Select the correct answer for each question by clicking the radio button next to it. When you have finished click the Finish Test button

1. What are high risk foods?

Ready to eat foods ideal for bacterial growth
Uncooked foods awaiting preparation
Raw meat and poultry
Foods rich in vitamins and fat

2. A common symptom of food poisoning is?

Cough
Diarrhoea
Sore throat
Kidney pain

3. In the case of food poisoning what is the incubation period?

The time it takes to investigate the cause of food poisoning at a food business
The time a person has food poisoning symptoms
The time between the consumption of contaminated food and the first symptoms of illness
The time it takes for a person to recover from illness

4. Which one of the following bacteria is usually connected with the nose and throat?

Clostridium perfringens
Staphylococcus aureus
Salmonella
Bacillus cereus

5. Which of these statements about food poisoning toxin is true?

It is a poison
It is a hard coating that can surround bacteria
It usually takes several days to make a person ill
Toxins are always destroyed during cooking

6. Which one of the following bacteria causes more case of food poisoning in England and Wales than any other?

Clostridium perfringens
Staphylococcus aureus
Salmonella
Bacillus cereus

7. Some bacteria can be very useful. In which of the following processes are bacteria helpful?

To produce dried coffee
In the production of yoghurt
When cooking turkey
When using a sanitiser

8. Which of the following statements about food-borne diseases is correct?

Large numbers of micro-organisms are needed to cause illness
The incubation period is always very short
Some food-borne diseases can cause paralysis and kidney failure
The bacteria that cause food-borne disease cannot survive in water

9. What is a toxin?

A hard case that can protect bacteria from high temperatures
A strong cleaning chemical
A poison
A type of virus

10. In which one of the following foods are pathogenic bacteria most likely to be found?

Dried foods
Pickled foods
Raw meat and poultry
Foods with high salt content

11. Which of the following statements are true?

All bacteria are harmful
No bacteria are harmful
Some bacteria are harmful
Spoilage bacteria will usually make people ill

12. What is a spore?

A form of bacteria that can survive high temperatures and other unfavourable conditions
A poison
A disposable cleaning cloth
An insect egg

13. Which one of the following groups do bacteria need to multiply?

Food warmth moisture and light
Food warmth moisture and air
Food warmth moisture and time
Food warmth moisture and darkness

14. Which one of the following groups are all food-borne diseases?

Cholera typhoid and measles
Measles listeria and typhoid
Dysentery typhoid and influenza
Listeria typhoid and dysentery

15. At which of these temperatures are pathogenic bacteria most likely to multiply quickly at?

5 º C
37 º C
65 º C
-18 º C

---