A look at the campylobacter, E. coli, listeria, salmonella and staphylococcus aureus bacteria that cause food poisoning, as well as the conditions that allow bacterial growth.
What temperature range should food not be left exposed to due to the rapid growth of bacteria?
Which term best describes a high risk food?
A food that can be stored for a long period of time in a fridge due to not having conditions that bacterium can grow.
A food that contains a range of nutrients and moisture so can only be stored for a short time before it becomes unsafe to eat.
A food that can be safely stored in a cupboard for a period of time due to not having conditions that bacterium can grow.
What conditions do bacteria need to grow?
Warmth, food, moisture, time and acidic conditions.
Warmth, food, moisture, time and alkaline conditions.
Warmth, food, moisture, time and a suitable pH range.
What temperature should foods within a fridge be stored at?
Which of the following best describes cross-contamination?
The spread of bacteria from sneezing into foods
The spread of bacteria from raw foods to ready-to-eat foods
The spread of bacteria from the intestinal tracts of animals to humans
What is the correct term for how bacteria multiply by dividing in two every 20 minutes?
Replication of cells
What type of food poisoning bacteria should pregnant women be most careful to avoid due to the risk of miscarriage?
What type of food poisoning bacteria is often carried live on the skin, nose and throat?