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Technical Undergrads Intro

Quiz by Kate D

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10 questions
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  • Q1
    If a product were to drop on the floor in a factory, what would you do?
    Discard and wash your hands ASAP
    Leave it on the floor and pick it up at the end of the shift
    Keep it for your lunch later
    Pick it up – 5 second rule!
    30s
  • Q2
    According to our cooking validation COP, what is the core time and temperature a food needs to achieve in order to be safe to eat?
    10oC for 10 mins
    60oC for 7 mins
    40oC for 3 mins
    70oC for 2 mins
    30s
  • Q3
    Up to now, how many Co-op recalls have been undertaken this year?
    0
    3
    5
    6
    30s
  • Q4
    How many cases of food poisoning were recorded in the UK in 2019 (FSA)
    1M
    10M
    2.4M
    4.2M
    30s
  • Q5
    According to FSA, what is the most common cause of bacterial food poisoning in the UK?
    Salmonella
    Campylobacter
    Listeria Monocytogenes
    E.Coli
    30s
  • Q6
    What is the oldest form of food preservation?
    Pickling
    Chemical Preservatives e.g. sodium nitrite
    Refridgeration
    Drying
    30s
  • Q7
    Are all bacteria bad?
    Yes!
    No!
    100%!
    Not sure
    30s
  • Q8
    What bacteria would you most commonly find on factory floors and in drains?
    Toxoplasma
    Listeria
    Salmonella
    Camplobacter
    30s
  • Q9
    Which bacteria would you most commonly find on the hands of operatives in a factory?
    Salmonella
    Clostridium
    Listeria
    Staphylococcus
    30s
  • Q10
    Complete this sentence: The definition of shelf life is the time after production that the food is...
    toxic to eat
    safe to eat
    dangerous to eat
    delicious to eat
    30s

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