Hospitality Catering LO 4 Know how food can

Hospitality & Catering LO 4 Know how food can cause ill health Name: __________ Group: ____ Score:

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1. Which is not a common cause of food spoilage? a) Inadequate temperature storage b) Prolonged storage times c) It being cut up too small d) Delays between preparation and cooking 9. Two groups of people who are classes as at risk are: a) Adults b) Elderly c) Children 1 mark d) Girls 1 mark 2. Bacteria are also commonly referred to as: a) Germs b) Animals c) Trees d) Foods 1 mark 10. Intolerance means: a) That you can’t stand someone b) An inability to eat food c) That the food eaten has been spoiled d) Something that has been added to a food 1 mark 3. Two ways to identify that food has gone off is: a) It can go slimy b) It looks the same c) It smells d) It has a packet on it. 2 marks 11. Food poisoning can be caused by: a) Cooking foods in the oven b) Eating raw chicken c) Eating raw vegetables d) Eating at a restaurant 1 mark 4. A pathogen has: a) A path it follows b) No effect on food so can not be detected c) A visible effect on food d) No effect on humans 1 mark 12. Cross contamination means: a) Having cooked vegetables and meat on the same plate b) You can’t eat meat c) bacteria or other microorganisms are unintentionally transferred from one substance or object to another d) Someone is angry 1 mark 5. Mould is: a) Edible b) Tiny type of fungus c) Always harmful to humans d) Always green in colour 1 mark 6. A physical contaminant that can occur with food could be: a) An allergy b) A pesticides c) Growing on the food d) A finger nail 1 mark 7. An allergy is: a) Something everyone has b) Something that kills people all the time c) Something that people are allergic to d) Always caused by the same types of foods for every person. 1 mark 8. Two things people might be allergic to eat are: a) Peanuts b) Vegetables c) Wheat d) Water 1 mark 13. When preparing meat you should use which coloured chopping board? a) Red b) Blue c) Green d) White 1 mark 14. Handling raw meat and then cooked food could lead to: a) Food poisoning b) It becoming dirty c) Nothing d) Food going past it’s sell by date quicker than normal 1 mark 15. Best before date means: a) You must eat the food on that day b) You can not eat the food after that day c) The food is best eaten before that date but can be eaten afterwards. d) You can’t eat the food 1 mark

16. Explain what pesticides are. ___________________________________ __________________ 2 marks 17. List three things someone could be allergic to. ___________________________ 3 marks 18. What are the symptoms of an allergic reaction? ___________________________________ __________________ 3 marks

19. Complete the diagram stating the four things bacteria need to produce. 1. 4. 2. BACTERIA NEED: 3. 4 marks 20. Some groups of people are more susceptible to become ill from food than others. State the 5 groups:

21. The picture shows an EHO. a. What does EHO stand for? 1 marks b. What is the role of an EHO? ___________________________________ ___________________________________ 3 marks c. What does an EHO have the power to do? ___________________________________ ___________________________________ 3 marks d. What are two advantaged of EHOs? ___________________________________ 2 marks

END OF TEST Make sure you go back through all of the questions and check your answers.