Name: ______Worksheet 4
Use pages 12 to 17 and pages 57 to 59 to help you.
Question 1
Food poisoning can be caused by the following_ _ _
Bacteria Viruses
Chemical Metals & Moulds
Plants Fish
Question 2
Name 2 types of poisonous metal. (page 12)
Lead Copper Mercury
Question 3
Name 2 types for poisonous fish. (page 13)
Japanese Puffer fish and shellfish.
Question 4
List 4 controls that can be put in place to break the food poisoning chain. (page 15)
Any of the 10 mentioned on page 15.
Question 5
Explain in detail how people can contract Salmonella and what their symptoms would be. (page 13)
Contract it by eating raw meat, raw milk, raw eggs, raw poultry, fruit and salads, pets, rodents, terrapins, flies, sewage/water.
Symptoms – Abdominal pain, diarrhoea, vomiting and fever
Question 6
Copy the FAECAL- ORAL Route on page 16.
Question 7
How can a local restaurant prevent customers from eating contaminated foods? (page 16 & 17)
Disposing of all contaminated, unfit and out of date food.
Ensuring foods such as oysters, pate at not served to at risk groups e.g. pregnant women.
Thorough washing of ready to eat foods e.g salad
Destroying bacteria in raw food by thorough cooking, heat processing, sterilisation, canning.
Question 8
Explain why the centre cooking temperature of 75 C should be obtained. (page 17)
The temperature of 75 C at the centre of food is to ensure bacteria are destroyed.
Question 9 – circle the correct answer
You can prevent bacteria from multiplying by? (page16 &52)
A Cooling it as quickly as possible
B Leaving it to cool all day
C Leaving it to cool for 3 hours in a hot kitchen.
Explain why you choose that answer.
By cooling the food quickly means it can then be stored in the fridge. With the fridge set between 1C - 4 C means that the food is then no longer in the danger zone.
Worksheet 4: Food poisoning & its control The Royal Environmental Health Institute of Scotland