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38968487
Food Hygiene 2
Description
Suitable for REHIS Food Hygiene Course
No tags specified
food hygiene
rehis
home economics
key stage 3
Quiz by
Home Economics
, updated more than 1 year ago
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Created by
Home Economics
about 1 year ago
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Resource summary
Question 1
Question
What is the definition of the term "danger zone" in relation to food hygiene?
Image:
Freezer Temperature Shutterstock 170882408 (binary/octet-stream)
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?
Image:
Cross Contamination Direct Route Shutterstock 1386643748 (binary/octet-stream)
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"?
Image:
Food Spoilage Lemons Shutterstock 289229930 (binary/octet-stream)
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?
Image:
Germ+Red+Shutterstock 77453659 (binary/octet-stream)
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?
Image:
Bacteria Time Shutterstock 1714957507 (binary/octet-stream)
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?
Image:
Bacteria Stop B Shutterstock 1880160763 (binary/octet-stream)
Answer
50°C.
75°C.
100°C.
63°C
Question 7
Question
What is the process of binary fission in bacteria?
Image:
Binary Fission B Shutterstock 1176733288 (binary/octet-stream)
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?
Image:
Temperature Check Food Shutterstock 1863290266 (binary/octet-stream)
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) ?
Image:
Germometer Fahrenheit (binary/octet-stream)
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?
Image:
Ice Cube Alamy 2 Gtg9 Pw (binary/octet-stream)
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.
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