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DFGD

The document contains questions about food safety and bacteria. It addresses topics like proper refrigerator and freezer temperatures to prevent bacterial growth, foods most likely to contain bacteria, temperature ranges where bacteria multiply fastest, and hand drying methods to prevent spread of bacteria. The questions assess understanding that bacteria can grow in food without affecting appearance, smell, or taste; that food poisoning can result from poor food safety practices in any setting; and that investigating reported illnesses requires obtaining evidence of the source.

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svsingh
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50 views2 pages

DFGD

The document contains questions about food safety and bacteria. It addresses topics like proper refrigerator and freezer temperatures to prevent bacterial growth, foods most likely to contain bacteria, temperature ranges where bacteria multiply fastest, and hand drying methods to prevent spread of bacteria. The questions assess understanding that bacteria can grow in food without affecting appearance, smell, or taste; that food poisoning can result from poor food safety practices in any setting; and that investigating reported illnesses requires obtaining evidence of the source.

Uploaded by

svsingh
Copyright
© © All Rights Reserved
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
Download as docx, pdf, or txt
Download as docx, pdf, or txt
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1. Which one of these statements about bacteria is true?

a) All types of bacteria give food poisoning


b) Freezing makes food last longer by killing bacteria
c) Bacteria grow fastest when they are warm
d) All bacteria need air to survive
* 2. The temperature inside your fridge should be:
a) 10C
b) 4C
c) 0C
d) -2C
* 3. Which one of these foods is likely to contain the most bacteria?

a) Cooked chicken
b) Tinned cream
c) Frozen raw chicken
d) Bottled mayonnaise
* 4. Food poisoning bacteria will multiply readily between:

a) -18C 0C
b) 0C 5C
c) 5C 63C
d) 63C 90C
* 5. The temperature in your freezer should be:

a) -2C
b) -9C
c) -12C

d) -18C
* 6. At work, the best way to dry your hands after washing is:

a) Using a warm air dryer


b) Give them a shake
c) Using a cotton towel
d) Using a paper towel
* 7. Food contaminated with food poisoning bacteria would:
a) Smell
b) Change colour
c) Look and taste normal
d) Be slimy and bitter

* 8. Food poisoning only occurs because of bad practice in:


a) Restaurants
b) Retail shops
c) Home or domestic kitchens
d) Any of the above
* 9. If you have reported diarrhoea and vomiting to your local authority or the
Environmental Health Department after eating out it definitely means that:
a) The food business was at fault
b) It was your last meal that made you ill
c) That practices in the you home could be improved
d) Evidence will have to be obtained by the Environmental Health Department to
positively prove where you pick up the bug that made you ill.

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