Technical Undergrads Intro
Quiz by Kate D
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10 questions
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- Q1If a product were to drop on the floor in a factory, what would you do?Discard and wash your hands ASAPLeave it on the floor and pick it up at the end of the shiftKeep it for your lunch laterPick it up – 5 second rule!30s
- Q2According 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 mins60oC for 7 mins40oC for 3 mins70oC for 2 mins30s
- Q3Up to now, how many Co-op recalls have been undertaken this year?035630s
- Q4How many cases of food poisoning were recorded in the UK in 2019 (FSA)1M10M2.4M4.2M30s
- Q5According to FSA, what is the most common cause of bacterial food poisoning in the UK?SalmonellaCampylobacterListeria MonocytogenesE.Coli30s
- Q6What is the oldest form of food preservation?PicklingChemical Preservatives e.g. sodium nitriteRefridgerationDrying30s
- Q7Are all bacteria bad?Yes!No!100%!Not sure30s
- Q8What bacteria would you most commonly find on factory floors and in drains?ToxoplasmaListeriaSalmonellaCamplobacter30s
- Q9Which bacteria would you most commonly find on the hands of operatives in a factory?SalmonellaClostridiumListeriaStaphylococcus30s
- Q10Complete this sentence: The definition of shelf life is the time after production that the food is...toxic to eatsafe to eatdangerous to eatdelicious to eat30s