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Germs and food poisoning

50 questions, 90 minutes, 80% to pass — just like the real test. Take your time.

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Question 1 of 7Can you see bacteria on food with your eyes?
  1. Yes, they look like small black spots
  2. Yes, but only on old or dirty food
  3. No, you need a microscope to see them
  4. No, they only live inside people
The right answer: C. No, you need a microscope to see them

Here is why: Bacteria are too small to see without a microscope. Food can look clean and still carry them.

Question 2 of 7Where can dangerous germs be found?
  1. Only in food that smells or looks bad
  2. Only in drains, bins and toilets
  3. Only in raw meat and raw fish
  4. In soil, water, animals and people
The right answer: D. In soil, water, animals and people

Here is why: Dangerous germs are found in many places: soil, water, animals and people. They can reach food from hands, cloths and tools.

Question 3 of 7Food can look, smell and taste normal, but still have germs that make people sick.
The right answer: True

Here is why: True. Germs that cause illness usually do not change how food looks, smells or tastes. You cannot judge safety by looking.

Question 4 of 7Some germs make food smell bad, taste sour or look slimy. What are these germs called?
  1. Good germs, used to make yoghurt
  2. Spoilage germs
  3. Germs that live only in water
  4. Germs that come only from sick people
The right answer: B. Spoilage germs

Here is why: Spoilage germs make food go bad, so you can often see or smell them. Germs that cause illness usually give no sign.

Question 5 of 7All microbes are harmful. No microbe is useful in food.
The right answer: False

Here is why: False. Some microbes are useful. They are used to make foods like yoghurt, cheese and bread.

Question 6 of 7Which foods are high-risk, meaning bacteria grow in them easily? Choose 3.
  1. Dry biscuits in a sealed packet
  2. Custard made with milk
  3. Unopened bottled water
  4. Cooked vegetables
  5. Boiled eggs
The right answer: B. Custard made with milk; D. Cooked vegetables; E. Boiled eggs

Here is why: Saudi rules list milk products, eggs and cooked vegetables as high-risk foods, together with meat, poultry, seafood and soups. They must be kept cold or hot.

Question 7 of 7A worker uses one wet cloth all day to wipe many tables. Why is this a problem?
  1. Germs grow in the wet, dirty cloth and spread
  2. The cloth uses too much water
  3. Wet cloths kill germs, so there is no problem
  4. Cloths carry only dust, not germs
The right answer: A. Germs grow in the wet, dirty cloth and spread

Here is why: Germs grow well in wet, dirty cloths and move to every surface you wipe. Saudi rules say use paper towels once, or clean and sanitise cloths after each task.

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