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1. Question Time . Vulnerable groups who can be badly affected by food poisoning include: Teenagers, elderly people and young children Babies, young children and teenagers Pregnant women, young children and elderly people Babies, teenagers and pregnant women. 2. Question Time .

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Question Time

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  1. 1 Question Time Vulnerable groups who can be badly affected by food poisoning include: • Teenagers, elderly people and young children • Babies, young children and teenagers • Pregnant women, young children and elderly people • Babies, teenagers and pregnant women www.i-hospitality.co.uk

  2. 2 Question Time Bacteria multiply by: • Cross Contamination • Sporulation • Fertilisation • Binary Fission www.i-hospitality.co.uk

  3. 3 Question Time Poisonous chemicals produced by some moulds are called: • Endotoxins • Exotoxins • Mycotoxins • Mucotoxins www.i-hospitality.co.uk

  4. 4 Question Time Objects falling in to food is called what sort of contamination? • Chemical • Physical • Natural • Cross contamination www.i-hospitality.co.uk

  5. 5 Question Time Bacteria need Food, Time, Moisture and what else to grow? • Light • Darkness • Warmth • Low temperature www.i-hospitality.co.uk

  6. 6 Question Time The bacteria most commonly found in rice products is: • Staphylococcus Aureus • Listeria • E Coli • Bacillus Cereus www.i-hospitality.co.uk

  7. 7 Question Time Under ideal conditions bacteria can double every: • 10-20 seconds • 30-40 seconds • 10-20 minutes • 30-40 minutes www.i-hospitality.co.uk

  8. 8 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 www.i-hospitality.co.uk

  9. 9 Question Time Which bacteria make food go mouldy? • Beneficial • Pathogenic • Spoilage • Natural www.i-hospitality.co.uk

  10. 10 Question Time Bacteria requiring oxygen in order to multiply are called? • Mycotoxic • Toxic • Aerobic • Anaerobic www.i-hospitality.co.uk

  11. 11 Question Time 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. 12 Question Time Staphylococcus aureus food poisoning usually occurs as a result of: • Inadequate personal hygiene of food handlers • Incorrect cooking and cooling of meat and poultry • Inadequate washing of vegetables prior to cooking • Incorrect canning process for salmon and beef www.i-hospitality.co.uk

  13. 1 Question Time Answers Vulnerable groups who can be badly affected by food poisoning include: • Teenagers, elderly people and young children • Babies, young children and teenagers • Pregnant women, young children and elderly people • Babies, teenagers and pregnant women www.i-hospitality.co.uk

  14. 2 Question Time Answers Bacteria multiply by: • Cross Contamination • Sporulation • Fertilisation • Binary Fission www.i-hospitality.co.uk

  15. 3 Question Time Answers Poisonous chemicals produced by some moulds are called: • Endotoxins • Exotoxins • Mycotoxins • Mucotoxins www.i-hospitality.co.uk

  16. 4 Question Time Answers Objects falling in to food is called what sort of contamination? • Chemical • Physical • Natural • Cross contamination www.i-hospitality.co.uk

  17. 5 Question Time Answers Bacteria need Food, Time, Moisture and what else to grow? • Light • Darkness • Warmth • Low temperature www.i-hospitality.co.uk

  18. 6 Question Time Answers The bacteria most commonly found in rice products is: • Staphylococcus Aureus • Listeria • E Coli • Bacillus Cereus www.i-hospitality.co.uk

  19. 7 Question Time Answers Under ideal conditions bacteria can double every: • 10-20 seconds • 30-40 seconds • 10-20 minutes • 30-40 minutes www.i-hospitality.co.uk

  20. 8 Question Time Answers What is a spore? • A type of bacteria • A toxin produced after eating • A poison in food • A hard case that protects some bacteria from high temperatures www.i-hospitality.co.uk

  21. 9 Question Time Answers Which bacteria make food go mouldy? • Beneficial • Pathogenic • Spoilage • Natural www.i-hospitality.co.uk

  22. 10 Question Time Answers Bacteria requiring oxygen in order to multiply are called? • Mycotoxic • Toxic • Aerobic • Anaerobic www.i-hospitality.co.uk

  23. 11 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

  24. 12 Question Time Answers Staphylococcus aureus food poisoning usually occurs as a result of: • Inadequate personal hygiene of food handlers • Incorrect cooking and cooling of meat and poultry • Inadequate washing of vegetables prior to cooking • Incorrect canning process for salmon and beef www.i-hospitality.co.uk

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