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Food Spoilage

Total questions: 14

Worksheet time: 8mins

Name
Class
Date
1.

Food can be spoil. How can you determine the food was spoiled?

a)

when the food was in the garbage bin

b)

Have bad smell ,the color and the texture changed

c)

have dark color and moist

d)

when the food stored in the fridge more than 1 week.

2.

Which one factor can you see on the spoiled bread?

a)

mold on the surface of the bread

b)

sour taste

c)

the color turned to greenish

d)

smell like fish

3.

Why does food spoiled?

a)

It past its expire date

b)

The food made from organic matter

c)

The food eaten by ant

d)

The growth od microorganism on the food

4.

Which microorganism can make the milk spoil?

a)

Fungi

b)

Protozoa

c)

Bacteria

d)

Virus

5.

Microorganism can growth in suitable condition such as...

(can be more than one answer)

a)

warm

b)

flown air

c)

moist

d)

suitable acidic

6.

Ramli bought a fried rice and decided to have the meal on the next day. He put the food on the table. On the next day, the food was smelly and the rice's texture changed. Give an inference based on the observation on the food.

a)

Ramli did not put the food in the fridge

b)

The microorganism growth and reproduce on the food

c)

The food was not cooked well

d)

The food is not healthy

7.

Identify three micro-organisms responsible for contamination of food

a)

Bacteria, yeast, moulds,

b)

Yeast, fungi, bacteria

c)

Mould, yeast,fungi

8.
A _________ is an illness transported to people by food.
a)
Foodborne Illness
b)
Contamination
c)
Pathogen
d)
Microorgansim
9.
The are two main causes of food spoilage are
 Natural decay and action of microorganisms.
a)
True
b)
False
10.
What is the most important way to prevent a foodborne illness from viruses?
a)
Control time and temperature.
b)
Prevent cross-contamination.
c)
Practice good personal hygiene.
d)
Practice good cleaning and sanitizing. 
11.
What is an example of cross-contamination?
a)
Cutting raw vegetables with a clean chef's knife
b)
Placing raw meats on the same shelf of the refrigerator
c)
Preparing raw chicken and vegetables on the same cutting board
d)
Using clean hands and work surfaces when preparing food
12.
If you have a cut on your hand, you should wear a glove while cooking
a)
true
b)
false
13.

Which micro-organism is used to make bread?

a)

Mould

b)

Enzyme

c)

Bacteria

d)

Yeast

14.

Which of these is not a symptom of food poisoning?

a)

Headache

b)

Vomiting

c)

Diarrhoea

d)

Weight gain