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LO4 L1/2 Hospitality and Catering

Total questions: 28

Worksheet time: 40mins

Name
Class
Date
1.

Identify the food related causes of ill health:

a)

Bacteria, Microbes, Chemicals

b)

Chemicals, Metals, Poisonous Plants

c)

Bacteria, Allergies, Intolerances

d)

All of them

2.

What temperature range is the danger zone?

a)

37 to 65C

b)

5 to 63C

c)

0 to 5C

d)

-18 to 0C

3.

High risk foods are generally.....

a)

Dry

b)

Moist

c)

Carbohydrate based

4.

Which is not an ideal condition for bacterial growth?

a)

Warmth

b)

Time

c)

Acidic pH

d)

Moisture

e)

Food

5.

Which of these is NOT a type of bacteria

a)

Spoilage bacteria

b)

Pathogens

c)

Microbes

d)

Mould

6.

Which metal builds up in fish?

a)

Mercury

b)

Iron

c)

Aluminum

d)

Copper

7.

Which of these are an intolerance?

a)

Nut

b)

Egg

c)

Lactose

d)

Gluten

8.

Which of these are common allergies?

a)

Nut

b)

Egg

c)

Lactose

d)

Gluten

9.

Which of these is NOT a common cause of food spoilage

a)

Buying too much of one ingredient

b)

Inadequate temperature storage

c)

Prolonged storage times

d)

Delays between delivery and storage

10.
What is the maximum time food can be left at room temperature?
a)
1 hour
b)
2 hours
c)
2.5 hours
d)
4 hours
11.
If you are peeling an apple, it should be rinsed.
a)
True
b)
False
12.
When checking to see if food is done cooking, what part of the meat, poultry, or seafood should you place the food thermometer?
a)
The middle
b)
The thickest part
c)
The right side
d)
Underneath
13.
Which bacteria is found in raw meats (beef), and contaminated water?
a)
E. Coli
b)
Salmonella
c)
Clostridium Botulinum
d)
Clostridium Perfringens
14.
Symptoms of foodborne illness include upset stomach, nausea, vomiting, and diarrhea. 
a)
True
b)
False 
15.

Which item is a potential physical contaminant?

a)

sweat

b)

Fingernail polish

c)

metal shavings

d)

parasites

16.

Which are common sources of listeria?

a)

Pork and Poultry

b)

Dairy, deli meats and melons

c)

Poultry and eggs

d)

Beef and unpasteurized milk

17.
Freezing food kills bacteria that causes food borne illness.
a)
True
b)
False
18.
What is the only way to know if a hamburger is cooked to the correct temperature?
a)
Look at the color and if its not pink, then its okay to eat.
b)
smell it.
c)
eat a little piece and if it taste good, then go ahead and eat it.
d)
use a meat thermometer to measure the internal temperature.
19.

What is the safe core temperature of cooked food?

a)

63 degrees C

b)

155 degrees C

c)

70+ degrees C

d)

5 degrees C

20.

When someone has a severe allergic reaction it is called (a)  

21.

Identify the common allergen in spaghetti bolognese

a)

Beef Mince

b)

Tomatoes

c)

Parmesan cheese

d)

Wheat (Pasta)

22.

Someone who has ceoliac disease cannot eat:

a)

Eggs

b)

Nuts

c)

Gluten

d)

Milk

23.

The at risk groups are:

a)

Pregnant ladies

b)

People with weakened immune system

c)

The elderly

d)

All of them

24.

Two symptoms of lactose intolerance.

a)

Bloating

Sickness

Diarrhea

b)

Headaches

Shivers

Bloating

c)

Sickness

diarrhea

Headaches

d)

Fever

Migraines

Death

25.

Raw meat should be kept:

a)

On the side

b)

Top of the fridge

c)

Bottom of the fridge

d)

Middle of the fridge

26.

The cause of Salmonella is....

a)

Washed salad

b)

Deli meats

c)

Raw chicken, eggs and vegetables

d)

Faeces

27.

The cause of Ecoli is...

a)

Raw chicken and eggs

b)

Washed salad and fruits

c)

Faeces and raw vegetables

d)

Dairy foods

28.

The legislation that covers food hygiene is....

a)

HASAWA 1972

b)

RIDDOR 2013

c)

COSHH 2002

d)

Food Safety Act 1990

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