1) What foods should vulnerable people such as pregnant women, the elderly and sick avoid in order to reduce the risk of food poisoning? a) Sugary foods b) Cakes made with evaporated milk c) Foods made with raw eggs, such as mayonnaise etc d) Anything beginning with F - flapjacks, fried eggs, fig etc. 2) What is an allergen? a) The hind part of a cow’s ear b) A bacteria that causes food poisoning c) A really bad itch on the back of your hand d) A food or ingredient that causes an allergic reaction 3) Which one of the following is NOT a type of hazard to food? a) Logical b) Physical c) Chemical d) Biological 4) Which of the following is NOT an ideal condition for the multiplication of bacteria in food? a) Time b) Warmth c) Moisture d) Boiling water 5) Which one of these statements about bacteria is true? a) All bacteria need air to survive b) All types of bacteria give food poisoning c) Bacteria grow fastest when they are warm d) Freezing makes food last longer by killing bacteria 6) The temperature inside Arifa's refrigerator should be: a) 10°C b) 4°C c) 0°C d) -2°C 7) Food poisoning bacteria will multiply readily between: a) -18°C – 0°C b) 0°C – 5°C c) 5°C – 63°C d) 63°C – 90°C 8) Which of the following is a high-risk food? a) Icing sugar b) A bag of chips c) Beaten egg yolks d) A chocolate Easter egg 9) How many times should you reheat leftovers? a) Once b) Twice c) Four times d) As many times as you like 10) In our Caribbean climate, how soon should perishable foods be refrigerated after purchasing? a) 1 hour b) 2 hours c) 2 1/2 hours d) 3 hours 11) What is the BEST way to thaw perishable food? a) In the microwave b) In a sink of warm water c) Under cold running water d) In a bowl of water on the counter 12) Micheal-Ann is sick at work. Who should she inform? a) Co-worker b) Supervisor c) Her mother d) The manager

Food Hygiene

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