1
Question Time
Vulnerable groups who can be badly affected
by food poisoning include:
A. Teenagers, elderly people and young
children
B. Babies, young children and teenagers
C. Pregnant women, young children and
elderly people
D. Babies, teenagers and pregnant women
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2
A.
B.
C.
D.
Question Time
Bacteria multiply by:
Cross Contamination
Sporulation
Fertilisation
Binary Fission
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3
A.
B.
C.
D.
Question Time
Poisonous chemicals produced by some
moulds are called:
Endotoxins
Exotoxins
Mycotoxins
Mucotoxins
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4
Question Time
Objects falling in to food is called what sort of
contamination?
A. Chemical
B. Physical
C. Natural
D. Cross contamination
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5
Question Time
Bacteria need Food, Time, Moisture and what else
to grow?
A. Light
B. Darkness
C. Warmth
D. Low temperature
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6
A.
B.
C.
D.
Question Time
The bacteria most commonly found in rice
products is:
Staphylococcus Aureus
Listeria
E Coli
Bacillus Cereus
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7
Question Time
Under ideal conditions bacteria can double every:
A. 10-20 seconds
B. 30-40 seconds
C. 10-20 minutes
D. 30-40 minutes
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8
A.
B.
C.
D.
Question Time
What is a spore?
A type of bacteria
A toxin produced after eating contaminated
food
An endotoxin
A hard case that protects some bacteria from
high temperatures
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9
A.
B.
C.
D.
Question Time
Which bacteria make food go mouldy?
Beneficial
Pathogenic
Spoilage
Natural
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10
Question Time
Bacteria requiring oxygen in order to multiply are
called?
A. Mycotoxic
B. Toxic
C. Aerobic
D. Anaerobic
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11
A.
B.
C.
D.
Question Time
The phase where bacteria multiply rapidly is
called:
The stationary phase
The lag phase
The log phase
The fast phase
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12
Question Time
Staphylococcus aureus food poisoning usually
occurs as a result of:
A. Inadequate personal hygiene of food handlers
B. Incorrect cooking and cooling of meat and
poultry
C. Inadequate washing of vegetables prior to
cooking
D. Incorrect canning process for salmon and beef
www.i-hospitality.co.uk
1
Question Time Answers
Vulnerable groups who can be badly affected by food
poisoning include:
A. Teenagers, elderly people and young children
B. Babies, young children and teenagers
C. Pregnant women, young children and elderly
people
D. Babies, teenagers and pregnant women
www.i-hospitality.co.uk
2
Question Time Answers
Bacteria multiply by:
A. Cross Contamination
B. Sporulation
C. Fertilisation
D. Binary Fission
www.i-hospitality.co.uk
3
Question Time Answers
Poisonous chemicals produced by some moulds are
called:
A. Endotoxins
B. Exotoxins
C. Mycotoxins
D. Mucotoxins
www.i-hospitality.co.uk
4
A.
B.
C.
D.
Question Time Answers
Objects falling in to food is called what sort of
contamination?
Chemical
Physical
Natural
Cross contamination
www.i-hospitality.co.uk
5
Question Time Answers
Bacteria need Food, Time, Moisture and what else to
grow?
A. Light
B. Darkness
C. Warmth
D. Low temperature
www.i-hospitality.co.uk
6
Question Time Answers
The bacteria most commonly found in rice products
is:
1. Staphylococcus Aureus
2. Listeria
3. E Coli
4. Bacillus Cereus
www.i-hospitality.co.uk
7
Question Time Answers
Under ideal conditions bacteria can double every:
A. 10-20 seconds
B. 30-40 seconds
C. 10-20 minutes
D. 30-40 minutes
www.i-hospitality.co.uk
8
Question Time Answers
What is a spore?
A. A type of bacteria
B. A toxin produced after eating
C. A poison in food
D. A hard case that protects some bacteria from
high temperatures
www.i-hospitality.co.uk
9
Question Time Answers
Which bacteria make food go mouldy?
A. Beneficial
B. Pathogenic
C. Spoilage
D. Natural
www.i-hospitality.co.uk
10
Question Time Answers
Bacteria requiring oxygen in order to multiply are
called?
A. Mycotoxic
B. Toxic
C. Aerobic
D. Anaerobic
www.i-hospitality.co.uk
11
A.
B.
C.
D.
Question Time Answers
The phase where bacteria multiply rapidly is
called?
The stationary phase
The lag phase
The log phase
The fast phase
www.i-hospitality.co.uk
12
Question Time Answers
Staphylococcus aureus food poisoning usually
occurs as a result of:
A. Inadequate personal hygiene of food handlers
B. Incorrect cooking and cooling of meat and
poultry
C. Inadequate washing of vegetables prior to
cooking
D. Incorrect canning process for salmon and beef
www.i-hospitality.co.uk