A CD B ABCD Double Or Half How to Play Roll the dice ? Start 8 °C Add 25% to your bacteria ? Good hand washing Take away 2,500 bacteria Improvement Notice Miss one go if your bacteria are above 10,000 Double or Half Double or Half B Bacillus Cereus ? Prohibition Order Miss two goes if your bacteria are above 20, °C Remove 80% of your bacteria ? Clean as you go Take away 5,000 bacteria C Clostridium perfingens D Staphylococcus aureus 37 °C Double your bacteria Wash up Remove ½ of your bacteria when you pass this square A Salmonella Double or Half Add 20,000 bacteria Bacteriopoly

How to play Bacteriopoly 1.Each team chooses a bacteria and starts with 100,000 of them. 2.The aim is to reduce your bacteria as much as possible – the winner will be the first with no bacteria left or the lowest number after a set amount of time. 3.Use the dice to move your counter– if you land on your bacteria square your amount will double, if you land on another bacteria square your amount will be halved as different bacteria have to compete for space. Next

How to play Bacteriopoly 4.To start the game choose the number of teams who will be playing Next

How to play Bacteriopoly Next 5.Now choose your bacteria

How to play Bacteriopoly Get playing 1.To start the game, click on home and roll the dice. The team whose number equals the dice value goes first 2.The next team to roll is shown on the dice. You can change this by clicking on one of the counters at the bottom of the screen 3.Use a calculator to update your scores here. Have fun!

Start 8 °C Add 25% to your bacteria ? Good hand washing Take away 2,500 bacteria Improvement Notice Miss one go if your bacteria are above 10,000 Double or Half Double or Half B Bacillus Cereus ? Prohibition Order Miss two goes if your bacteria are above 20, °C Remove 80% of your bacteria ? Clean as you go Take away 5,000 bacteria C Clostridium perfingens D Staphylococcus aureus 37 °C Double your bacteria Wash up Remove ½ bacteria When you pass This square A Salmonella Double or Half Add 20,000 bacteria Bacteriopoly 3421 How many teams?

Found in rice, cereals, dust, and soil A Salmonella A B Bacillus Cereus B C C Clostridium perfingens D Staphylococcus aureus D Found in raw meat, milk, eggs, poultry Found in raw meat, poultry, soil, excreta Found in human nose, mouth, skin

A B C D 100,000

Double or half

Sorry, that is wrong. You will have to double your bacteria Double or half Scores

Well done, you can now halve your bacteria Scores Double or half

Which of the following is the most critical control for Bacillus cereus in a cold rice salad? A. Regular handwashingB. Washing of raw ingredients D. Sanitizing of food contact surfacesC. Use of blast chiller 1 Double or half

A. They are likely to carry more infection than a convalescent carrier B. They cannot be easily detected as they have no symptoms D. Their symptoms may increase infection levels C. Their standards of hygiene are usually poor Why do food handlers who are healthy carriers present significant risks to a food business? 2 Double or half

A. Mould, bacteria and detergentsB. Pathogens, bacteria and irradiation D. Enzyme activity, bacteria and refrigeration C. Bacteria, mould and enzyme activity Food can be spoiled by: 3 Double or half

A. Stops the growth of some enzymesB. Stops the multiplication of all pathogenic bacteria D. Slows down the multiplication of pathogenic bacteria C. Slows down the production of spores The refrigeration of food at 5° C: 4 Double or half

Which of the following describes features of viruses that cause food poisoning? A. Multiply in the food, can be transmitted by person to person contact and the infective dose is usually small B. Can only be transmitted through food, the infective dose is usually high and they multiply in the body D. The infective dose is usually small, they multiply in the food and can only be transmitted through food C. Multiply in the body, the infective dose is usually small and they can be transmitted by person to person contact 5 Double or half

A. Clostridium perfingens and Salmonella B. Listeria and Bacillus cereus D. Escherichia and Staphylococcus aureus C. Clostridium perfingens and Staphylococcus aureus The bacteria most likely to be on raw poultry are: 6 Double or half

A. Microbiological contamination and physical contamination B. Microbiological contamination and metallic food poisoning D. Physical contamination and metallic food poisoning C. Chemical contamination and allergic reaction Which of the following are most likely when there are poor personal hygiene standards? 7 Double or half

A. Salmonella, Clostridium botulinum and Listeria B. Bacteria, moulds and enzyme activity D. Viruses, chemicals and pathogensC. Metals, chemicals and poisonous plants Spoilage of food is mainly caused by: 8 Double or half

A. Ready to eat foods which will support bacterial growth B. Raw food which contains viruses and pathogens D. Unwashed food with soil and dirt on it C. Food containing a high number of bacteria High risk foods can be best described as: 9 Double or half

A. Incorrect cooking and cooling of meat and poultry B. Inadequate washing of vegetables prior to cooking D. Incorrect canning process for salmon and beef C. Inadequate personal hygiene of food handlers Staphylococcus aureus food poisoning usually occurs as a result of: 10 Double or half

A. Temperature too high or too lowB. Temperature in the danger zone D. After slow defrostingC. During slow cooking In which of the following might bacteria form spores? 11 Double or half

A. The food will cool down too quicklyB. The refrigerator temperature will rise D. It will take up valuable spaceC. Condensation may form on surfaces The main danger in placing food that is still warm in the refrigerator is: 12 Double or half

A. The Stationary PhaseB. The Log phase D. The Decline phaseC. The Lag phase What is the phase of bacterial growth where bacteria numbers remain constant as the number produced is equal to the number dying? 13 Double or half

A. Clostridium botulinum and Staphylococcus aureus B. Escherichia coli 0157 and Campylobacter enteritis D. Clostridium botulinum and Listeria monocytogenes C. Bacillus cereus and Clostridium perfingens Which of the following bacteria are both able to form spores? 14 Double or half

A. Clostridium botulinum and Listeriosis B. Staphylococcus aureus and Campylobacter enteritis D. Paratyphoid fever and Clostridium perfingens C. Escherichia coli 0157 and Viral gastroenteritis Which of the following are food borne diseases where a relatively small number of organisms is capable of causing illness? 15 Double or half

A. ExotoxinsB. Mycotoxins D. EndotoxinsC. Pyschotoxins Which of the following toxins form part of the cell wall and are released on the death of the bacteria, usually in the intestines of people? 16 Double or half

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1 ? ? ? Spores are forming as the heat goes up! If you are Bacillus Cereus or Clostridium perfingens add 25% to your score. If you are non-spore forming like Salmonella and Staphylococcus aureus your score stays the same. Scores

2 ? ? ? Cooked rice left too long in a warm kitchen. If you are bacillus cereus add 50%, if not your score stays the same. Scores

3 ? ? ? A food worker sneezes over food! If you are Staphylococcus aureus add 20,000 to your score, if not your score stays the same. Scores

4 ? ? ? A food handler cleans his fingernails! If you are staphylococcus aureus take away 10,000 bacteria, if not your score stays the same. Scores

5 ? ? ? Chicken is cooked to a core temperature of 75 °C. If you are salmonella or clostridium perfingens reduce your bacteria by 85%, if not your score stays the same. Scores

6 ? ? ? Your bacteria are in the decline phase as more are dying than are being produced. Reduce your amount by 75%. Scores

7 ? ? ? Your bacteria are in the log phase where there is rapid multiplication. Double your bacteria numbers. Scores

8 ? ? ? The food your bacteria is on has a pH level of 7 which is ideal for bacterial growth. Increase your numbers by 50%. Scores

9 ? ? ? The food you are on has a pH level of 4 which means that the acid environment is not suitable for bacterial growth. Your score stays the same. Scores

10 ? ? ? You bacteria are in the presence of oxygen. If you are salmonella, bacillus cereus or staphylococcus aureus you must double your score as these can multiply with or without oxygen (aerobic or anaerobic). If you are clostridium perfingens your score stays the same as you can only multiply anaerobically (without oxygen). Scores

11 ? ? ? The temperature has risen to 52°C. If you are salmonella, bacillus cereus or staphylococcus aureus this is too high for bacterial growth and your score stays the same. If you are clostridium perfingens your score must increase by 50% as you can still multiply although you could double every ten minutes if the temperature was reduced to 46°C! Scores

12 ? ? ? A convalescent carrier of pathogenic bacteria returns to work too early and before getting approval from a doctor. Add 50% to your total. Scores

13 ? ? ? A food handler makes mayonnaise using raw egg yolks. If you are salmonella add 50,000 bacteria. If you are not your score stays the same Scores

14 ? ? ? A food handler wipes down his worktop with a clean dishcloth. This removes 60% of your bacteria so you can reduce your number accordingly. Scores

15 ? ? ? Gravy made from chicken stock not reheated correctly. If you are salmonella or clostridium perfingens add 50% bacteria to your score. If not, your score stays the same. Scores

16 ? ? ? Rice is reheated more than once. If you are bacillus cereus add 50% to your score. If not your score stays the same. Scores