Food Poisoning is cause by;
a) Spoilage Bacteria           Yes
b) Pathogenic bacteria.      Yes
c) Yeast                         No
d) Enzymes.                  No

	Which Food below is a high risk food?
a)	Raw Chicken                   High Risk
b)	Cheese Salad                   Low Risk
c)	Pickled Onion                  Low Risk
d)	Peanut butter sandwich             Low Risk

Which one of the following is the safest place to store raw meat in the fridge?
a)	On the top Shelf, Near the box          No
b)	On the Bottom shelf                             This One
c)	    On the shelf above cooked food           No
d)	On the coldest Shelf                              This One

          How can ready to eat food be contaminated?
a)	Using colour coded chopping boards.            No
b)	Using a clean dishcloth to wipe up spills.         No
c)	Using the same tongs to pick up raw and cooked sausages at a barbecue.               No
d)	Using a cover over food.          Yes

                    The Temperature of a fridge should be (c*):
            a)  0 to below 5          no
             b) 2 to 11                   no
            c) -4 to 1                     yes
            d) -5 to 1                    yes