Name…………………………………………………………
Food poisoning work-sheet
Page1/4
Ref Q-206b
Read the text below & fill in the gaps using the options listed at the bottom of the sheet.
a) Bacterial Food Poisoning:
(Caused by bacteria or their toxins in the food).
When food poisoning is causes by bacteria, usually a __________ ___________ are
involved and this normally involves them_________________ ___ _____ _________.
Most cases of bacterial food poisoning are caused by:
1. ________________ (most common cause of bacterial food poisoning). Found in
_____, POULTRY, RAW MEAT,_____ _______ , ANIMALS ( eg. pets), INSECTS, SEWAGE.
It causes, ________________, abdominal pain, diarrhoea, fever and ________________.
2. ______________ ________________ Found in RAW MEAT, SOIL, INSECTS,
DUST(Vegetables),____________ . It produces SPORES which are______ ___________.
Main symptoms are diarrhoea and _____________________ _______.
Thorough ______________followed by rapid cooling (within 90 minutes) is used as a
control measure. In factories, sauces are either kept _____ or cooled rapidly before
meals are assembled, in order to prevent the germination of ________.
heat resistant.
multiplying in the food
SALMONELLA
CLOSTRIDIUM PERFRINGENS
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spores
Vomiting
RAW MILK
dehydration
EGGS
cooking
abdominal pain
large number
hot
EXCRETA
Name…………………………………………………………
Bacterial Food Poisoning:
continued
Page 2/4
Read the text below & fill in the gaps using the options listed at the bottom of the sheet.
3._________________ AUREUS (pronounced staff)
Found in CATTLE, RAW MILK and on ___________who prepare food
Throat  Nose  Ears  Hair  Hands
That’s you!!!
Cuts  Boils  Skin
It causes food poisoning by producing a __________ in the food. The onset of food
poisoning is ________(1-6 hrs) and symptoms include vomiting, abdominal pains &
________ ______ ________ ________________. About 15% of people carry it
naturally on their ______, and 40% have it present in their ______ & mouth.
Strict _________ ___________ & careful food handling are required as control measures.
4. Food poisoning can also be caused by the bacteria Bacillus Cereus which can be
found in cereals,________ , dust and soil. It can produce a toxin in the________ and
the _______________. Symptoms are ________________ and abdominal pain.
STAPHYLOCOCCUS
personal hygiene
lower than normal temperature
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intestine
TOXIN
diarrhoea
skin
rice
food
people
nose
rapid
Name…………………………………………………………
Food poisoning work-sheet
Page 3/4
Ref Q-206b
Read the text below & fill in the gaps using the options listed at the bottom of the sheet.
b) Food–borne disease:
(illnesses which can be transmitted via food)
Unlike bacterial food poisoning, only ____________ numbers of organisms are required to
cause the illness, so the organisms do not need to _________________in the food .
This is why it is particularly important to avoid contaminating _________________ food
intended for chilled storage.
We must avoid _______________the food with water from the floor as bacteria use
food and _______________ as a ______________ to travel around in, and therefore
the use of power ____________ should be avoided in high risk food production areas.
Food –borne diseases which can be transmitted via food include:
 ___________, paratyphoid, tuberculosis, _____________, and brucellosis.
 Hepatitis (virus)
Typhoid
vehicle
Small
hoses
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multiply
splashing
cooked
Water
dysentery
Name…………………………………………………………
Food–borne disease:
continued:
Page 4/4
Bacteria which cause food borne disease, about which we have to be concerned include:
1. ______________________ , which is responsible for more cases of illness than
salmonella. It can be found in raw______________&__________, raw milk, farm animals,
pets, birds & sewage. Symptoms include__________, diarrhoea, colicky abdominal pain
& nausea, and can take from 2 to 5 days to develop. Undercooking is often the cause.
2. _.________ is found in the GUT OF ANIMALS & EXCRETA, WATER & RAW MEAT.
Some strains are _________________(like 0157) causing permanent kidney damage and
even death. It gets in to food by____________-______________________.
In the factory environment it can get on to food by via contaminated ____________
– for example , from floors , then splashing up on to food .
3. ______________ is widely distributed in the environment – SALAD VEGETABLES ,
_____________ MADE FROM UNPASTEURISED MILK & Chilled food such as SOFT CHEESE
& PATE are often implicated in transmitting disease. Listeriosis has a long _____________
period, with _________________women & the elderly or weak being most at risk –
Meningitis & miscarriage can result from infection.
incubation
pregnant
poultry & meat
LISTERIA
CAMPYLOBACTER
cross-contamination
water
CHEESE
E.COLI
pathogenic
fever
Assessor Sign:__________________ Learner sign: _________________ Date: _________
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