Health sciences – Term 3 (2022 – 2023) Revision – Unit 10 (Food safety and hygiene)

Teacher: Arwa Abdelmoneim Elsir

Which of the following foods should not be washed?

(A) Raw chicken
(B) Raw fruit
1. (C) Raw vegetables
(D) All of the options are correxct

In which part of eggs do bacteria live?

(A) The white part
(B) The yolk (yellow part)
2. (C) The shell
(D) All of the options are correct

How should you safely reheat liquid-based foods such as soup or curry?
(A) Do not allow it to boil
(B) Allow it to boil for three seconds
3. (C) Allow it to boil for one minute
(D) Allow it to boil for ten minutes

List two of the five keys to safer food.

(i) 1. keep clean

4. 2.cook thoroughly
(ii)

List two stages at which food can become contaminated with bacteria
thatcauses foodborne illness.

(i)
5. 1.harvesting
2. growth
(ii)

Leftover food should not be stored in the fridge for longer than .
(A) 2 hours
(B) 2 days
6. (C) 3 hours
(D) 3 days
 Where is the safest place to thaw frozen food?
(A) Outside in direct sunlight
(B) In the freezer
7. (C) In the fridge
(D) In the oven

What is the name given to a severe allergic reaction that could lead to
death?
8. anaphylaxis

One of the most common food intolerances happens when the body
cannot digest the natural sugars found in milk, yogurt and soft cheeses.
What is thisintolerance called?
(A) Gluten intolerance
9. (B) Lactose intolerance
(C) Caffeine sensitivity
(D) Histamine intolerance

List one symptom of a food allergy that is not a symptom of a

foodintolerance.
10. trouble breathing

How many days should leftover food be stored in the fridge?

(A) As many days as you like
11. (B) Leftover food should be stored for no more than 3 days
(C) Leftover food can be stored in the fridge for 7 days
(D) Leftover food should be stored for no more than 5 days

Which of the following are safe raw materials?

(A) Filtered bottle water
12. (B) Food that is rotting
(C) Canal water
(D) Unfiltered tap water

Which of the following foods commonly cause allergic reactions.

(A) Eggs
13. (B) Gluten
(C) Nuts
(D) All of the above
 What is food allergy?
(A) When the body's digestive system responds unusually to certain foods
14. (B) A genetic condition which causes a dislike to certain foods
(C) When the body's immune system responds unusually to certain foods
(D) When the body's nervous system responds unusually to certain foods

When cooking foods, what temperatures are safe and destroy bacteria?
(A) 5 – 60oC
15. (B) 61 – 100oC
(C) 0 – 60oC
(D) 0oC

Difficulty breathing, a rapid heart rate and nausea are symptoms of _______.
(A) food intolerance
16. (B) foodborne illness
(C) histamine reaction
(D) anaphylaxis

What is the ideal temperature zone for bacteria to grow?

(A) 100˚C and above
17. (B) 5˚C – 60˚C
(C) 0˚C – 3 ˚C
(D) -10˚C – 0˚C

Sultan is preparing food in his kitchen. After cutting raw chicken he sanitises
the cutting board and knife. Sultan puts the empty food packaging into the
bin and wipes his hands on his clothes before cutting vegetables.

18. What type of cross-contamination is described?

(A) Food-to-food
(B) Equipment-to-food
(C) People-to-food
(D) There is no cross-contamination described

_________ are when the body’s immune system reacts to certain foods and
tries to fight against it.
(A) Foodborne illnesses
19. (B) Food allergies
(C) Food intolerances
(D) Food poisoning
 How can you protect food from pests?
(A) Sanitize cutting boards before use
20. (B) Use a thermometer to check the temperature
(C) Store food in closed containers
(D) Store raw meat above cooked foods

Fill in the blanks.

c
Food intolerances can be hard to ________. a
This is because the ________ that
people experience are similar to those of many other conditions. The best way
21. to diagnose food intolerance is to ________
b symptoms alongside foods that are
d
eaten. ________ suspected foods from the diet is also a good method.

a. symptoms b. monitor c. diagnose d. removing

Which of the following is an example of good food safety?

(A) Using the same plate for raw and cooked foods
22. (B) Washing hands after handling raw meat or poultry
(C) Cooking food until it reaches 50˚C
(D) Cooling hot food on the counter overnight

What is a lactose intolerance?

(A) A digestive reaction after eating dairy products
23. (B) A digestive reaction after eating wheat or barley
(C) A digestive reaction after eating soy
(D) A digestive reaction after eating caffeine

Separating raw and prepared food will prevent cross-contamination.

24. (A) True
(B) False

You can reheat leftovers as many times as you like.

25. (A) True
(B) False

Bacteria grows fast in damp places

26. (A) True
(B) False

Dana experiences mild digestive problems such as bloating when she eats
bread, pasta and cookies. Which condition does this suggest Dana has?
(A) Lactose intolerance
27. (B) Gluten intolerance
(C) Lactose allergy
(D) Gluten allergy
 Which of the following foods is high risk of contamination?
(A) Eggs
28. (B) Seafood
(C) Rice
(D) All of the above

What is anaphylaxis?
(A) A severe allergic reaction
29. (B) An intolerance to dairy foods
(C) A mild allergic reaction
(D) An intolerance to wheat and barley

Why is it important to cook foods to 70oC

(A) This temperature kills large groups of bacteria
30. (B) This temperature makes food taste nice
(C) This temperature encourages the growth of bacteria
(D) All of the above

What is food-to-food cross contamination?

(A) When clean foods come into contact with contaminated food
31. (B) When clean foods come into contact with unclean equipment
(C) When clean foods come into contact with dirty kitchen towels
(D) When clean foods becomes contaminated from a person’s sneeze

Another name for foodborne illness is ………

(A) Food poisoning
32. (B) Food allergy
(C) Food intolerance
(D) Food expiry

Which of the following can cause food to become contaminated?

(A) Bacteria
33. (B) Viruses
(C) Parasites
(D) All of the above

Why is it important to keep raw and cooked foods separate?

(A) To prevent cross-contamination
34. (B) To increase the spread of bacteria
(C) To ensure food is cooked to a safe temperature
(D) To prevent food from entering the temperature danger zone
 What happens to food in the temperature danger zone?
(A) Bacteria multiply very quickly
35. (B) Bacteria cannot grow
(C) Food is fully cooked and safe to eat
(D) Bacteria are destroyed

What is cross-contamination?
(A) The process of bacteria moving onto food from equipment, people or
other food
(B) The process of bacteria being destroyed due to cooking to high
36. temperature
(C) The process of freezing food so bacteria become inactive and cannot
multiply
(D) The process of storing cooked food separately from raw foods in a fridge

A food intolerance is a response from the ……. System towards certain foods
(A) Immune
37. (B) Digestive
(C) Nervous
(D) Circulatory

The WHO created a global health message to help prevent foodborne illness.
What is the name of this message?
(A) The five keys to safer food
38. (B) The five keys of food handling and storage
(C) The five ways to prevent foodborne illness
(D) The five methods of cooking food

Many people with severe allergies carry ……….. with them is case they suffer
from anaphylaxis?
(A) An adrenaline auto-injector
39. (B) An injection of insulin
(C) A sugary drink
(D) A first aid kit

What is temperature should food be cooked to in order to destroy dangerous

bacteria and ensure it is safe to eat?
(A) 5oC
40. (B) 54oC
(C) 70oC
(D) 37oC
 What is the rule for cooling hot food, such as rice, before storing it in the
fridge?
(A) Cool it at room temperature until the steam no longer rises from it
41. (B) Leave it to cool at room temperature for at least five hours
(C) Put it in the fridge as soon as it is cooked
(D) Cool it in the freezer for 20 minutes

What is the difference between cleaning and sanitising?

(A) Cleaning removes dirt and crumbs, sanitizing kills germs
42. (B) Cleaning kills germs, sanitizing removes dirt and crumbs
(C) There is no difference between cleaning and sanitizing
(D) Sanitizing is always done before cleaning kitchen equipment

What four conditions do bacteria need to grow?

(A) Time, warmth, food and water
43. (B) Time, cold, darkness and dryness
(C) Water, food, darkness and cold
(D) Warmth, dryness, water and food

How should you reheat soup so that it is safe to eat?

(A) Boil the soup and allow it to remain boiling for one minute
44. (B) Put the soup on low heat for one minute
(C) It is not safe to reheat soup
(D) Boil the soup and allow it to remain boiling for ten minutes

Which of the following is an illness-causing bacteria that is commonly found

in food?
(A) Listeria
45. (B) Hysteria
(C) Mysteria
(D) Criteria

A severe allergic reaction called ……………….

(A) Anaphylaxis
46. (B) Lactose intolerance
(C) Gluten intolerance
(D) Adrenaline

Why should you never wash raw chicken?

(A) Washing it will change taste
47. (B) Washing it will kill all bacteria
(C) Washing it will cause it to cook faster than normal
(D) Washing it will spread bacteria around the kitchen
 Which of the following is a characteristic of a food intolerance?
(A) A small amount of food can cause a reaction
48. (B) It is usually not life-threatening
(C) A reaction happens every time the food is eaten
(D) A reaction happened suddenly after eating food

Sara made a salad but she did not wash the lettuce before preparing her
meal. She developed a foodborne illness within 24 hours. Which type of
cross-contamination caused Sara to become ill?
49. (A) Food-to-food
(B) Equipment-to-food
(C) People-to-food
(D) Water-to-food

Which of the following is a characteristic of a food allergy?

(A) A small amount of food can cause a reaction
50. (B) It is not life-threatening
(C) A reaction only happens if a lot of the food is eaten
(D) A reaction happens slowly and gradually

o
Cooking food to C can kill large groups of dangerous bacteria within 30
seconds and ensure it is safe to eat
(A) 5
51. (B) 58
(C) 70
(D) 37

Which of the following is an example of cross-contamination?

(A) When raw food touches cooked food
52. (B) When food is stored at a safe temperature
(C) When kitchen equipment is cleaning and sanitizing after use
(D) When raw food is stored separately from cooked food

Ibrahim works at a burger restaurant. He took a break to use the bathroom

and did not wash his hands when he returned to the kitchen. He continued to
prepare burgers that causes the customers to develop a foodborne illness
within 24 hours. Which type of cross-contamination is this?
53. (A) Food-to-food
(B) Equipment-to-food
(C) People-to-food
(D) Water-to-food
 Where should frozen food be thawed?
(A) In the fridge
54. (B) At room temperature
(C) In the freezer
(D) In the microwave

If a thermometer is not available, how can you check that meat you are
preparing is fully cooked?
(A) The meat smells like it is burning
55. (B) The meat looks cooked on the outside
(C) The insides are pink and fleshy
(D) The inside are not pink and juices are clear

Poultry is a high-risk food. Which of the following foods is poultry?

(A) Chicken
56. (B) Lamb
(C) Fish
(D) Vegetables

Which of the following is an illness-causing bacteria that is commonly found

in food?
(A) Salmonella
57. (B) Salmon
(C) Salami
(D) Salt

What is the high-risk foods among the following?

(A) Leftover rice
58. (B) raw poultry
(C) leafy green vegetables
(D) All of the above

What is cross-contamination?
(A) When allergy containing food comes into contact with other foods.
(B) It’s how the bacteria can spread in food
59. (C) It happens when bacteria from another object or piece of food, comes
into contact with clean food
(D) All of the above

What is people-to-food cross contamination?

(A) When undercooked food comes into contact with cooked food.
60. (B) When unwashed cutting board and knife are used to cut food
(C) When coughing into the hand and cooking without washing them.
(D) When contaminated lettuce is added to a fresh salad
 Why is it important to store raw meat on shelves below other foods in the
fridge?
(A) To enhance cross-contamination
61. (B) To prevent cross-contamination
(C) Because lower shelves are colder.
(D) For the meat to taste better

What is the temperature danger zone?

(A) A temperature where bacteria stop its growth
62. (B) A temperature at which the bacteria slow down its growth
(C) A temperature zone where bacteria multiply very quickly
(D) A temperature where a bacteria get killed

Which body system is affected by a food allergy?

(A) The digestive system
63. (B) The immune system
(C) The nervous system
(D) The circulatory system

A is an illness that happens as a result of eating foods that contain

disease-causing organisms.
(A) dizziness.
64. (B) foodbourne illness
(C) heartburn
(D) contamination

and be signs and symptoms of a foodbourne illness.

(A) swollen glands
65. (B) vomiting
(C) no headaches
(D) diarrhoea

Foodbourne illnesses can occur after eating contaminated food.

(A) 2-4 hours
66. (B) 6-72 hours
(C) After 72 hours
(D) straightaway

Believe in yourself, stay strong, do the impossible

Arwa Abdelmoneim