Food Poisoning

Question 1

Listeria:

Symptoms (2 each, (flu, preg, serious)

At risk groups (3)

Sources (4)

Answer 1

Flu = fever, muscle aches, nausea & diarrhoea

Serious = headache, blood poisoning, meningitis

Preg = Miscarriage, prematurity, severe illness in baby

Pregnant women, elderly people, weak immunity

Unpasteurised cheese, uncooked meat, paté, ready meal

Question 2

Preventing Listeria (5)

Answer 2

Thoroughly cook raw animal foods

Thoroughly wash raw vegetables

Keep raw meat separate from other foods

Avoid unpasteurised milk/foods made from it

Waash hands & equipment after handling raw food

Avoid riped soft cheeses/paté

Heat ready meals to piping hot

Question 3

Salmonella:

Symptoms (4)

At risk groups (3)

Sources (4)

Answer 3

Fever, diarrhoea, vomiting, abdominal pain

Young children, elderly people, weak immunity

Poultry, raw meat, eggs, unpasteurised milk, raw veg

Question 4

Preventing Salmonella (3)

Answer 4

Keep raw & cooked food separate

Ensure meat is cooked to 63 C

Wash hands after handling raw meat

Don’t handle food till 48 hours after symptoms stop

If infected, take care of personal hygiene

Question 5

Staphylocoocus:
Where do you get it from?
Symptoms (3)

Sources (5)

Answer 5

People

Vomiting, diarrhoea, abdominal pain

Sandwiches, desserts, cream, cooked meats, poultry, unpasteurised milk

Question 6

Preventing staphylococcus (5)

Answer 6

Keep high personal hygiene standards

Don’t eat, smoke, cough or sneeze in food prep rooms

Keep food handling time to a minimum

Ensure hot food is stored above 63 C

Keep food refridgerated

Keep kitchens & food serving areas clean

Don’t prepare/serve food if wounda/infections on hands/wrists