WorksheetsRevision - Food Safety, Food induced-ill health, Allergens
Total questions: 30
Worksheet time: 15mins
Food poisoning is most commonly caused by:
Poor food presentation
Eating food that contains harmful bacteria
Eating too much food
Food intolerance
Which of the following is a common allergen that must be legally declared?
Rice
Chicken
Peanuts
Potatoes
Why are food businesses legally required to provide allergen information?
To protect consumers from harm
To make food taste better
To improve food appearance
To increase prices
food intolerance differs from a food allergy because a food intolerance:
Always causes life-threatening reactions
Involves the immune system
Is caused by bacteria
Can cause digestive discomfort but is not life-threatening
Which type of contamination occurs when harmful bacteria are transferred from raw meat to cooked food?
Cross-contamination
Physical contamination
Bacterial contamination
Which of the following is a non-visible symptom of food poisoning?
Mould on food
Vomiting
Nausea
Broken glass
Which UK law is designed to ensure food is safe to eat and not misleading?
Health and Safety at Work Act
Licensing Act
Equality Act
Food Safety Act 1990
What is one role of an Environmental Health Officer?
Cooking food in restaurants
Inspecting food premises for hygiene standards
Employing kitchen staff
Advertising food businesses
Which of the following is a visible sign of food induced ill health?
Stomach cramps
Headache
Nausea
Vomiting
Which symptom is commonly associated with food poisoning?
Fever
Sneezing
Rash
Coughing
Which of the following is a non‑visible symptom of food‑induced ill health?
Foreign objects in food
Dizziness
Broken packaging
Discoloured food
Which symptom could indicate a severe allergic reaction (anaphylaxis)?
Mild headache
Stomach rumbling
Difficulty breathing
Feeling tired
Which visible sign might indicate food is unsafe to eat?
Dizziness
Unusual smell from food
Headache
Glossy food
Which symptom is most likely to appear quickly after eating contaminated food?
Weight loss
Long‑term fatigue
Toothache
Vomiting
Why is it important for food handlers to recognise symptoms of food‑induced ill health?
To prevent the spread of illness
To increase sales
To improve food presentation
To cook food faster
What is the main purpose of food hygiene training for staff in food businesses?
To increase food prices
To decorate the kitchen
To improve the taste of food
To reduce the risk of foodborne illnesses
Which of the following actions helps prevent cross-contamination in a kitchen?
Wearing jewellery while cooking
Storing all foods together
Using separate chopping boards for raw and cooked foods
Leaving food uncovered
Which group is most at risk from foodborne illnesses?
People who eat spicy food
Professional chefs
Healthy adults
Children and elderly people
Which of the following practices can help reduce the risk of foodborne illness?
Washing hands before handling food
Leaving food at room temperature for hours
Using the same knife for raw and cooked foods
Ignoring expiry dates
What is a common cause of allergic reactions in food service settings?
Incorrect food labelling
Serving food at the wrong temperature
Using too much salt
Overcooking food
Which symptom may indicate mild food intolerance rather than a severe allergy?
Difficulty breathing
Digestive discomfort
Swelling of the throat
Loss of consciousness
Which of the following practices can help prevent allergic reactions in food service?
Clearly labelling all ingredients
Serving food without ingredient lists
Ignoring customer allergy requests
Mixing all foods together
What should a food handler do if a customer reports a food allergy?
Tell the customer to eat elsewhere
Inform the kitchen and ensure the allergen is avoided
Ignore the request
Serve the food as usual
Which of the following is NOT a common food allergen?
Milk
Shellfish
Peanuts
Rice
What is the safest way to thaw frozen food?
Near an open window
In hot water
In the refrigerator
Leaving it on the kitchen counter
Which of the following is one of the 14 most common food allergens?
Carrots
Beef
Eggs
Tomatoes
Which of the following is one of the 14 most common food allergens?
Nuts
Chicken
Sunflower seeds
Olives
Which of the following allergens is found in bread and pasta?
Celery
Gluten (wheat)
Fish
Crustaceans
Which of the following is a good practice when storing raw meat in a refrigerator?
Store it above ready-to-eat foods
Store it on the bottom shelf in a sealed container
Leave it uncovered
Store it next to fruits and vegetables
What is the recommended minimum internal temperature for cooking poultry safely?
75°C
90°C
45°C
63°C
