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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
Who are you?!
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