Food Hygiene and Safety
1. What are the Four main symptoms of food poisoning?
2. What causes the most of food poisoning?
3. What is another name for harmful bacteria?
4. Which four groups in the population are more vulnerable to food poisoning?
5. What are the most common sources of salmonella bacteria?
6. Why is cooked rice regarded as a high risk food?
7. Name four high risk foods
8. Why is raw meat not regarded as high risk?
9. Name the food poisoning bacteria that is commonly found in humans (nose, throat, ears and on
hair).
10. Explains cross-contamination
11. Name the four requirements for bacterial growth.
12. What is binary fission?
13. State the three ways that the moisture content of food can be reduced.
14. What us the optimum temperature of bacterial multiplication?
15. Explain the “Danger Zone”
16. Which of the following temperatures is within the danger zone. Choose of the following answers:
a. 2C b. 8C c. 65C d. 78C
