Food Hygiene 2

Description

Suitable for REHIS Food Hygiene Course
Home Economics
Quiz by Home Economics, updated more than 1 year ago
Home Economics
Created by Home Economics about 1 year ago
36
0

Resource summary

Question 1

Question
What is the definition of the term "danger zone" in relation to food hygiene?
Answer
  • The area of a restaurant where the temperature is too high for food storage.
  • A warning sign indicating potential food contamination.
  • The temperature range in which bacteria can grow rapidly in food.
  • A location in the kitchen where accidents are more likely to occur.

Question 2

Question
What is meant by the term "high risk food" in food hygiene?
Answer
  • Foods that are more likely to cause allergic reactions.
  • Foods that are expensive and difficult to prepare.
  • Foods that contain a high amount of artificial additives.
  • Foods that are prone to bacterial growth and can cause foodborne illnesses.

Question 3

Question
What is the difference between the terms "pathogen" and "food spoilage"?
Answer
  • Pathogens cause food spoilage, but spoilage does not involve pathogens.
  • Pathogens and spoilage refer to the same thing.
  • Pathogens are harmful microorganisms, while food spoilage refers to the deterioration of food quality.
  • Pathogens cause foodborne illnesses, while spoilage causes allergies.

Question 4

Question
What is the size of food poisoning bacteria?
Answer
  • The size of a tennis ball.
  • Visible to the human eye.
  • Microscopic, cannot be seen with the naked eye.
  • As big as a grain of salt.

Question 5

Question
What are the conditions that bacteria need to grow?
Answer
  • Food, cold temperature, sunlight, and time.
  • Food, warmth, time, and moisture.
  • Oxygen, low temperature, water, and time.
  • Moisture, acidity, pathogens, and warmth.

Question 6

Question
At what temperature are bacteria typically killed?
Answer
  • 50°C.
  • 75°C.
  • 100°C.
  • 63°C

Question 7

Question
What is the process of binary fission in bacteria?
Answer
  • Bacteria divide into two every ten minutes.
  • Bacteria release spores to reproduce.
  • Bacteria divide into two every hour.
  • Bacteria merge with other bacteria to form new organisms.

Question 8

Question
At what temperature must hot food be stored?
Answer
  • Above 52°C.
  • Above 63°C.
  • Above 82°C.
  • Above 100°C.

Question 9

Question
Why 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) ?
Answer
  • Refrigerators have a special antibacterial coating.
  • The low temperature slows down bacterial growth making them sleepy.
  • Bacteria cannot survive in cold environments.
  • Bacteria become dormant in a refrigerator.

Question 10

Question
Will bacteria grow in frozen food stored at -18°C?
Answer
  • Yes, bacteria can still grow in frozen food
  • No, freezing kills all bacteria
  • Only certain types of bacteria can grow in frozen food.
  • No, the temperature is too low for any bacterial growth. They are dormant (asleep) at freezer temperatures.
Show full summary Hide full summary

Similar

Nutrition
texttoffee
Sociology: Education
Siobhan Lee
Healthy Eating
texttoffee
Junior Cert Home Economics: Healthy Eating
dembaba987654321
Eggs
a stoddart
Consumer
Samira Alnougi
Food Packaging
lisa.moore678
Unit 8 - LO 6.1
denise.houser
Vegetables & Salads
a stoddart
Food Technology - KEY TERMS
Dani Whitrick
Vitamins
Zoë Bestel