plumiBacterial contamination: AQA GCSE Food Preparation and Nutrition questions
Every AQA GCSE Food Preparation and Nutrition exam question on 3.4.1.4 Bacterial contamination, 2020–2025, with its mark scheme and examiner’s report.
Paper
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Calculations
Q01.3
The whole paper ↗Your answerQ05.2
The whole paper ↗0 wordsQ02.1
The whole paper ↗0 wordsQ02.2
The whole paper ↗0 wordsQ02.3
The whole paper ↗0 wordsQ01.10
The whole paper ↗Your answerQ02.3
The whole paper ↗0 wordsQ01.4
The whole paper ↗Your answerQ02.4
The whole paper ↗0 wordsQ02.5
The whole paper ↗0 words
All 10 questions on Bacterial contamination, as a list
- June 2025, Written paper, Q01.3 (1 mark): Which of the following is not a common symptom of food poisoning? [1 mark] A Diarrhoea B Fever C Rash D Vomiting
- June 2025, Written paper, Q05.2 (6 marks): Food poisoning is caused by eating food which contains pathogenic bacteria. For the bacteria in the table below, name the food source and method of control. Do
- June 2024, Written paper, Q02.1 (2 marks): Name two food poisoning bacteria. [2 marks] 1 2
- June 2024, Written paper, Q02.2 (2 marks): Identify two symptoms of food poisoning. [2 marks] 1 2
- June 2024, Written paper, Q02.3 (6 marks): For each possible cause of food poisoning: • give one example of how food poisoning could occur • explain why. Do not repeat your answers. [6 marks] Possible ca
- June 2023, Written paper, Q01.10 (1 mark): Which of the following foods is most likely to cause listeria? [1 mark] A Canned beans B Dried pasta C Soft cheese D Tomato ketchup
- June 2022, Written paper, Q02.3 (12 marks): Analyse the food safety and hygiene rules that should be followed when preparing, cooking and serving the chicken curry and rice. Evaluate how following the rul
- November 2021, Written paper, Q01.4 (1 mark): Which bacteria are spread by coughing and sneezing? [1 mark] A Campylobacter B E-coli C Listeria D Staphylococcus aureus
- November 2020, Written paper, Q02.4 (2 marks): Define the term cross-contamination. [2 marks]
- November 2020, Written paper, Q02.5 (4 marks): When making vegetable soup • give two different examples of how cross-contamination could take place • describe how this could be prevented. [4 marks] Complete
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