Вы находитесь на странице: 1из 2

Food Hygiene.

MDL
For each question select the correct answer from the alternatives.
1. Salmonella
a) Food poisoning b) food poisoning c) A period of inactivity when bacteria do not multiply
2. E'coli
a) Food bourne diseases b) A period of inactivity when bacteria do not multiply c) food poisoning
3. Spoilage
a) bacteria carried from one food to another by hands/utensils b) Makes food perish
c) A period of inactivity when bacteria do not multiply
4. High risk foods
a) the process by which bacterium multiply b) foods high in protein and moisture
c) Food bourne diseases
5. Toxin
a) Temperature at the centre of the food b) A poison c) the process by which bacterium multiply
6. Spore
a) Anything that could cause harm to the consumer b) A protective coating formed by some bacteria
c) Temperature where bacteria most like to multiply
7. Binary fission
a) Food poisoning b) the process by which bacterium multiply c) To defrost
8. Staphylococcus aureus
a) Food poisoning b) Anything that could cause harm to the consumer c) To defrost
9. Dormant
a) Food bourne diseases b) Something in food that should not be there.
c) A period of inactivity when bacteria do not multiply
10. Danger zone
a) foods high in protein and moisture b) Nuts,bolts,screws,hair
c) Temperature where bacteria most like to multiply
11. Hazard
a) Anything that could cause harm to the consumer b) Nuts,bolts,screws,hair
c) the process by which bacterium multiply
12. Contamination
a) Something in food that should not be there. b) Food poisoning
c) foods high in protein and moisture
13. Cross contamination
a) Anything that could cause harm to the consumer b) the process by which bacterium multiply
c) bacteria carried from one food to another by hands/utensils
14. Physical contamination
a) Temperature at the centre of the food b) Nuts,bolts,screws,hair
c) the process by which bacterium multiply
Food Hygiene.MDL
For each question select the correct match from the three alternatives.
15. Core temperature
a) Temperature at the centre of the food b) the process by which bacterium multiply c) To defrost
16. Thawing
a) To defrost b) A poison c) A period of inactivity when bacteria do not multiply