Continuing professional development quiz: Reducing the risk of food-borne diseases

Life-long learning and continuing professional development (CPD) are the processes by which professionals, such as nurses, develop and improve their practice.

There are many ways to address your CPD: formally, by attending courses, study days and workshops; or informally, through private study and reflection.

Reading articles in professional journals is a good way of keeping up to date with what is going on in the field of practice, but reflecting on what you have learned from the articles is not always easy.

These questions are designed to help you identify what you have learned from studying the article. They will also help you to clarify what you can apply in practice, what you did not understand, and what you need to explore further.

1 Which agency monitors food-borne illness in the UK?

a) Health Protection Agency

b) Department of Health

c) Food Standards Agency

d) Chartered Institute of Environmental Health

2 Which of the following is NOT one of the five key pathogens responsible for the majority of food-borne illnesses?

a) Clostridium perfringens


c) Campylobacter

d) Salmonella

3 In which part of the UK did the second largest outbreak of food-borne illness occur?

a) England

b) Northern Ireland

c) Scotland

d) Wales

4 What type of food is Listeria monocytogenes strongly associated with?

a) Cheese

b) Ready to eat foods

c) Fish and chips

d) Poultry

5 What product had a 65% contamination rate by campylobacter?

a) Cheese

b) Eggs

c) Fish

d) Chicken

6 What legislation covers the responsibility for the production of safe food?

a) Health and Safety at Work Act

b) European Food Hygiene Regulations

c) Management of Health and Safety at Work Regulations


7 What was the development of HACCP (hazard analysis and critical control point system) linked to?

a) The 1996 outbreak of food poisoning

b) The increase in holiday travel

c) Space travel

d) Hospital acquired infection

8 Which of the following is NOT one of the reasons that HACCP is difficult to work?

a) Seasonal variations of menu

b) Rapid staff turnover and variable skills

c) Language and literacy issues

d) Low pay and poor conditions

9 Analysis of the Food Standards Agency survey in 2005 showed what human factors were causing problems with food safety?

a) Ignorance, language problems or deliberate compliance avoidance

b) Language problems, lack of commitment or deliberate compliance avoidance

c) Ignorance, lack of commitment or deliberate compliance avoidance

d) Ignorance or lack of commitment

10 What strategic approach has been adopted by the government and used for the past few years?

a) Behaviour shaping

b) PEST analysis

c) SWAT analysis

d) Biopsychosocial model

Click here for the answers and a list of online resources to help you with future research.

Comments are closed.