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Food Hygiene 2

Home Economics 10 questions

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Questions in this quiz (10)

  1. 1What is the definition of the term "danger zone" in relation to food hygiene?Image for question 1
    1. AThe area of a restaurant where the temperature is too high for food storage.
    2. BA warning sign indicating potential food contamination.
    3. CThe temperature range in which bacteria can grow rapidly in food.
    4. DA location in the kitchen where accidents are more likely to occur.
  2. 2What is meant by the term "high risk food" in food hygiene?Image for question 2
    1. AFoods that are more likely to cause allergic reactions.
    2. BFoods that are expensive and difficult to prepare.
    3. CFoods that contain a high amount of artificial additives.
    4. DFoods that are prone to bacterial growth and can cause foodborne illnesses.
  3. 3What is the difference between the terms "pathogen" and "food spoilage"?Image for question 3
    1. APathogens cause food spoilage, but spoilage does not involve pathogens.
    2. BPathogens and spoilage refer to the same thing.
    3. CPathogens are harmful microorganisms, while food spoilage refers to the deterioration of food quality.
    4. DPathogens cause foodborne illnesses, while spoilage causes allergies.
  4. 4What is the size of food poisoning bacteria?Image for question 4
    1. AThe size of a tennis ball.
    2. BVisible to the human eye.
    3. CMicroscopic, cannot be seen with the naked eye.
    4. DAs big as a grain of salt.
  5. 5What are the conditions that bacteria need to grow?Image for question 5
    1. AFood, cold temperature, sunlight, and time.
    2. BFood, warmth, time, and moisture.
    3. COxygen, low temperature, water, and time.
    4. DMoisture, acidity, pathogens, and warmth.
  6. 6At what temperature are bacteria typically killed?Image for question 6
    1. A50°C.
    2. B75°C.
    3. C100°C.
    4. D63°C
  7. 7What is the process of binary fission in bacteria?Image for question 7
    1. ABacteria divide into two every ten minutes.
    2. BBacteria release spores to reproduce.
    3. CBacteria divide into two every hour.
    4. DBacteria merge with other bacteria to form new organisms.
  8. 8At what temperature must hot food be stored?Image for question 8
    1. AAbove 52°C.
    2. BAbove 63°C.
    3. CAbove 82°C.
    4. DAbove 100°C.
  9. 9Why does bacteria not grow in a refrigerator set at a temperature of 1°C to 4°C (Scotland) or 1°C to 5°C (England, Wales and Northern Ireland) ?Image for question 9
    1. ARefrigerators have a special antibacterial coating.
    2. BThe low temperature slows down bacterial growth making them sleepy.
    3. CBacteria cannot survive in cold environments.
    4. DBacteria become dormant in a refrigerator.
  10. 10Will bacteria grow in frozen food stored at -18°C?Image for question 10
    1. AYes, bacteria can still grow in frozen food
    2. BNo, freezing kills all bacteria
    3. COnly certain types of bacteria can grow in frozen food.
    4. DNo, the temperature is too low for any bacterial growth. They are dormant (asleep) at freezer temperatures.

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Description
Suitable for REHIS Food Hygiene Course
Language
English
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