CCEA A-Level Nutrition and Food Science Food Security, Safety and Quality overview quiz quiz

The income and price that decide what a household can afford

A religious rule that forbids eating pork

An allergy to nuts that limits what can be eaten

A preference for the taste of a particular food

Choosing a food simply because it is cheapest on the shelf

Choosing free-range or Fairtrade products on principle

Avoiding a food because of a diagnosed intolerance

Eating a food because an advert made it look appealing

Keeping food locked away so that it cannot be stolen

Having only enough food for the wealthiest in society

All people having reliable access to enough safe, nutritious food

Producing as much food as possible regardless of safety

A stable climate with reliable harvests every year

A falling global population reducing demand for food

Plentiful, cheap food available to everyone equally

Climate change bringing droughts and floods that damage harvests

Local out-of-season food grown with much energy can have a higher footprint

Food miles are the only thing that affects a food's footprint

Imported food never uses any energy in transport at all

Local food is always grown without any fuel or fertiliser

The price a food is sold for at each stage of the chain

The ability to track a food and its ingredients through every stage

The advertising used to sell a food to consumers

The number of additives contained in a finished food

Darkness, acid, salt and dryness

Cold, dryness, acid and a short time

Food, warmth, moisture and time

Oxygen only, with no other requirement

Minus 18 to 0 degrees Celsius

0 to 4 degrees Celsius

75 to 100 degrees Celsius

5 to 63 degrees Celsius

Campylobacter

A harmless yeast used in baking

A mould used to ripen blue cheese

A probiotic added to yoghurt

At least 25 degrees Celsius

At least 75 degrees Celsius

At least 5 degrees Celsius

At least 200 degrees Celsius

Using the same board for raw meat and salad without washing it

Storing raw meat on the top shelf above ready-to-eat foods

Using separate, colour-coded chopping boards for different foods

Reheating cooked food several times throughout the day

A scheme that simply tests the finished product for bacteria

A marketing system for promoting healthy foods to consumers

A method of adding preservatives to extend shelf life

Hazard Analysis and Critical Control Points, a preventive safety system

Removing or controlling the conditions microorganisms need to grow

Adding as much sugar as possible to every type of food

Increasing the moisture and warmth available to the food

Making food look more attractive to the consumer

Because freezing adds new bacteria to the food

Because freezing stops growth but does not kill bacteria, which revive on thawing

Because freezing makes all food poisonous once cooked

Because freezing removes all the nutrients from the food

Chilling food in a refrigerator

Packing food in a modified atmosphere

Salting or sugaring the food

Pasteurising the food with mild heat

To make the food look more brightly coloured

To replace the protein lost during cooking

To add sweetness without any calories

To prevent fats going rancid and to prevent browning

A safety date after which the food should not be eaten

A quality date after which the food is merely past its best

The date the food was manufactured in the factory

The date by which the food must be sold in shops

To make the ingredients list look longer and more impressive

To allow people with allergies to identify and avoid dangerous foods

To advertise the brand more effectively to shoppers

To increase the price that can be charged for the food