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Food Safety

Total questions: 60

Worksheet time: 2hrs 50mins

Name
Class
Date
1.

What is Microbiology?

4 lines
2.

The bacteria that cause food poisoning are known as (a)   Bacteria

3.

What (6) conditions do bacteria need in order to grow?

4 lines
4.

Bacteria can be round, oval or spiral:

a)

True

b)

False

5.

What microorganism is used in the production of antibiotics?

4 lines
6.

During pasteurisation milk is heated to ____ degrees for ____ seconds before being cooled quickly

(a)  

7.

Food Poisoning symptoms can be similar to a mild food allergy or intolerance

a)

True

b)

False

8.

What does Cross Contamination mean?

4 lines
9.

Which of the following are potential sources of E. coli (tick all that apply)

a)

Beef

b)

Poultry

c)

Water

d)

Shelfish

10.

Outline how water can be contaminated with E. coli

4 lines
11.

Explain how beef can be a source of E. coli (give 2 examples)

4 lines
12.

Which of the following is a source of Salmonella?

a)

Raw Milk

b)

Water

c)

Poultry

d)

Beef

13.

Clostridium perfringens can be found where?

4 lines
14.

Explain how Slurry & Farm Yard Manure can contaminate fruit & vegetables

4 lines
15.

Why are shellfish a common source of food poisoning?

4 lines
16.

Why do pathogenic Bacteria grow so easily on Milk?

4 lines
17.

Explain the difference between High Risk and Low Risk foods in terms of food poisoning

4 lines
18.

What does Potable mean in relation to water

(a)  

19.

Food poisoning from which bacteria may take up to 70 days to show symptoms?

a)

Salmonella

b)

Clostridium Botulinum

c)

Listeria

d)

E. coli

20.

Norovirus is generally associated with which of the following (tick any that apply)

a)

Poor hand washing

b)

Soil

c)

Sewage contaminated water

d)

Cereals

21.

The pathogenic bacteria Clostridium botulinum is commonly used in the beauty industry . . . . . explain

4 lines
22.

Fresh fish should smell like (a)  

23.

What does contamination mean in relation to food

4 lines
24.

List any 3 types of contamination

4 lines
25.

Bacterial "Cross-Contamination" means - The transfer of harmful or pathogenic bacteria from one item, food, surface or person to another. 

a)

True

b)

False

26.

Explain how Cross Contamination can occur during delivery of food products

4 lines
27.

Explain what steps should be taken when food is delivered to a food premises

4 lines
28.

Explain what is meant by FIFO

4 lines
29.

The delivery van should be:

(tick any that apply)

a)

Easy to clean

b)

Comfortable

c)

In good repair

d)

Have NCT up to date

30.

Explain the difference between "Use By" and "Best Before" dates

4 lines
31.

Which of the following are potential hazards in the "Dry Goods Store"

a)

Chemical Contamination

b)

Freezer Burn

c)

Pest Contamination

d)

Mold Growth

32.

Explain why open packages should be stored in well sealed containers

4 lines
33.

Explain why hot foods should NOT be placed into the fridge

4 lines
34.

The temperature of the fridge should be _____ to _____degrees Celsius

(a)  

35.

Why is it important not to overfill a fridge or freezer?

4 lines
36.

If you have a power cut at home, food will keep safe in the freezer for (a)   hours if the door is kept closed

37.

The freezer should be kept at what temperature?

(degrees Celsius)

a)

-12

b)

-18

c)

-24

38.

Food which has been defrosted should not be refrozen - what is the exception to this?

4 lines
39.

When working with food (as a food worker) why is it important to have good personal hygiene

4 lines
40.

A "carrier" is a person who may carry & pass on harmful bacteria (they may or may not be affected themselves) 

a)

True

b)

False

41.

Someone who is recovering from Salmonella food poisoning may be a carrier for . . . . 

a)

Several Days

b)

Several Weeks

c)

Several Months

42.

Which of the following is NOT a common source of Staphylococcus aureus

a)

Nose

b)

Mouth

c)

Ears

d)

Intestines

43.

There is a Legal Responsibility on food workers and owners to maintain a high standard of Personal Hygiene

a)

True

b)

False

44.

Salmonella and E. coli are most commonly found . . . .

a)

On hands

b)

In hair

c)

In the mouth

d)

In the intestines

45.

Toilet paper will prevent bacteria transferring onto the hands

a)

True

b)

False

46.

It is a legal requirement for food workers to wash hands after using the toilet

a)

True

b)

False

47.

Give 3 scenarios in which it is necessary to wash you hands when working with food

4 lines
48.

Hands should be washed in hot soapy water for a minimum of (a)   seconds

49.

Explain why food workers should wear light coloured protective clothing

4 lines
50.

Uniforms worn by food workers should not have external pockets. Give 2 reasons for this.

4 lines
51.

It is a Legal Requirement for food handlers to wear gloves during food preparation 

a)

True

b)

False

52.

Even if wearing disposable gloves for food preparation you should wash your hands after taking them off

a)

True

b)

False

53.

Give 3 examples of protective clothing and give the function of each

4 lines
54.

Food workers can face large fines, time in jail and a criminal record for breaches of Food Hygiene Legislation

a)

True

b)

False

55.

Explain why waterproof blue plasters are used in the food industry

4 lines
56.

How long can someone recovering from E. coli food poisoning be a carrier for?

a)

Several Days

b)

Several Weeks

c)

Several Months

57.

What is the legal requirement for food workers regarding hair hygiene?

a)

Wear a hairnet

b)

Keep hair short

c)

Tie hair back

58.

Which of the following is NOT a common source of Salmonella

a)

Raw Eggs

b)

Undercooked Chicken

c)

Unwashed Fruits

d)

Cooked Beef

59.

Explain why many cases of food poisoning go unreported each year (suggest at least two reasons)

4 lines
60.

Explain why good personal hygiene (when working with food) is so important for:

a) The food worker

b) The business

c) The customer

4 lines

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