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Level 3 Award in Food Safety
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Introduction & Definitions - questions
1. Which is a foodborne disease?
Listeria
Typhoid
Campylobacter
Salmonella
2. What is a hazard?
The likelihood of something causing you harm
A biological, chemical or physical entity in food that could cause harm
The size or magnitude of repercussions of an event happening
The chance of an accident happening
3. Which of the following is a genus of Clostridium?
Difficile
Perfringens
Botulinum
All of the above
4. What is a 'carrier'?
A person carrying harmful food poisoning bacteria and foodborne illnesses without necessarily exhibiting symptoms
Someone who is suffering violent sickness
Someone who is suffering from violent diarrhoea
An animal
