Food Hygiene and Safety Questions C 1114c3

What are the four main
symptoms of food What causes the most

poisoning? cases of food poisoning?
 Vomiting
 Nausea
 Stomach pain Pathogenic (harmful)
 Diarrhoea bacteria.
© Food – a fact of life 2019 www.foodafactoflife.org.uk © Food – a fact of life 2019 www.foodafactoflife.org.uk
Which four groups in the

population are more
What is another name for vulnerable to food
harmful bacteria? poisoning?
 The elderly
 The very young
 Pregnant women
Pathogenic bacteria.
 Those that are already ill or
have suppressed immune
systems
Why is cooked rice

regarded as a high risk
What are the most common
food?
sources of Salmonella
bacteria?
Dried rice can be
contaminated with spores of
Poultry including chickens,
the food poisoning bacteria,
ducks, geese and their eggs.
Bacillus cereus.
Name four high risk foods. Why is raw meat not

Answer should include four of regarded as a high risk food?
the following:
Cooked meat, poultry and fish; Meat is not usually eaten raw
Dairy products – milk, cream and and therefore any bacteria
cheese;
present would be killed once
Cooked and lightly cooked eggs;
Gravy made from meat juices; the meat has been thoroughly
Cooked rice. cooked.
1
Explain cross-contamination.
Name the food poisoning
bacteria that is commonly
found in humans (nose, When food either directly or
throat, ears and on hair). indirectly comes into contact
with a source of infection.
Bacteria could be transferred by
Staphylococcus Aureus people, equipment or pests.
Name the four requirements What is binary fission?

for bacterial growth.
Bacteria multiply by splitting in
two – this process is known as
 Food binary fission.
 Warmth Some bacteria only take
 Moisture between 10 and 20 minutes to
 Time divide if the conditions are
correct.
State the three ways that the What is the optimum

moisture content of food temperature for bacterial
can be reduced? multiplication?
 Drying food
 Adding salt 37°C
 Adding sugar
Explain the ‘Danger Zone’. Which of the following

temperatures is within the
‘Danger Zone’.
Within this range of Choose one of the following
temperatures (5°C to 63°C) answers:
bacteria will multiply most a) 2°C
rapidly if they have food, b) 8°C
moisture and time. c) 65°C
d) 78°C
2
Bacteria will grow rapidly What happens to bacteria
within a range of when food is frozen?
temperatures known as the
‘Danger Zone’. What is the
temperature range? They become dormant and do
not multiply.
5°C to 63°C
Why would bacteria not What is the recommended

multiply in a freezer? freezer temperature?
Bacteria need moisture to -18°C

multiply. In a freezer, the
moisture in food turns to ice
and therefore can’t be used by
the bacteria.
If you wanted to use an You made beef lasagne last

electronic probe to check night for dinner and did not
that a meat pie was cooked, eat it all. You were planning
what temperature should on eating the rest tonight.
What temperature should the
the core (or middle) of the
core, or middle, of the lasagne
pie be? be after reheating to ensure it
is safe to eat?
At least 75°C
At least 75°C
At home, you might not What is the minimum

have an electronic probe to temperature at which hot
check the temperature of food should be stored?
food. How would you know
it was safe to eat?
64°C – outside the danger
You should follow the cooking zone
instructions (oven temperature and time)
and ensure that it is piping hot.
3
Pregnant women are
advised not to eat some What are toxins?
soft cheeses such as brie
or camembert. Why is
this? Toxins are poisons
produced on the food or in
Some soft cheeses are the gut by bacteria.
made from unpasteurised
(raw) milk.
Are all bacteria harmful? What is a pathogen?
No, not all bacteria are

harmful. A pathogen is a harmful
Bacteria are needed for: bacteria causing food borne
 Breaking down foods and absorbing disease or food poisoning.
nutrients in the gut;
 Sewage treatment;
 Medicine, e.g. penicillin.
Can you see food What does personal

poisoning bacteria? hygiene mean?
No you cannot see, smell or Personal hygiene means

taste food poisoning ensuring that your hands
bacteria. are thoroughly washed and
You can see food spoilage dried regularly, that you
bacteria though. wear clean clothes and tie
long hair up.
Why should long hair be Give four examples of

tied up? physical contaminants.
Answer could include four of
Hair should be tied up to: the following:
 glass;
Stop it falling into food;  nuts, bolts;
 packaging materials;
Reduce the risk of someone touching their hair  bones, shells;
and getting bacteria on their hands and then  jewellery;
on the food (cross-contamination).  cigarette ends;
 plasters;
 hair;
 Finger nails.
4
Give two examples of What is the reason for
chemical contaminants. drying your hands
thoroughly after washing
Answer should include two them?
of the following:
 pesticides;
 fertilisers; Because bacteria are more
 cleaning chemicals. easily spread by wet hands.
Explain one way food could be

contaminated with food You have cooked a pork
poisoning bacteria during stir fry. What is the
processing. maximum time which
should be allowed for
At the abattoir/during slaughter cooling before it is
Poor personal hygiene of food handlers, e.g. refrigerated?
sneezing or coughing over food, not washing hands
after going to the toilet, not wearing clean clothing or
A maximum of two hours.
tying long hair up, dirty chopping boards or equipment
Preservation techniques can Pickled onions and pickled

be used to increase the shelf eggs are often found for
life of foods. Name two sale in traditional fish and
preservation techniques. chip shops. Explain how
this preservation method
 Drying
 Salting prevents bacterial growth.
 High temperatures such as canning, sterilisation or
ultra-heat treatment Vinegar, which has an acid PH, is
 Pickling unsuitable for bacterial growth.
 Freezing and refrigeration (short term)
A packet of sliced roast beef

How is the time in which has a ‘use by date’ on the
food is on sale controlled? label. Explain why this is.
By using date marks:

Cooked meats are moist, high in protein
and ready to eat. This means that they
 Use by date;
are regarded as high risk foods in which
 Best before date.
bacteria might multiply rapidly if the
conditions are right.
5
Why should foods with a You have found a can of
‘use by’ date not be eaten peaches in your cupboard
beyond that date? at home which has a ‘best
before’ date of a month
Bacteria might have ago. Would it be safe to
multiplied to a dangerous eat the peaches?
level making the food no
longer safe to eat. Yes, eating food beyond its best before
date would not usually do you any harm.
Why is it important that State two occasions when

hands are washed you think that it is
thoroughly before, during particularly important to
and after handling food thoroughly wash your hands.
and cooking? After using the toilet; after touching or brushing
your hair; after handling refuse or waste food; in
Although hands may look clean, they may between handling raw and cooked foods; after
be contaminated with food poisoning eating, smoking or blowing your nose; on entering
a food preparation area and before using any
bacteria. equipment or handling any food.
Why is it important to Why should a food handler

wear clean protective not wear nail varnish when
clothing such as an apron working?
when preparing and
cooking food? Nail varnish can chip off into
food. In addition, where the
Protective clothing prevents nail varnish has chipped on the
dirt and bacteria from nail, bacteria can be harboured.
clothes contaminating food.
You have a cut on your Why it is important that

finger and need to work plasters or dressings
with food. What should used in food production
you do? areas are waterproof?
Food Hygiene Regulations require that
You should cover the cut with a waterproof
dressings and plasters must be waterproof.
dressing or plaster. Wearing a plastic glove
Fabric plasters could allow infected fluid and
on the hand as well would provide added
bacteria to pass through from the wound and
protection.
contaminate food.
6
What is the main purpose Some foods are known as
of a stock rotation ‘high risk foods’. Explain
system? what a ‘high risk food is’.
To make sure that food is Foods on which bacteria grow

used in date order. easily, usually moist protein
foods, and those which will not
undergo any further cooking
before serving.
Name two of the How effective are

conditions that bacteria detergents against
need to multiply. bacteria?
Answer should include
two of the following: Detergents are not effective
 warmth; against bacteria.
 sufficient time; Detergents remove grease,
 a source of food; dirt and grime.
 moisture.
Why are food pests When must foods marked

attracted to food with a ‘use by’ date be
premises? sold?
Access to:
 food; Before the ‘use by’ date.
 water supplies;
 shelter.
What could an True or false – If food is

Environmental Health Officer cooked on the outside, it
do if they found that a food will be cooked on the inside.
premises presented an
imminent risk to health?
False
Take immediate action and Food must be thoroughly cooked all
close the business down. the way through to ensure.
7
What is a ‘core What is contamination?
temperature’?
The presence of any harmful
substance or object in food.
The temperature at the
centre or the thickest part of Contamination could be:
the food. microbiological; physical or
chemical
Why should you store

items containing nuts and What is a hazard?
seeds in sealed
containers? Something that could cause
harm.
They may cause some
consumers to have allergic
reactions.
Why do you need to thaw When shopping, why

a frozen chicken should you buy frozen
thoroughly before cooking foods last?
it?
So they do not thaw before
Bacteria can survive the you get home.
cooking process.
What is the safest way to You have opened a can of

ensure that chicken is soup and only used half of it
thoroughly cooked? for lunch. You want to keep
the rest for lunch tomorrow –
Cook until the juices are what should you do with it?
clear and no pink bits
remain. Decant the rest into a suitable
container, cover and put it in
the fridge.
8
How many times should you
What type of food hazard
reheat leftovers?
is it when you find a
Choose one of the following
plaster in your food?
answers:
a) as many times as you like;
answers:
b) you should only reheat
leftovers once;
a) chemical
c) four times;
b) physical
d) twice.
c) biological
True or false – It is safe to eat What is the best way to

steak rare. defrost meat, fish and poultry?
True answers:
Steak is safe to eat 'rare'. Whole cuts of beef a) on the work surface;
or lamb, such as steaks, cutlets and joints b) in the fridge;
only have bacteria on the outside, so as long c) in the microwave;
as the outside is fully cooked any bacteria will d) in the fridge or the microwave.
be killed.
Which one of the following

is not a source of food Explain the term ‘clean as
poisoning bacteria in the you go’.
kitchen?
Choose one of the following Cleaning and tidying away
answers: as you are cooking. Not
leaving all the washing up to
a) people; the end!
b) pests and pets;
c) cleaning chemicals;
d) contaminated raw food such as meat/fish
You have prepared some

What does COSHH stand for?
raw chicken and need to
store it in the fridge. How
should it be stored and
Control of Substances Hazardous
where in the fridge would
to Health.
you put it?
It should be covered and placed at the COSHH is the law that requires
bottom of the fridge, below any cooked employers to control substances
foods. that are hazardous to health.
9
Give two reasons for Give a definition of cleaning.
keeping food premises
clean. Cleaning removes grease, dirt
Keeping food premises clean is a legal requirement; and grime using hot water,
prevention of microbiological contamination and detergent and mechanical aids
food poisoning; removal of food particles preventing (mops/floor cleaners etc.) or
bacterial multiplication; prevention of physical human effort.
contamination; avoid attracting pests; to prevent
accidents through trips, slips and falls
Why do food businesses True or false – You must

use cleaning schedules? wash poultry and chicken
pieces before you cook
Cleaning schedules enable them.
food businesses to ensure
that all areas are thoroughly False
and regularly cleaned, in the Splashing water from washing chicken
proper way with the correct under a tap can spread bacteria onto hands,
equipment. work surfaces, cloths and equipment.
A wide variety of cleaning

Explain how drying food
chemicals might be used in a
such as meat or fish would
food business, classroom or at
help to extend the shelf life.
home. Give three reasons why
it is important to use cleaning
chemicals carefully.
Bacterial growth in dried foods
is prevented by a lack of  To prevent food contamination
moisture.  To prevent accidents
 To ensure the effectiveness of the
cleaning chemicals
Why should a food handler Explain what detergents

not wear jewellery or (such as washing up liquid)
watches when working? do.
Detergents dissolve grease

Jewellery and watches can and remove dirt.
harbour dirt and bacteria which This is caused by a reduction
can be transferred onto food of water surface tension.
leading to food poisoning.
10

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What are the four main

symptoms of food What causes the most

Which four groups in the

Why is cooked rice

Name four high risk foods. Why is raw meat not

Name the four requirements What is binary fission?

State the three ways that the What is the optimum

Explain the ‘Danger Zone’. Which of the following

Why would bacteria not What is the recommended

Bacteria need moisture to -18°C

If you wanted to use an You made beef lasagne last

At home, you might not What is the minimum

Are all bacteria harmful? What is a pathogen?

No, not all bacteria are

Can you see food What does personal

No you cannot see, smell or Personal hygiene means

Why should long hair be Give four examples of

Explain one way food could be

Preservation techniques can Pickled onions and pickled

A packet of sliced roast beef

By using date marks:

Why is it important that State two occasions when

Why is it important to Why should a food handler

You have a cut on your Why it is important that

To make sure that food is Foods on which bacteria grow

Name two of the How effective are

Why are food pests When must foods marked

What could an True or false – If food is

Why should you store

Why do you need to thaw When shopping, why

What is the safest way to You have opened a can of

True or false – It is safe to eat What is the best way to

Which one of the following

You have prepared some

Why do food businesses True or false – You must

A wide variety of cleaning

Why should a food handler Explain what detergents

Detergents dissolve grease

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