Lesson 3.4.1.4.1

3.4.1.4.1 Sources of bacterial contamination Quiz: AQA Food Preparation and Nutrition, Unit 3

20 questions

Written by Revision Ninja · Last reviewed 11 October 2026

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Lesson 3.4.1.4.1, Sources of bacterial contamination: 20 multiple choice questions for the AQA GCSE Food Preparation and Nutrition (8585), Unit 3: Food safety, written with Revision Ninja.

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The 20 questions

  1. Which raw food is a primary source of bacterial contamination?

    • Cooked pasta
    • Table salt
    • Raw poultry
    • Granulated sugar

  2. Which food group is listed as a source of bacterial contamination?

    • Dry flour
    • Hard cheese
    • Canned beans
    • Raw meat

  3. What is the contamination source when a cook touches raw eggs then bread?

    • Dirty chopping board
    • Contaminated water
    • Poor personal hygiene
    • Faulty refrigerator

  4. Which kitchen pests are sources of bacterial contamination?

    • Earthworms
    • Butterflies
    • Ladybirds
    • Flies and rodents

  5. Why should kitchen waste be kept in closed bins?

    • Attracts pests
    • Cools the kitchen
    • Speeds up cooking
    • Improves aroma

  6. What uncleaned kitchen item is a common source of bacterial contamination?

    • Stainless sinks
    • Measuring jugs
    • Chopping boards
    • Wooden spoons

  7. What is the transfer of bacteria from one food or surface to another called?

    • Cross-contamination
    • Bioaccumulation
    • Fermentation
    • Pasteurisation

  8. Why must raw and cooked foods be stored separately in refrigerators?

    • To speed cooling
    • To prevent drying
    • To prevent cross-contamination
    • To improve texture

  9. Which situation gives the highest risk of food contamination from pests?

    • Washed stainless sink
    • Uncovered waste bins
    • Chilled food display
    • Sealed dry store

  10. Which common source of bacteria is typically found on raw vegetables?

    • Dairy fat
    • Fish scales
    • Soil
    • Raw poultry

  11. Handling food with unwashed hands introduces bacteria from which main source?

    • People
    • Air conditioning
    • Packaging
    • Water supply

  12. Which two raw foods are named as bacterial sources in the spec?

    • Rice and pasta
    • Sugar and honey
    • Meat and eggs
    • Bread and cheese

  13. Why are work surfaces a high risk after preparing raw meat on them?

    • Acid damage
    • Heat warping
    • Surface staining
    • Retained bacteria

  14. What element clinging to harvested root vegetables often carries bacterial contamination?

    • Starch
    • Cellulose
    • Pectin
    • Dirt

  15. Which kitchen waste item acts as a major bacterial source and pest attractor?

    • Clean cardboard
    • Glass bottles
    • Open food scraps
    • Metal tins

  16. Using the same unwashed knife for raw chicken and salad tomatoes causes what?

    • Caramelisation
    • Enzymic browning
    • Gelatinisation
    • Cross-contamination

  17. Why must food businesses identify all potential sources of bacterial contamination?

    • To lower prices
    • To apply controls
    • To reduce staffing
    • To speed service

  18. Which two contamination sources are directly linked to food preparation personnel and tools?

    • Air and water
    • People and equipment
    • Lighting and gas
    • Floors and ceilings

  19. Wiping kitchen surfaces with a dirty cloth after handling raw eggs creates what risk?

    • Spreading bacteria
    • Protein setting
    • Chemical poisoning
    • Enzyme activation

  20. Raw meat dripping onto ready-to-eat food below it is contamination from what source?

    • Kitchen air
    • Other food
    • Packaging materials
    • Water supply

All AQA Food Preparation and Nutrition quizzes