Topic 2

Question 1

What is food poisoning?

Answer 1

Food poisoning occurs when a person becomes ill after eating contaminated food.

Question 2

What are bacteria?

Answer 2

Bacteria are microscopic living organisms that have only one cell.

Question 3

What is cross contamination?

Answer 3

Cross contamination is when bacteria or other microorganisms are unintentionally transferred from one object to another.

Question 4

What are high risk foods?

Answer 4

High risk foods are foods that are ready to eat, foods that don’t need any further cooking, and foods that provide a place for bacteria to live, grow, and thrive.

Question 5

What is a symptom?

Answer 5

A symptom is something that a person feels or experiences that may indicate that they’ve a disease or condition.

Question 6

What are at risk groups?

Answer 6

At risk groups are classifications that describe hazards posed by infections or toxins in the lab, such as older adults.

Question 7

What is a microorganism?

Answer 7

A microorganism is a tiny living organism that can only be seen under a microscope.

Question 8

What usually causes food poisoning?

Answer 8

Food poisoning is usually caused by microorganism bacteria.

Question 9

What else can cause food poisoning?

Answer 9

It can also be caused by mould.

Question 10

Where does mould grow?

Answer 10

Mould grows on the surface of food.

Question 11

What is the appearance of mould?

Answer 11

It has a furry appearance.

Question 12

What types of food can develop mould?

Answer 12

Foods that develop mould include fruit, vegetables, and bread.

Question 13

Are all microorganisms harmful?

Answer 13

Not all microorganisms are harmful.

Question 14

What are the four conditions bacteria need to survive and multiply?

Answer 14

Food, moisture, warmth, and time.

Question 15

What type of food do bacteria prefer to grow in?

Answer 15

Food that is high in protein, vitamins, and minerals.

Question 16

Give three examples of food high in minerals that bacteria prefer.

Answer 16

Eggs, cottage cheese, and milk.

Question 17

What do bacteria need to grow?

Answer 17

Bacteria need moisture (water) to grow and therefore cannot multiply in dry foods.

Question 18

What happens when water is added to dry food?

Answer 18

When water is added to dry food (reconstituting), the food becomes an ideal breeding ground for bacteria.

Question 19

What are three examples of food that can be reconstituted?

Answer 19

1. Custard powder
2. Cup-a-soup
3. Pot noodle

Question 20

What temperature range do bacteria multiply rapidly?

Answer 20

Bacteria multiply rapidly in the temperature range of 5-63°.

Question 21

What happens to bacteria at temperatures of 64-100°?

Answer 21

Bacteria are destroyed at temperatures of 64-100°.

Question 22

What is the behavior of bacteria at 1-4°?

Answer 22

Bacteria multiply slowly at temperatures of 1-4°.

Question 23

What is the state of bacteria at -18°?

Answer 23

Bacteria are dormant at -18°.

Question 24

What does dormant mean in the context of bacteria?

Answer 24

Dormant means bacteria are inactive, alive but not growing.

Question 25

What do bacteria prefer in terms of temperature?

Answer 25

Bacteria like to be kept warm.

Question 26

What conditions are ideal for bacteria to multiply?

Answer 26

Food, moisture, warmth, and enough time.

Question 27

How often can each bacterium divide in ideal conditions?

Answer 27

Once every 20 minutes.

Question 28

What are the key aspects of keeping food safe?

Answer 28

Shopping for food, storing food, preparing, cooking, serving & reheating food.

Question 29

What should you check when shopping for food?

Answer 29

Check dates.

Question 30

When should frozen food be selected?

Answer 30

Frozen food should be selected at the end of shopping.

Question 31

Where should raw meats be placed in the shopping bag?

Answer 31

Raw meats should be placed at the bottom of the bag.

Question 32

What is a freezer used for?

Answer 32

Storing food

Question 33

What is the purpose of a fridge?

Answer 33

Storing food

Question 34

What is a cool dry cupboard used for?

Answer 34

Storing food

Question 35

Name a frozen food item.

Answer 35

Frozen peas

Question 36

Name a common frozen dessert.

Answer 36

Ice cream

Question 37

Name a high-risk food that should be stored in the fridge or freezer.

Answer 37

Chicken

Question 38

Name a dairy product that should be stored in the fridge.

Answer 38

Cheese

Question 39

Name a dry food item.

Answer 39

Cereal

Question 40

Name a snack that can be stored in a cupboard.

Answer 40

Biscuits

Question 41

What are USE - BY dates?

Answer 41

Dates indicating when food should be consumed by.

Question 42

What are high-risk foods?

Answer 42

Foods that require careful storage to prevent spoilage.

Question 43

Where should milk be stored?

Answer 43

Fridge

Question 44

Where should chicken be stored?

Answer 44

Fridge / freezer

Question 45

Where should cheese be stored?

Answer 45

Fridge

Question 46

Where should yogurt be stored?

Answer 46

Fridge

Question 47

What are best-before dates?

Answer 47

Best-before dates indicate the period during which a food product is expected to be at its best quality.

Question 48

What are low risk foods?

Answer 48

Low risk foods are usually stored in cupboards and bacteria won't grow easily, making them unlikely to cause food poisoning.

Question 49

What does 'best before' mean?

Answer 49

'Best before' means best quality until this date. ## Footnote Examples include frozen pizza, crisps, ketchup, and cereals.

Question 50

What should you do when preparing food?

Answer 50

Clean dishes and surfaces during preparation. Handle food as little as possible. Keep high risk food out of the 'danger zone' (5 - 63°C) as much as possible.

Question 51

What is important when cooking food?

Answer 51

Cook foods such as meat and chicken thoroughly.

Question 52

What temperature should hot food be served at?

Answer 52

Serve HOT food above 63°C.

Question 53

What temperature should cold food be served at?

Answer 53

Serve COLD food at or below 4°C.

Question 54

What should you do when reheating food?

Answer 54

Follow the manufacturer's instructions carefully. Reheat until piping hot. Do not reheat foods more than ONCE.

Question 55

List 6 rules for personal hygiene before preparing food.

Answer 55

1. Wash your hands. 2. Put on apron. 3. Tie back hair. 4. Push in stools. 5. Use blue plasters. 6. Wipe down tables.

Question 56

How can you check that a piece of chicken is cooked?

Answer 56

Use a thermometer to make sure it's cooked. Check the largest piece and cut into it. Make sure it isn't pink.

Question 57

What is Campylobacter?

Answer 57

Campylobacter is a common food poisoning bacterium that is sometimes found on raw meat and raw poultry.

Question 58

What are three common symptoms of Campylobacter infection?

Answer 58

Vomiting, diarrhea, and abdominal pain.

Question 59

Why does the Food Standards Agency advise against washing raw meat and poultry?

Answer 59

To prevent the spread of bacteria.

Question 60

What are two examples of foods that may cause Campylobacter if not cooked or stored properly?

Answer 60

Unpasteurized milk and untreated water.

Question 61

Name three 'at-risk' groups for Campylobacter.

Answer 61

Elderly, babies, and pregnant women.

Question 62

Name three types of food poisoning bacteria other than Campylobacter.

Answer 62

Salmonella, E. coli, and Listeria.