Module 6 Chemical Hazards

Unit 1 Introduction to chemical hazards

Unit 2 Common chemical hazards in food

5 Topics

Topic 1 Natural toxins

Topic 2 Natural and environmental contaminants

Topic 3 Process and storage-derived contaminants

Topic 4 Deliberately added contaminants

Topic 5 Pesticide and veterinary residues

Unit 3 Acrylamide

3 Topics

Topic 1 Foods containing acrylamide

Topic 2 Effect of acrylamide on health

Topic 3 Prevention of acrylamide in food

Unit 4 Guidelines to prevent chemical hazards in food

Unit 5 Regulatory levels of chemical hazards in foods

1 Quiz

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Activities M6

Module 6 Chemical Hazards Activities Activities M6

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Question 1 of 10

1. Question
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Fill in the blanks

Select from the list: formed naturally, added deliberately, high, low, above, below
- Acrylamide is in starchy food products during temperature cooking, such as frying, baking, roasting and industrial processing, at temperatures 120°C and with moisture.
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Question 2 of 10

2. Question
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Which process can increase the pesticide residue content in foods?
- Storage in low temperature
- Washing
- Skin removal/Peeling
- Cooking
- Drying
- Clarification/Filtration
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Question 3 of 10

3. Question
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Match the pictogram with its meaning
Sort elements
- Corrosive
- Health hazard/ Hazardous to the ozone layer
- Acute toxicity
- Serious health hazard
- Hazardous to the environment
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Question 4 of 10

4. Question
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Match the foodstuff with the toxins it can possibly contain.
Sort elements
- Kidney beans
- Potatoes
- Spinach
- Bitter almonds
- Lectins
- Glycoalkaloids
- Oxalates
- Cyanogenic glycosides
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Question 5 of 10

5. Question
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When using chemicals, which of the following you are not allowed to do?
- Label chemicals clearly
- Mix chemicals together
- Put spilled chemicals back into the original container
- Store chemicals away from food storage
- Use copper and lead cookware utensils
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Question 6 of 10

6. Question
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Shellfish that contain toxins have a different colour and odour from safe-to-eat shellfish.
- True
- False
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Question 7 of 10

7. Question
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Which colour code indicates a chemical that is toxic / hazardous to health?
- Blue
- Red
- Yellow
- Green
- White
- Black/White
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Question 8 of 10

8. Question
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Which of the following foodstuffs may contain acrylamide?
- Leafy green vegetables
- Molluscs
- French fries
- Pastries
- Fruit jams
- Coffee
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Question 9 of 10

9. Question
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Sea fish have 10 times higher arsenic level than freshwater fish.
- True
- False
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Question 10 of 10

10. Question
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Below which temperature it is recommended to fry food in order to avoid acrylamide formation?
- 225°C
- 200°C
- 175°C
- 150°C
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