Food Hygiene Quiz 2 ( Form 2, Biology )

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Food safety knowledge check

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Food Hygiene Quiz 2 ( Form 2, Biology )


Froggy Jumps Food Hygiene Quiz 2 ( Form 2, Biology )Version en ligne Food safety knowledge check par YAKILI LMS 1 What is a common bacteria that causes food poisoning? a Escherichia coli b Salmonella c Staphylococcus aureus 2 Which bacteria is often linked to undercooked poultry? a Salmonella b Campylobacter c Listeria 3 Which bacterium grows in improperly cooled foods and causes illness? a Bacillus cereus b Staphylococcus aureus c Salmonella 4 Which organism is a parasite causing foodborne illness? a Salmonella b Norovirus c Taenia (tapeworm) 5 Which parasite commonly contaminates undercooked pork? a Ascaris b Giardia c Trichinella 6 Which parasite is often linked to raw or undercooked fish? a Staphylococcus aureus b Norovirus c Anisakis 7 What organism is a common cause of food poisoning from deli meats? a Salmonella b Listeria monocytogenes c Bacillus cereus 8 Which parasite can cause intestinal infection from contaminated water or food? a Vibrio vulnificus b Giardia lamblia c Clostridium botulinum 9 Which virus commonly causes foodborne illness in outbreaks? a Rotavirus b Norovirus c Hepatitis A 10 Which virus is often linked to shellfish contamination? a Rotavirus b Adenovirus c Norovirus 11 Which virus can cause severe illness in foods stored at room temperature? a Norovirus b Hepatitis A c Rotavirus 12 How does food become contaminated with bacteria? a Washing with soap b Handling by infected people c Frying at high heat 13 What is a common way foods become contaminated? a Baking b Freezing c Cross-contamination 14 Which factor increases bacterial growth in foods? a Washing hands b Keeping foods cold in a fridge c Room temperature storage 15 Which handling practice reduces contamination risk? a Leaving food out overnight b Washing hands c Touching ready foods with dirty hands 16 Which is a high-risk group for food poisoning? a Healthy adults b Young children c Teen athletes 17 Which group is at higher risk of severe foodborne illness? a Older adults b Healthy adults c Teenagers 18 Which people need extra protection from contaminated food? a Pregnant women b Farmers c Cooks 19 What helps prevent parasite infection from food? a Cooking meat thoroughly b Eating raw meat c Leaving meat at room temperature 20 What practice helps prevent virus food poisoning? a Hand hygiene b Storing food at room temp c Using shared utensils without washing 21 Which food practice reduces contamination risk? a Reusing old cutting boards b Separate raw and cooked foods c Mixing raw with cooked foods 22 Which illness is caused by improper reheating? a Bacterial food poisoning b Allergic reaction c Vitamin deficiency 23 Which temperature favors bacterial growth on food? a Between 5°C and 60°C b Above 100°C c -20°C to 0°C 24 What is a key way to prevent contamination during prep? a Clean surfaces before cooking b Use same towel for hands and surfaces c Ignore spills 25 Which virus is commonly linked to contaminated shellfish? a Adenovirus b Norovirus c Coxsackievirus 26 Which bacterium is often found in unrefrigerated dairy? a Listeria monocytogenes b Clostridium perfringens c Vibrio 27 What should you do with leftover cooked foods? a Keep at room temperature indefinitely b Leave on the counter overnight c Cool quickly and refrigerate 28 Which practice reduces parasite risk from meat? a Freeze meat before cooking b Eat rare meat c Thaw at room temperature 29 What is an example of cross-contamination? a Using the same board for raw chicken and salad b Washing hands after handling meat c Cooking meat and eating raw vegetables separately 30 Which organism causes foodborne illness via spores? a Bacillus cereus b Streptococcus c Vibrio cholerae 31 Which factor most increases risk of poisoning at picnics? a Fresh ingredients only b Proper cooking methods c Poor refrigeration 32 Which food handling step is essential? a Wash hands only after cooking b Skip washing hands c Wash hands before cooking 33 Which parasite is commonly linked to undercooked pork? a Giardia lamblia b Trichinella spiralis c Taenia solium 34 Which virus is commonly transmitted by contaminated water or shellfish? a Hepatitis A b Poliovirus c Norovirus 35 Which bacterium is often found in canned foods with improper storage? a Clostridium botulinum b Salmonella c Listeria 36 What is the main way viruses reach food poisoning? a Cooking food thoroughly b Contaminated hands or water c Freezing food 37 Which practice helps protect at-risk groups? a Avoid high-risk foods for them b Share utensils without washing c Ignore kitchen cleanliness 38 What is a sign of contamination in dairy? a Fresh yogurt b Unpasteurized milk spoilage c Boiled water 39 Which cooking method kills most bacteria in food? a Slow cooling b Marinating c Proper heating 40 Which is NOT a common cause of food poisoning? a Raw chicken handling b Eating perfectly cooked food c Poor hand hygiene 41 Which food practice minimizes virus spread? a Sanitize surfaces regularly b Share utensils without washing c Leave food uncovered 42 Which group should always avoid undercooked eggs? a Young children b Teens c Athletes 43 Parasitic illness can be prevented by? a Storing at room temp b Eating raw vegetables c Peeling and washing produce 44 Which bacteria is linked to dairy and ready-to-eat foods? a Staphylococcus aureus b Salmonella c Listeria 45 What is the best storage for perishable foods? a Keep in sunlit area b Room temperature c Refrigeration at 0-4°C 46 Which foodborne illness is often linked to seafood? a Rotavirus b Vibrio illness c Streptococcal infection 47 Parasites can be transmitted by? a Pasteurized milk only b Boiled water only c Undercooked meat 48 Which bacteria produce toxins causing quick illness? a Listeria b Escherichia coli c Staphylococcus aureus 49 What is a safe practice when handling raw meat? a Cut on same board as vegetables b Wash once a day c Use separate cutting boards 50 Which virus is a major cause of foodborne outbreaks in shells? a Norovirus b Rhinovirus c Astrovirus

Food Hygiene Quiz 2 ( Form 2, Biology )

Froggy Jumps

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Food Hygiene Quiz 2 ( Form 2, Biology )Version en ligne

par YAKILI LMS

What is a common bacteria that causes food poisoning?

Which bacteria is often linked to undercooked poultry?

Which bacterium grows in improperly cooled foods and causes illness?

Which organism is a parasite causing foodborne illness?

Which parasite commonly contaminates undercooked pork?

Which parasite is often linked to raw or undercooked fish?

What organism is a common cause of food poisoning from deli meats?

Which parasite can cause intestinal infection from contaminated water or food?

Which virus commonly causes foodborne illness in outbreaks?

Which virus is often linked to shellfish contamination?

Which virus can cause severe illness in foods stored at room temperature?

How does food become contaminated with bacteria?

What is a common way foods become contaminated?

Which factor increases bacterial growth in foods?

Which handling practice reduces contamination risk?

Which is a high-risk group for food poisoning?

Which group is at higher risk of severe foodborne illness?

Which people need extra protection from contaminated food?

What helps prevent parasite infection from food?

What practice helps prevent virus food poisoning?

Which food practice reduces contamination risk?

Which illness is caused by improper reheating?

Which temperature favors bacterial growth on food?

What is a key way to prevent contamination during prep?

Which virus is commonly linked to contaminated shellfish?

Which bacterium is often found in unrefrigerated dairy?

What should you do with leftover cooked foods?

Which practice reduces parasite risk from meat?

What is an example of cross-contamination?

Which organism causes foodborne illness via spores?

Which factor most increases risk of poisoning at picnics?

Which food handling step is essential?

Which parasite is commonly linked to undercooked pork?

Which virus is commonly transmitted by contaminated water or shellfish?

Which bacterium is often found in canned foods with improper storage?

What is the main way viruses reach food poisoning?

Which practice helps protect at-risk groups?

What is a sign of contamination in dairy?

Which cooking method kills most bacteria in food?

Which is NOT a common cause of food poisoning?

Which food practice minimizes virus spread?

Which group should always avoid undercooked eggs?

Parasitic illness can be prevented by?

Which bacteria is linked to dairy and ready-to-eat foods?

What is the best storage for perishable foods?

Which foodborne illness is often linked to seafood?

Parasites can be transmitted by?

Which bacteria produce toxins causing quick illness?

What is a safe practice when handling raw meat?

Which virus is a major cause of foodborne outbreaks in shells?