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WJEC Hospitality and Catering 1.4

Total questions: 30

Worksheet time: 15mins

Name
Class
Date
1.

Which of the following is NOT a cause of ill health?

a)

Chemicals

b)

Exercise

c)

Allergies

d)

Bacteria

2.

Which bacteria is a known cause of food poisoning?

a)

Pseudomonas

b)

Lactobacillus

c)

Bacillus cereus

d)

Streptococcus

3.

What is a common symptom of food allergies?

a)

Dizziness

b)

Anaphylactic shock

c)

Headache

d)

Cough

4.

Which of the following is a food intolerance?

a)

Shellfish

b)

Gluten

c)

Eggs

d)

Peanuts

5.

What is the main difference between a food allergy and a food intolerance?

a)

Allergies affect the immune system, intolerances do not

b)

Neither affects the immune system

c)

Intolerances affect the immune system, allergies do not

d)

Both affect the immune system

6.

Which of the following is a visible symptom of food-induced ill health?

a)

Stomach-ache

b)

Weakness

c)

Bloating

d)

Constipation

7.

Which of the following is NOT a preventative control measure for food-induced ill health?

a)

Cross contamination

b)

Correct temperature control

c)

Ignoring expiration dates

d)

Physical contamination prevention

8.

What is the role of the Environmental Health Officer (EHO)?

a)

Collecting evidence of food safety in food businesses

b)

Cooking food in restaurants

c)

Selling food products

d)

Designing food packaging

9.

Which of the following is NOT a food labelling law requirement?

a)

Nuts

b)

Peanuts

c)

Soya

d)

Salt

10.

Which of the following is a non-visible symptom of food-induced ill health?

a)

Feeling sick

b)

Rash

c)

Facial swelling

d)

Vomiting

11.

What is a common source of microbial contamination?

a)

Storing chemicals with food

b)

Regular temperature checks

c)

Using color-coded equipment

d)

Personal hygiene

12.

Which of the following is a high-risk food?

a)

Bread

b)

Raw chicken

c)

Canned beans

d)

Dried pasta

13.

What is the correct action if you find damaged equipment in a kitchen?

a)

Report it only if it breaks

b)

Use it carefully

c)

Check, report and replace it

d)

Ignore it

14.

Which of the following is NOT a symptom of food-induced ill health?

a)

Weight loss

b)

Pale skin

c)

Chills

d)

Hair loss

15.

What should be done to prevent cross-contamination?

a)

Use the same cutting board for all foods

b)

Store raw and cooked foods together

c)

Use color-coded equipment

d)

Ignore food storage guidelines

16.

Which of the following is a chemical contamination prevention method?

a)

Following COSHH data

b)

Using any cleaning product

c)

Storing chemicals with food

d)

Ignoring chemical labels

17.

What is the correct core temperature for cooking meats?

a)

85°C

b)

75°C

c)

60°C

d)

50°C

18.

Which of the following is NOT a responsibility of the EHO?

a)

Following up on food poisoning outbreaks

b)

Inspecting food safety standards

c)

Giving evidence in prosecutions

d)

Cooking meals in restaurants

19.

What is a common allergen that must be labeled on food products?

a)

Gluten

b)

Sugar

c)

Salt

d)

Water

20.

Which of the following is a method to prevent physical contamination?

a)

Wearing jewelry while cooking

b)

Using damaged equipment

c)

Using hairnets

d)

Ignoring pest control

21.

What is the purpose of a food probe?

a)

To taste food

b)

To measure food temperature

c)

To check food color

d)

To weigh food

22.

Which of the following is NOT a food safety legislation?

a)

Food safety legislation

b)

Food coloring laws

c)

Food labeling laws

d)

Food hygiene

23.

What should be done with leftover food to ensure safety?

a)

Leave it at room temperature

b)

Store it with raw food

c)

Ignore storage guidelines

d)

Reheat to the correct temperature

24.

Which of the following is a visible symptom of an allergic reaction?

a)

Constipation

b)

Facial swelling

c)

Weakness

d)

Stomach-ache

25.

What is the role of PPE in food safety?

a)

To enhance food flavor

b)

To prevent contamination

c)

To speed up cooking

d)

To decorate the kitchen

26.

Which of the following is a method to prevent microbial contamination?

a)

Ignoring personal hygiene

b)

Storing high-risk foods properly

c)

Using the same utensils for all foods

d)

Ignoring temperature checks

27.

What is the correct action if a food delivery is at the wrong temperature?

a)

Accept it and store it

b)

Use it immediately

c)

Check and reject it

d)

Ignore the temperature

28.

Which of the following is NOT a symptom of food intolerance?

a)

Stomach-ache

b)

Wind/flatulence

c)

Rash

d)

Bloating

29.

What should be done to prevent pest contamination?

a)

Leave food uncovered

b)

Implement pest control systems

c)

Ignore pest signs

d)

Store food on the floor

30.

Which of the following is a responsibility of the EHO?

a)

Enforcing food safety laws

b)

Cooking food

c)

Designing food packaging

d)

Selling food products

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