NEW
Font size
WorksheetsSalmonella Awareness and Food Safety
Total questions: 13
Worksheet time: 7mins
What is Salmonella?
A type of virus
A type of bacteria
A type of fungus
A type of parasite
Which of the following foods is most commonly associated with Salmonella contamination?
Bread
Raw chicken
Cooked rice
Fresh apples
What is the primary symptom of Salmonella infection?
Skin rash
Diarrhoea
Headache
Cough
At what temperature should poultry be cooked to ensure it is safe from Salmonella?
50°C
65°C
75°C
85°C
How long can Salmonella survive on a dry surface?
A few minutes
A few hours
A few days
A few weeks
Which of the following is a safe practice to prevent Salmonella contamination?
Washing raw chicken before cooking
Using the same cutting board for raw meat and vegetables
Refrigerating perishable foods promptly
Leaving cooked food at room temperature for several hours
What is the incubation period for Salmonella infection?
1-2 hours
6-72 hours
4-5 days
1-2 weeks
Which of the following groups is most at risk for severe illness from Salmonella?
Teenagers
Healthy adults
Elderly individuals
Athletes
What is the best way to clean surfaces that have been in contact with raw meat to prevent Salmonella?
Rinse with cold water
Wipe with a dry cloth
Clean with hot, soapy water
Use a paper towel
Which of the following is NOT a common source of Salmonella?
Eggs
Dairy products
Leafy greens
Bottled water
What is the recommended internal temperature for cooking eggs to reduce the risk of Salmonella?
50°C
60°C
70°C
80°C
Which of the following is a common method for diagnosing Salmonella infection?
Blood test
Stool culture
X-ray
MRI
Which of the following is a key step in preventing cross-contamination in the kitchen?
Using the same utensils for raw and cooked foods
Storing raw meat above vegetables in the fridge
Washing hands thoroughly after handling raw meat
Tasting food with the same spoon used for stirring
