Download Test 2 Health safety and hygiene (1)

Name:
Food Poisoning.
[30 marks]
1. Tick the box next to each statement to show if it is true or false
[4]
TRUE
FALSE
Salmonella is a type of food poisoning
Food poisoning bacteria are not harmful
Food poisoning bacteria can grow on frozen food
Food poisoning bacteria need moisture to multiply
2. Fill in the gaps using the words in the box
Cold
bacteria
[3]
fewer
warm
x rays
fewer
(a) Food poisoning is and illness often caused by harmful …………………………….. in food.
(b) Bacteria multiply best in ……………………………………. temperatures.
(c) The longer food is left, the …………………………….. bacteria it is likely to have.
3. Circle the correct answers in the sentences below.
[3]
(a) High risk foods are usually moist / dry.
(b) High risk foods are usually low / high in protein.
(c) An example of high risk food is jam / pork.
4. List four examples of high risk foods.
[4]
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5. High risk foods should be handled with care. Explain two ways this could be managed.
[2]
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5. Suggest two causes of food poisoning.
[2]
Name:
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6. Suggest reasons why there has been an increase in food poisoning over the last few years
[2]
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7. Complete the table below about bacteria that can cause food poisoning
Type of bacteria
[3]
Food where it’s often found
Salmonella
Soft cheese and meats
Bacillus cereus
8. Explain what spoilage bacteria is and give an example
[2]
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9. Food poisoning can cause death, especially in high risk groups of people.
[2]
One of these groups is the ‘very young’ such as babies and toddlers.
Name two other groups of people at risk of food poisoning.
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10. You are a chef and have started work at 2pm ready to prepare the evening buffet. One of the meals you need to
prepare and cook is a chicken curry. You have been told by the head chef that the chicken left on the side in the
kitchen needs to be used. You ask the chef how long it has been out the fridge, he says ‘I have no idea, but it will be
fine’.
Discuss the reasons why you should not use the chicken.
[3]
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Name: