food hygiene microbiology

Saída

Questão 1 of 1

  Tempo Restante


0 [{"id":312302,"quiz_id":"15830","answer_id":null,"answerType_id":"2","created_at":"2017-10-30 07:33:36","updated_at":"2017-10-30 11:17:20","questionName":"match the bacteria's with their descriptions ","questionTimeSeconds":"0","questionTimeMinutes":"2","questionImagePath":null,"position":7,"explanation":"","question_score_id":null,"lang":null,"questionAudioPath":null},{"id":312299,"quiz_id":"15830","answer_id":null,"answerType_id":"0","created_at":"2017-10-30 07:22:41","updated_at":"2017-10-30 11:17:20","questionName":"which of these are classified as high risk foods?","questionTimeSeconds":"0","questionTimeMinutes":"2","questionImagePath":null,"position":4,"explanation":"Remember, all cooked and ready to eat foods are classified as high risk!","question_score_id":null,"lang":null,"questionAudioPath":null},{"id":312301,"quiz_id":"15830","answer_id":null,"answerType_id":"1","created_at":"2017-10-30 07:27:14","updated_at":"2017-10-30 11:17:20","questionName":"Fill in the blanks","questionTimeSeconds":"0","questionTimeMinutes":"2","questionImagePath":null,"position":6,"explanation":"","question_score_id":null,"lang":null,"questionAudioPath":null},{"id":312329,"quiz_id":"15830","answer_id":null,"answerType_id":"0","created_at":"2017-10-30 11:03:10","updated_at":"2017-10-30 11:17:20","questionName":"This food preservation method destroys spore forming bacteria","questionTimeSeconds":"0","questionTimeMinutes":"2","questionImagePath":null,"position":3,"explanation":"","question_score_id":null,"lang":null,"questionAudioPath":null},{"id":312327,"quiz_id":"15830","answer_id":null,"answerType_id":"0","created_at":"2017-10-30 10:59:21","updated_at":"2017-10-30 11:17:20","questionName":"I am a type of bacteria that needs oxygen present to multiply","questionTimeSeconds":"0","questionTimeMinutes":"2","questionImagePath":null,"position":1,"explanation":"","question_score_id":null,"lang":null,"questionAudioPath":null},{"id":312326,"quiz_id":"15830","answer_id":null,"answerType_id":"0","created_at":"2017-10-30 10:57:45","updated_at":"2017-10-30 11:17:20","questionName":"temperature required for cooking in Scotland?","questionTimeSeconds":"0","questionTimeMinutes":"2","questionImagePath":null,"position":0,"explanation":"","question_score_id":null,"lang":null,"questionAudioPath":null},{"id":312328,"quiz_id":"15830","answer_id":null,"answerType_id":"1","created_at":"2017-10-30 11:01:07","updated_at":"2017-10-30 11:17:20","questionName":"fill in the blanks","questionTimeSeconds":"0","questionTimeMinutes":"2","questionImagePath":null,"position":2,"explanation":"","question_score_id":null,"lang":null,"questionAudioPath":null},{"id":312324,"quiz_id":"15830","answer_id":null,"answerType_id":"0","created_at":"2017-10-30 10:52:32","updated_at":"2017-10-30 11:17:20","questionName":"What type of food poisoning would usually leave a burning sensation in the mouth?","questionTimeSeconds":"0","questionTimeMinutes":"2","questionImagePath":null,"position":8,"explanation":"","question_score_id":null,"lang":null,"questionAudioPath":null},{"id":312300,"quiz_id":"15830","answer_id":null,"answerType_id":"0","created_at":"2017-10-30 07:24:22","updated_at":"2017-10-30 11:17:20","questionName":"What bacteria is responsible for the most cases of food poisoning in the UK over the last few years?","questionTimeSeconds":"0","questionTimeMinutes":"2","questionImagePath":null,"position":5,"explanation":"","question_score_id":null,"lang":null,"questionAudioPath":null},{"id":312325,"quiz_id":"15830","answer_id":null,"answerType_id":"0","created_at":"2017-10-30 10:55:08","updated_at":"2017-10-30 11:17:20","questionName":"Which of these are coorect for food poisoning?","questionTimeSeconds":"0","questionTimeMinutes":"2","questionImagePath":null,"position":9,"explanation":"","question_score_id":null,"lang":null,"questionAudioPath":null}]
312302
0
120
block

match the bacteria's with their descriptions

Corresponda o texto (clique e arraste)   

(0/0)




Combine o texto

Salmonella

Clostridium Perfringens

Staphylococcus Aureus

Clostridium Botulinum

Bacillus Cereus

Clique e arraste

common foods involved are meat products, gravies, soups, stews, rolled joints

found in human; nose, mouth, skin, boils, cuts, raw milk

controlled by rapid cooling,storing at correct temperature, avoid reheating

Found in raw meat, eggs, poultry, pets, rodents, reptiles, intestines

common foods involved are improperly canned low acid foods, fermented and vacum packed foods


312299
0
120
none
312301
0
120
none
312329
0
120
none
312327
0
120
none
312326
0
120
none
312328
0
120
none
312324
0
120
none
312300
0
120
none
312325
0
120
none