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Hygiene Quiz 3-4

Which one of the following could be a physical contaminant of food?

Virus

Disinfectant

Plastic

Gluten

Which of the following is a microbiological hazard in food?

String

Peanuts

Viruses

Detergent

Which one of the following statements best describes the term ‘cross-contamination’?

Chemicals being transferred to the wrong container

Bacteria transferring from raw to cooked food

Storing raw and cooked food in the same refrigerator

Using color-coded utensils

Which of the following could be a chemical contaminant of food?

Using peanuts in a recipe

The presence of too many bacteria in food

Too much preservative added to a recipe

Presence of metal nuts and bolts in product

Raw and cooked food must be stored separately because:

They will be needed in different parts of the kitchen

Cooked food may taint raw food

Cooked food must be stored at a lower temperature than raw food

Bacteria in raw food can contaminate cooked food

A carrier is a person who?

Has diarrhoea and vomiting

Has slight symptoms of food poisoning

Has symptoms and excretes food poisoning organisms

Has no symptoms and excretes food poisoning organisms

Food poisoning can be caused by:

poisonous metals, bacteria, moulds

Bacteria, poisonous plants, moisture

Poisonous metals, oxygen, bacteria

Oxygen, poisonous plants, moisture

Which one of the following is known as an ‘at risk’ group?

Food handlers

Teenagers

Babies

Nurses

Which of the following all help to control food poisoning?

Good hygiene practices, preventing contamination and preventing multiplication

Thorough cooking, poor hygiene practices and preventing multiplication

Good hygiene practices, undercooking and preventing contamination

Thorough cooking, preventing multiplication, storing raw and cooked food together

Which of the following are both food-borne diseases?

Typhoid and chicken pox

Malaria & hepatitis

E. coli O157 and flu

Campylobacter and norovirus

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