Food Borne Diseases and Food Safety
Telangana Open School (TOSS) · Class 12 · Community Science (Home Science)
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Quick Quiz: Food Borne Diseases and Food Safety
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What is the main cause of foodborne diseases?
Which of the following is NOT a biological hazard in food?
What does WHO stand for?
Which key to safer food says to keep raw and cooked foods separate?
Sample Questions
What is the incubation period?
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Time between eating contaminated food and symptoms appearing
The incubation period is the time between consuming contaminated food and the onset of symptoms.
Which group is more vulnerable to food poisoning?
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Adults over 65 years
Older adults, young children, pregnant women, and those with weak immune systems are more at risk from foodborne illnesses.
Which of these is a symptom of food poisoning?
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Diarrhea
Common symptoms include diarrhea, vomiting, nausea, fever, and stomach cramps.
What should you do to prevent microbial growth in food?
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Store food at safe temperatures
Keeping food at safe temperatures (below 5°C or above 60°C) slows down microbial growth.
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