3.4.1.4.3 Control and general symptoms of food poisoning Quiz: AQA Food Preparation and Nutrition, Unit 3

The 20 questions

1. What are the general symptoms of food poisoning?

   • Dry skin, a bright red rash and a lasting fever for months
   • Nausea, vomiting, diarrhoea and abdominal cramps
   • Hair growth, rapid weight gain and extra sleepiness each day
   • Increased energy, clear skin and much better sleep at night

2. When do food poisoning symptoms usually appear?

   • Within hours or after several days, depending on the bacteria
   • Within seconds of the first mouthful of any food eaten
   • Only after the food has been stored for a full year
   • Only when the food has been frozen and then thawed

3. Which action controls bacteria during cooking?

   • Cooking food until it looks brown on the outside, whatever its internal temperature happens to be
   • Cooking food quickly at a low temperature with the lid kept on
   • Cooking food on one side only so the bacteria stay in the middle
   • Cooking food thoroughly so that the centre reaches a safe temperature

4. Which hygiene measure is key for controlling bacteria when handling food?

   • Rinsing hands only in cold water and not using soap at any point
   • Washing hands before handling food and after handling raw meat
   • Wearing gloves for a whole day and never removing them at all
   • Wiping hands on a tea towel between each task in the kitchen

5. Why should a food handler avoid preparing food when they have diarrhoea?

   • They can spread bacteria to the food and to other people
   • They digest food more slowly, which makes the sauce thicker
   • They increase the sugar in the food, which makes it caramelise faster
   • They raise the pH of the food and make it too alkaline to eat

6. Which control reduces the risk of pests spreading bacteria in a kitchen?

   • Keeping waste sealed and dealing with pest entry points
   • Leaving waste open so that pests can be seen and counted easily
   • Feeding pests with leftover food to keep them away from the kitchen
   • Storing waste next to the food store to save time when cleaning

7. Which method is effective for cleaning a surface after raw meat?

   • Spraying it with cold water and leaving it wet overnight on the counter
   • Wiping it with a damp cloth and then leaving it wet on the same board
   • Washing with hot soapy water, then rinsing and drying it, or using a sanitiser
   • Rubbing it with dry flour and leaving it for an hour before use

8. Which is a more serious risk for vulnerable people after food poisoning?

   • Brighter skin caused by the raised body temperature during illness
   • Faster healing of minor cuts on the hands after handling food
   • Improved digestion caused by the bacterial activity in the gut
   • Dehydration from prolonged vomiting and diarrhoea

9. Why is defrosting food in the fridge better than leaving it at room temperature?

   • It denatures the food protein, which then makes it cook faster later
   • It gelatinises the water in the food and prevents ice crystals forming
   • It raises the food above 63°C, which kills all the bacteria as it thaws
   • It keeps the food below 5°C, so bacteria cannot multiply while it thaws

10. Which group of people is most vulnerable to severe food poisoning?

    • Anyone who drinks only bottled water and never eats fresh food
    • Children aged between ten and fifteen only, as they eat most of the snacks in the house
    • Babies, older people, pregnant people and those with weak immune systems
    • Healthy adults who exercise at least once every day of the week

11. Which practice keeps food safe during ready-to-eat preparation?

    • Keeping food warm on the hob for the whole afternoon before serving
    • Mixing raw and cooked foods together in the same bowl to save time
    • Keeping preparation time short and food chilled between tasks
    • Leaving food on the bench uncovered while other dishes are prepared

12. What is the time course of food poisoning from Staphylococcus aureus?

    • Very slow, taking months before any symptom appears in the person
    • Fast onset, often within a few hours, with vomiting prominent
    • Symptoms only after a full week of rest with no food at all
    • No symptoms at all, as the toxin is harmless to people who eat it

13. Which hygiene practice applies to the person preparing food?

    • Covering cuts with a waterproof dressing and washing hands regularly
    • Using a bowl of cold water for every ingredient in the recipe
    • Storing knives in a jar of water on the worktop between uses
    • Keeping the oven door closed for long periods during cooking

14. Why should tea towels be changed regularly in a kitchen?

    • They lose their absorbency, which makes sauces thicker and stickier
    • They absorb the enzymes from food, which then stops browning
    • They can carry bacteria from one surface to another if not replaced
    • They hold the heat of the oven, which dries the food out too fast

15. Which is a symptom that calls for prompt medical advice after food poisoning?

    • Blood in the stool or a high fever that continues for a long time
    • A brief stomach rumble for a few minutes after eating
    • A sweet taste in the mouth lingering after eating
    • A mild feeling of tiredness after a meal with friends

16. Which is the most effective general control of bacteria in food?

    • Only adding salt to the food during preparation before serving
    • Only washing the food with cold tap water before cooking it
    • Only leaving the food uncovered in a warm room to dry it
    • Several measures together: hygiene, cooking, chilling and separation

17. Why can food poisoning happen with food that smells and looks normal?

    • Bacteria always make food smell strong, so normal-smelling food is safe to eat
    • Many harmful bacteria do not change the smell or appearance of food
    • Normal-smelling food has no protein, so bacteria cannot grow in it at all
    • Food that smells normal has been frozen, which kills all bacteria in it

18. Why does food poisoning cause dehydration?

    • Repeated vomiting and diarrhoea lose large amounts of fluid from the body
    • The starch in the food gelatinises in the gut and holds the water in place
    • The enzymes in the food steal water from the cells of the body
    • The bacteria absorb all the water in the stomach and dry out the body

19. Which practice reduces the risk of contamination from unwashed fresh produce?

    • Peeling vegetables and then leaving them uncovered to dry for hours
    • Storing vegetables in a damp, airtight bag at room temperature
    • Soaking vegetables overnight in warm water before they are prepared
    • Washing and drying vegetables before preparing them

20. Which statement about control of food poisoning is correct?

    • Control keeps food warm, which kills most of the bacteria in the food
    • Control removes all moisture from food, which kills bacteria immediately on contact with the air
    • Control prevents contamination, stops growth and kills bacteria by cooking
    • Control adds sugar, which stops all bacteria from growing in the food

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