WorksheetsWJEC H&C 1.4 Food Poisoning, Symptoms & Cross-Contamination
Total questions: 15
Worksheet time: 8mins
A customer eats a chicken salad and later experiences severe abdominal cramps, diarrhoea, and a high temperature. Which bacteria is MOST likely to be the cause?
Bacillus cereus
Campylobacter
Listeria
Staphylococcus aureus
A chef uses a strong chemical cleaner on a work surface but doesn't rinse it off. The next day, sandwiches are prepared there. Which non-visible symptom are customers most likely to experience?
Weight loss
Bloating
Nausea
Constipation
What is the correct, life-saving treatment for a customer experiencing a severe anaphylactic reaction to nuts?
A glass of water and fresh air.
An antihistamine tablet.
An injection of adrenaline (e.g., an EpiPen).
Lying them down with their feet raised.
A customer complains of bloating and flatulence every time they have milky coffee. These are classic visible symptoms of what?
A wheat allergy
Lactose intolerance
Salmonella poisoning
Chemical poisoning
Which of the following is the correct core temperature that high-risk food must reach during preparation/cooking and hold for at least 2 minutes?
63°C
70°C
75°C
100°C
A food handler has a cut on their finger. What is the correct action to prevent physical contamination?
Cover it with a blue, waterproof plaster.
Put a tissue round it.
Wear a single glove.
Wrap it in kitchen cloth.
Which bacteria is specifically linked to reheated rice and can cause vomiting and diarrhoea?
E-coli
Clostridium perfringens
Listeria
Bacillus cereus
A customer develops a raised, red rash and their lips begin to swell. What are these symptoms a sign of?
An allergic reaction
Physical contamination
E-coli food poisoning
Gluten intolerance
What is the primary purpose of using colour-coded chopping boards in a kitchen?
To make the kitchen look organised.
To help chefs work faster.
To prevent cross-contamination.
To indicate which boards are the oldest.
A customer with Coeliac disease might experience ongoing tiredness. What is the main visible symptom also associated with this condition?
Diarrhoea
Vomiting
Weight loss
Pale, sweaty skin
A delivery of frozen burgers arrives. At which of the following temperatures should you refuse to accept the delivery?
-17°C
-19°C
-20°C
-22°C
Which food poisoning bacterium is found in the human nose and mouth and can be transferred to food by poor personal hygiene?
Salmonella
Staphylococcus aureus
Clostridium perfringens
Campylobacter
Which of the following is a correct control measure for preventing physical contamination?
Storing raw meat above salad.
Thoroughly washing fruits and vegetables.
Cooling food on the kitchen floor.
Using the same cloth for all cleaning.
A customer experiences painful joints and a headache after a meal. Which bacteria could be responsible for these non-visible symptoms?
Bacillus cereus
Clostridium perfringens
E-coli
Staphylococcus aureus
What is the minimum safe temperature for hot holding food during service (e.g., on a buffet)?
50°C
63°C
70°C
75°C
