toxicity

• Cross-contamination

• Spoilage