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A Question of Food Hygiene

Learn about the groups at high risk, common faults, hazards, benefits of good hygiene, bacteria and their enemies, high-risk foods, micro-organisms, temperatures, toxins, and more.

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A Question of Food Hygiene

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  1. A Question of Food Hygiene

  2. Introduction – What’s the problem? Question 1 Name 3 groups of people who are likely to be very ill as a result of food poisoning? • The very young • The elderly • People who are already ill • Pregnant women

  3. Introduction – What’s the problem? Question 2 List 5 of the main faults resulting in food poisoning outbreaks • Undercooking • Cross-contamination from raw to high risk food • Infected food handlers • Hot food stored below 63°C • Leftovers not reheated to correct temperature

  4. Introduction – What’s the problem? Question 3 What are the 3 main hazards involving food poisoning bacteria? • Contamination of food by bacteria • Storage of food at wrong temperature • Poor cooking

  5. Introduction – What’s the problem? Question 4 State 3 benefits of GOOD food hygiene • Satisfied customers • Less food wastage • Good working conditions

  6. Introduction – What’s the problem? Answer 5 J P R O F I T S B

  7. Bacteria and other Enemies Question 7 Which can cause serious illness? Pathogens

  8. Bacteria and other Enemies Question 8 It means splitting in two or doubling in size. What is this process called?

  9. Bacteria and other Enemies Question 9 How often can some food poisoning bacteria divide in the right conditions? Every 10 minutes

  10. Bacteria and other Enemies Question 10 Is the following statement TRUE or FALSE? ‘Bacteria are too small to see with the naked eye.’  True

  11. Bacteria and other Enemies Question 11 What are the conditions bacteria need for growth? Warmth Food Moisture Time

  12. Bacteria and other Enemies Question 12 Is the following statement TRUE or FALSE? ‘Bacteria are ONLY found on rats, mice and cockroaches’  False

  13. Bacteria and other Enemies Question 13 Is the following statement TRUE or FALSE? ‘Contaminated food always smells, looks and tastes bad’  False

  14. Bacteria and other Enemies Question 14 Is the following statement TRUE or FALSE? ‘Raw foods are always HIGH-RISK foods’  False

  15. Bacteria and other Enemies Question 15 Name 5 high-risk foods: Cooked meat and poultry Cooked meat products Milk, cream, eggs and products made from raw eggs e.g. mayonnaise, mousses, quiche Shellfish Cooked rice

  16. Bacteria and other Enemies Question 16a Name 3 different types of micro-organisms Moulds Viruses Bacteria

  17. Bacteria and other Enemies Question 16b Which type of bacteria cause food to perish and become unfit? Pathogens

  18. Bacteria and other Enemies Question 17 Fill in the missing temperatures and shade in the DANGER ZONE on diagram in workbook Boiling temperature 100°C Cooking temperature 75°C Hot holding temperature 63°C Body temperature 37°C Chill temperature 1 to 4°C Freezer temperature -18°C Danger Zone 5 to 63°C

  19. Bacteria and other Enemies Question 18 What is a toxin? Poisons produced by food poisoning bacteria (pathogens)

  20. Bacteria and other Enemies Question 19 What is a spore? A resistant resting phase of bacteria protecting them against conditions such as high temperatures

  21. Bacteria and other Enemies Question 20 Given the right conditions how often can some food poisoning bacteria divide into two? 10 minutes

  22. Bacteria and other Enemies Question 21 How long does it take for some bacteria to increase from 1000 to 1,000,000? 1 hour 40 minutes

  23. Bacteria and other Enemies Question 22 Where should high-risk foods be stored? In the fridge

  24. Bacteria and other Enemies Question 23 What happens to most food poisoning bacteria at temperatures below 5°C? Most will not grow (go asleep)

  25. Bacteria and other Enemies Question 24 What happens to all bacteria in frozen food? All stop growing (go asleep)

  26. Bacteria and other Enemies Question 25 Is the following statement - true or false? ‘All bacteria produce spores’?  False

  27. Bacteria and other Enemies Question 25 Is the following statement - true or false? ‘Bacteria can multiply inside the spore’  False

  28. Bacteria and other Enemies Question 25 Is the following statement - true or false? ‘Spores can survive high cooking temperatures’  True

  29. Food Poisoning and Foodborne Disease Question 26 Describe what is meant by the following term Food poisoning An acute illness, usually with symptoms of diarrhoea, vomiting, nausea and stomach pain caused by eating contaminated food

  30. Food Poisoning and Foodborne Disease Question 26 Describe what is meant by the following term onset period Period between infection and the first signs of illness

  31. Food Poisoning and Foodborne Disease Question 26 Describe what is meant by the following term Nausea Feeling sick

  32. Food Poisoning and Foodborne Disease Question 26 Describe what is meant by the following term Symptoms Changes in bodily functions experienced by a person suffering from a specific illness

  33. Food Poisoning and Foodborne Disease Question 27 List 3 causes of food poisoning Bacteria or their toxins Moulds Chemicals / metals / poisonous plants / poisonous fish

  34. Food Poisoning and Foodborne Disease Question 28 State 4 different foods which are common sources of food poisoning organisms Raw meat / raw poultry Raw milk / raw eggs Shellfish Cooked rice

  35. Food Poisoning and Foodborne Disease Question 29 State 4 parts of the body where you are most likely to find bacteria Nose Mouth Skin Intestine

  36. Food Poisoning and Foodborne Disease Question 30 Raw meat, raw milk, raw eggs and raw poultry are a source of which food poisoning bacteria? Salmonella

  37. Food Poisoning and Foodborne Disease Question 31 Name 2 poisonous plants that could cause food poisoning Toadstools Undercooked kidney beans

  38. Food Poisoning and Foodborne Disease Question 32 Name 2 types of metal that could cause food poisoning Copper Zinc

  39. Food Poisoning and Foodborne Disease Question 33 Which bacteria is the commonest cause of diarrhoea? Campylobacter

  40. Food Poisoning and Foodborne Disease Question 34 What are the 4 main symptoms of food poisoning? Stomach pain Diarrhoea Vomiting Nausea / fever

  41. Food Poisoning and Foodborne Disease Question 35 Do viruses multiply in food?  No

  42. Food Poisoning and Foodborne Disease Question 36 Some foodborne disease bacteria can multiply in a refrigerator  true (Listeria)

  43. Food Poisoning and Foodborne Disease Question 37 Is the following statement TRUE or FALSE? ‘Foodborne disease organisms do not need to multiply in food to cause illness’  True

  44. Food Poisoning and Foodborne Disease Answer 38 See page 12 in food hygiene handbook

  45. Food Poisoning and Foodborne Disease Question 39 Is the following statement TRUE or FALSE? ‘Animals and flies are a source of food poisoning bacteria’  True

  46. Food Poisoning and Foodborne Disease Question 40 Is the following statement TRUE or FALSE? ‘Some food poisoning bacteria can affect the nervous system’  True

  47. Food Poisoning and Foodborne Disease Question 41 Is the following statement TRUE or FALSE? ‘Sewage contamination of food can result in foodborne disease’  True

  48. Food Poisoning Prevention Question 42 The food poisoning chain consists of 3 major hazards. Solve the crossword in workbook to reveal the answers.

  49. Food Poisoning Prevention Answer 42 S M U L T I P L I C A T I O N R V C O N T A M I N A T I O N V A L

  50. Food Poisoning Prevention Question 43 Food Poisoning can be prevented by: Protecting food from contamination by: Buying food from approved suppliers Training food handlers Good hygiene Separation of raw and high-risk foods Effective cleaning and disinfection

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