Lesson 3.4.1.4.3
3.4.1.4.3 Control and general symptoms of food poisoning Quiz: AQA Food Preparation and Nutrition, Unit 3
20 questions
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Lesson 3.4.1.4.3, Control and general symptoms of food poisoning: 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
-
Which pair represents typical general symptoms of food poisoning?
- Joint swelling
- Vomiting and diarrhoea
- Hair loss
- Tooth decay
-
What influences the time delay before food poisoning symptoms appear?
- Specific bacteria
- Room lighting
- Food colour
- Meal portion
-
What is the safe core temperature target when cooking poultry in the UK?
- 100 degrees
- 50 degrees
- 60 degrees
- 75 degrees
-
When is handwashing most critical for preventing bacterial cross-contamination?
- Before washing fruit
- After handling meat
- Before peeling veg
- After touching glass
-
Why must food handlers with diarrhoea stay away from work?
- To prevent spreading
- To save money
- To test recipes
- To speed cleaning
-
Which action best prevents pests from contaminating kitchen food and surfaces?
- Sealing waste
- Opening windows
- Lowering lighting
- Polishing floors
-
Which chemical agent is used to kill bacteria on kitchen surfaces?
- Cold water
- Bleach spray
- Sanitiser
- Washing-up liquid
-
What severe condition is caused by prolonged vomiting and diarrhoea?
- Hypertension
- Exhaustion
- Malnutrition
- Dehydration
-
What is the maximum safe temperature for a domestic refrigerator in degrees Celsius?
- 10°C
- 15°C
- 8°C
- 5°C
-
Which demographic group is most vulnerable to severe food poisoning?
- Young adults
- Adult athletes
- Elderly people
- Teenagers
-
Where should perishable food be stored during prolonged preparation tasks?
- Worktop
- Cupboard
- Refrigerator
- Windowsill
-
Which symptom is most prominent in Staphylococcus aureus food poisoning?
- Hair loss
- Vomiting
- Joint pain
- Skin rash
-
What type of plaster must be worn on cuts by food handlers?
- Blue waterproof
- Clear plastic
- Fabric flesh
- Paper tape
-
Why must kitchen tea towels be changed regularly?
- They shrink easily
- They lose colour
- They spread bacteria
- They smell sweet
-
Which specific symptom requires immediate medical attention after food poisoning?
- Blood in stool
- Slight fatigue
- Dry lips
- Mild headache
-
What is the most effective overall method to control bacteria?
- Cooking food twice
- Washing hands only
- Freezing everything
- Combined hygiene measures
-
Why can food contaminated with food poisoning bacteria often appear completely normal?
- Strong unpleasant odours
- No visual changes
- Unusual colour shifts
- Noticeable texture faults
-
Which bodily fluid loss causes dangerous dehydration during food poisoning?
- Water
- Saliva
- Bile juice
- Gastric acid
-
How should fresh unwashed root vegetables be prepared before cooking?
- Soak in bleach
- Dry in sun
- Microwave first
- Wash and peel
-
Which action actively destroys harmful bacteria in raw poultry?
- Deep freezing
- Air drying
- Thorough cooking
- Rapid chilling
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