694596
Questão 1
Questão
WHAT IS FOOD SAFETY?
Responda
-
SAFE FOOD THAT IS WELL LOOKED AFTER
-
FOOD THAT WILL NOT ATTACK YOU
-
THE PROTECTION OF CONSUMER HEALTH AND WELL BEING BY SAFEGUARDING FOOD FROM ANYTHING THAT CAN CAUSE HARM
-
WEARING APPROPRIATE CLOTHING
Questão 2
Questão
WHAT IS CONTAMINATION?
Responda
-
TOUCHING THINGS
-
NOT WASHING YOUR HANDS
-
THE PRESENCE IN FOOD OF ANY HARMFUL OR OBJECTIONABLE SUBSTANCE OR OBJECT
-
AN ILLNESS
Questão 3
Questão
WHAT IS A FOOD BOURNE ILLNESS/FOOD POISONING
Responda
-
TYPES OF ILLNESSES CAUSED BY EATING CONTAMINATED FOOD
-
SOMETHING YOUR BORN WITH
-
AN ILLNESS
-
A PATHOGEN
Questão 4
Questão
WHAT IS A FOOD BOURNE ILLNESS/FOOD POISONING
Responda
-
TYPES OF ILLNESSES CAUSED BY EATING CONTAMINATED FOOD
-
SOMETHING YOUR BORN WITH
-
AN ILLNESS
-
A PATHOGEN
Questão 5
Questão
WHAT IS A HAZARD?
Responda
-
ANYTHING THAT COULD CAUSE HARM TO CONSUMERS
-
A HURRICANE
-
WET FLOORING
-
A SIGN
Questão 6
Questão
STOMACH CRAMPS, DIARRHOEA, NAUSEA, VOMITING, FEVERS AND HEADACHES ARE ALL SYMPTOMS OF WHAT
Responda
-
FOOD POISONNG
-
CANCER
-
DIABETES
-
EATING TOO MUCH
Questão 7
Questão
A FORMAL SYSTEM THAT HELPS FOOD BUSINESSES TO PROTECT FOOD SAFETY
Responda
-
HACCP (HAZARD ANALYSIS AND CRITICAL CONTROL POINT)
-
WAITROSE
-
FOOD SAFETY PEOPLE
-
FAIRTRADE
Questão 8
Questão
WHAT GROUP ARE HIGH RISK PEOPLE
Responda
-
ELDERLY, YOUNG, PREGNANT
-
MIDDLE AGED, TEENS
-
NORMAL PEOPLE
-
ANYONE
Questão 9
Questão
WHO ENFORCES LAWS
Responda
-
ENVIRONMENTAL HEALTH OFFICER
-
POLICE
-
DOCTORS
-
FOOD MANAGERS AND HANDLERS
Questão 10
Questão
SOMEONE WHO WORKS WITH FOOD IS CALLED
Responda
-
CHEF
-
BAKER
-
FOOD TOUCHER
-
FOOD HANDLER
Questão 11
Questão
WHAT ARE THE THREE HAZARDS
Responda
-
PAST, PRESENT, FUTURE
-
PHYSICAL, CHEMICAL, BIOLOGICAL
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SOCIAL, ENVIRONMENTAL, ECONOMICAL
-
LIVING, MAN MADE, MACHINES
Questão 12
Questão
NATURAL POISONS ARE FOUND IN
Responda
-
WILD MUSHROOMS, GREEN POTATOES, RED KIDNEY BEANS
-
SCORPIONS, SPIDERS
-
PLANTS
-
SCHOOL MEALS
Questão 13
Questão
WHAT ARE THE THREE TYPES OF BACTERIA
Responda
-
PATHOGENIC, HELPFUL, SPOILAGE
-
E.COLI, SALMONELLA, NORO VIRUS
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GOOD, BAD, WEIRD
-
MOULD, SLIME, FLUFF
Questão 14
Questão
WHERE DOES BACTERIA LIVE
Responda
-
EVERYWHERE
-
ON FOOD
-
ON US AND ANIMALS
-
IN HOUSES
Questão 15
Questão
WHAT IS THE TERM USED TO DESCRIBE BACTERIA SPLITTING
Responda
-
BINARY FISSION
-
SPLITTING
-
MULTIPLYING
-
REPRODUCING
Questão 16
Questão
WHAT DOES BACTERIA NEED TO MULTIPLY
Responda
-
MOISTURE, TIME, FOOD, WARMTH
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HEAT, LIGHT, SUGAR
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DARKNESS, DRYNESS, COOL TEMPERATURES
-
LOTS AND LOTS OF HEAT AND TIME
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