Eduqas Level 1/2 Hospitality and Catering (5409) · Spec 1.4.1
Causes of food-related ill health
Read the notes, then try the questions. Each one is marked the moment you press Check, and shows the right answer and why.
Key ideas
- The four food-related causes of ill health are allergies, intolerances, bacteria and chemicals.
- An allergy is an immune system reaction that can be severe and life-threatening, even from a trace of the food. An intolerance is a digestive problem. It is unpleasant but not life-threatening.
- Bacteria multiply quickly in the danger zone, 5 °C to 63 °C, when they have food, moisture and time. You cannot see or smell them, so food that smells fine may not be safe.
- Bacteria and where they are found: Salmonella (raw eggs, poultry), Campylobacter (raw poultry), Bacillus cereus (cooked rice kept warm), Listeria (soft cheese, pate, chilled ready meals), E. coli (undercooked minced beef, unwashed vegetables), Clostridium perfringens (a large pot of stew or gravy cooled slowly).
- Chemicals such as cleaning products and pesticides cause ill health if they get into food.
- Allergens must be declared. Milk is an allergen and cheese contains it. Baking does not remove an allergen. Natasha's Law requires full ingredients on food pre-packed for direct sale. A use-by date means the food must not be served after it.
- Under the Food Safety Act 1990 it is an offence to sell food that is unsafe to eat. A food handler with sickness or diarrhoea must stay away from work until 48 hours after the symptoms stop.
Key terms
- Allergy
- An immune system reaction to a food that can be severe.
- Intolerance
- A digestive problem with a food. Not life-threatening.
- Danger zone
- 5 °C to 63 °C, where bacteria multiply fastest.
- Allergen
- A food that can cause an allergic reaction, such as milk, nuts or fish.
- Use-by date
- The food must not be served after this date.
- Natasha's Law
- Pre-packed food made on site and sold directly must list all ingredients.
Common mistakes
- Saying food is safe because it smells or looks fine. Bacteria cannot be smelled or seen.
- Mixing up allergy and intolerance. An allergy is the immune system. An intolerance is digestion.
- Thinking baking or cooking removes an allergen. It stays in the food.
- Thinking the danger zone starts at 8 °C. It is 5 °C to 63 °C. 8 °C is the legal maximum for chilled food.
Exam tip
Name the cause (allergy, intolerance, bacteria or chemical), then link it to a food or situation. For bacteria, give the named bacterium and the food linked to it.
Free practice questions
7 questions, 16 marks. Answer, then press Check. The marking guide explains how the marks are worked out. Nothing is saved.
- Question 1 · Multiple choice[1 mark]
Which statement about a food allergy is correct?
- Question 2 · Fill the gaps[1 mark]
The four food-related causes of ill health are allergies, intolerances, chemicals and ___.
- Question 3 · Matching[4 marks]
Match each food to the allergen group it belongs to.
- Question 4 · Sort into groups[4 marks]
Sort each item into the correct group.
Fish
Peanuts
MSG
Lactose
- Question 5 · Multiple choice[1 mark]
A dish contains cheese. Which allergen must be declared?
- Question 6 · Matching[4 marks]
Match each bacterium to a food it is linked to.
- Question 7 · Fill the gaps[1 mark]
The danger zone, where bacteria multiply quickly, runs from 5 °C up to ___ °C.