Communicable Diseases and Pathogens Quiz

What is the main difference between spoilage bacteria and pathogenic bacteria?

• Spoilage bacteria cause food to go off, while pathogenic bacteria cause food poisoning.

• Spoilage bacteria make food taste better, while pathogenic bacteria preserve food.

• Spoilage bacteria are only found in meat, while pathogenic bacteria are only found in vegetables.

• Spoilage bacteria are beneficial, while pathogenic bacteria are harmless.

Which of the following is a symptom of food poisoning caused by pathogenic bacteria?

• Vomiting

• Increased appetite

• Improved digestion

• Weight gain

What could happen to food companies that fail to protect consumers from pathogenic bacteria?

• They may face serious fines or consequences

• They will receive awards

• They will be allowed to sell more products

• They will be exempt from regulations

A high fever, as a symptom of food poisoning, is defined as a body temperature of:

• 36 degrees or above

• 37 degrees or above

• 38 degrees or above

• 39 degrees or above

If someone feels sick but does not throw up, which symptom of food poisoning are they experiencing?

• Vomiting

• Nausea

• Fever

• Diarrhoea

When reheating food, what temperature should it reach to ensure safety?

• 63 degrees

• 75 degrees

• 82 degrees

• 71 degrees

What is the main purpose of the HACCP system?

• To improve food taste

• To ensure food safety from the start to the finish of the food chain

• To increase food production speed

• To reduce food costs

Which of the following best describes the scope of HACCP in the food industry?

• It only applies to food packaging

• It covers food safety from the beginning to the end of the food chain

• It is only for restaurant kitchens

• It is used only for food storage

Chemical hazards in food production can include which of the following?

• Cleaning supplies

• Raw ingredients

• Moulds/yeasts

• Pens

Which of the following best describes a physical hazard in food production?

• Raw ingredients, buildings/equipment, packaging, jewellery, pens

• Parasites and bacteria

• Chemicals used on farms

• Yeasts and moulds