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Level 3 Award in Food Safety
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Introduction & Definitions - questions
1. Which of the following is a high risk food?
Quiche
Frozen vegetables
Crisps
Raw sausages
2. Which of the following is a genus of Clostridium?
Difficile
Perfringens
Botulinum
All of the above
3. What can produce toxins?
Certain plants
Certain animals
Certain bacteria
All of the above
4. Which is a foodborne disease?
Listeria
Typhoid
Campylobacter
Salmonella
