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WorksheetsHospitality and catering -food poisoning
Total questions: 10
Worksheet time: 6mins
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
