1) What are three symptoms of food poisoning? a) Fever b) Sore throat c) Sickness d) Diarrhoea  e) Runny nose f) Itchiness 2) Food poisoning is an illness caused by harmful .................... in food. a) X rays b) Bacteria c) Germs d) Egg 3) Bacteria multiply best in .................... temperatures. a) Warm b) Cold c) Mild 4) The longer food is left, the .................... bacteria it is likely to have. a) Less b) More 5) High risk foods are usually .................... a) Moist b) Dry c) High in protein d) Low in protein 6) Select all of the high risk foods: a) b) c) d) e) f) 7) Select two common causes of food poisoning: a) When food is not cooked properly b) When food is handled by someone who is sick c) When food is frozen d) When food is not presented well 8) Select the names of common food poisoning bacteria: a) Mycoplasma b) Salmonella c) Shigella d) E.Coli e) Bacillus Cereus  9) What range of temperatures are known as 'the danger zone' a) -18°C to 5°C b) 5°C to 63°C c) 100°C to 200°C 10) Select the personal hygiene procedures: a) Tying hair up b) Washing all worktops properly c) Using the correct chopping boards d) Washing your hands e) Wearing an apron 11) What foodborne illness is found most likely in eggs? a) Norovirus b) Hepatitis A c) Shigella d) E Coli e) Salmonella f) Botulism 12) What foodborne illness is found most likely in dented canned goods? a) Norovirus b) Hepatitis A c) Shigella d) E Coli e) Salmonella f) Botulism 13) What foodborne illness is found most likely in shellfish from contaminated waters? a) Norovirus b) Hepatitis A c) Shigella d) E Coli e) Salmonella f) Botulism 14) What foodborne illness is found most likely in sprouts or under cooked meat? a) Norovirus b) Hepatitis A c) Shigella d) E Coli e) Salmonella f) Botulism

Food Poisoning Practice

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