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WorksheetsREHIS 2 - Bacteria
Total questions: 27
Worksheet time: 11mins
Which can cause serious illness?
Bacteria
Pathogens
The shortest time a bacterium can divide in two given the right conditions is?
Every 10 seconds
Every 10 minutes
Bacteria are too small to see without a microscope. True or false?
True
False
The 4 conditions for bacterial multiplication are?
Food, heat, water and air
Food, warmth, time and moisture
Food, heat, water and time
Food, oxygen, heat and time
True or False. Foods contaminated with pathogesn always smell and look bad?
True
False
3 types of microbiological hazard are?
Pathogens, flue and fungus
Bacteria, moulds and viruses
Covid-19, cleaning spray and mould
Hair, earings and pathogens
Melon is....?
High risk (bacteria love it but should be free of it)
Raw food to be cooked (may have pathogens in it)
Raw ready-to-eat food (may contain bacteria but won't support growth)
Crisps are ...?
Low risk
High risk
Raw food to be cooked
Raw chicken is...?
Low risk
High risk
Raw to be cooked food
Oysters are...?
Low risk
Raw food to be cooked
High risk
Lettuce is ...?
High risk
Raw food to be cooked
Raw ready-to-eat food
Cooked rice is...?
High risk
Low risk
Raw ready-to-eat food
Cooked ham is...?
Low risk
High risk
Raw food to be cooked
Re-heating temperature of food is?
80 oC
82 oC
75 oC
Cooking temperature of food is?
75 oC
82 oC
63 oC
The minimum hot holding temperature of food is?
60 oC
63 oC
75 oC
The highest chill temperature of a fridge is?
4 oC
20 oC
- 18 oC
The temperature of a freezer should be?
1 oC
18 oC
- 18 oC
The Danger Zone temperature is?
Between 1 and 4 oC
Between -18 and 0 oC
Between 5 and 63 oC
A toxin is?
Poison
Bacteria
Flu
A spore is?
Chilled storage unit
binary fission
Protective coating/stage of bacteria
Virus
How long does it take from some bacteria to increase from 1000 to 1 million+?
1 hour
10 minutes
2 hours
Where should high risk food be stored prior to cooking?
Slow cooker
Cool, dark cupboard
Fridge
What happens to food bacteria in the fridge?
Rapid multiplication
They die
Growth slows down or stops
What happens to bacteria in the freezer?
Rapid multiplication
They die
Become dormant (no growth)
All bacteria produce spores?
True
False
True or false. Spores can survive high cooking temperatures?
True
False
