Food Safety & Hygiene

Bacteria are everywhere – mouth, hands, utensils, objects and foods.

• True

• False

• Bacteria are only on hands & mouths.

• Bacteria are on mouth, hands, utensils, objects but never on food.

The danger zone for bacteria is:

• Less than 4 degrees celsius

• Greater than 60 degrees celsius

• Between 5 and 60 degrees celsius

• Between 10 and 30 degrees celsius

Cooking food destroys most harmful bacteria.

• True

• False

What procedures need to be completed at the end of all practical lessons?

• Sanitise your bench

• Place chopping boards in the dishwasher after rinsing

• Eat some of your food then taste your classmate's food

• Place dirty teatowels & dishcloths in the washing basket at the front of the classroom

Hands should be washed using soap & water before you start food preparation.

• False

• True

Identify all of the safe practices when using knives

• Knives are stored in a locked draw

• Leave knives to soak in a sink of hot soapy water

• Walk with the knife blade beside your leg & pointing down

• Attempt to catch a falling knife before it hits the ground

• Always concentrate when cutting with knives

If you spill something in the Food Technology room, you should?

• Tell a responsible student to wipe up the spill

• Pretend it wasn't you

• Finish what you are doing then clean up the spill & put out the safety sign

• Wipe it up immediately and place a sign to warn people that the floor might be slippery

Q2. List 2 things you must wear whilst cooking.

• Apron

• Long sleeved shirts

• Leather shoes

• Gloves

Q7. What should you use to take a tray out of the oven.

• A tea towel

• A damp dishcloth

• One oven glove

• A pair of oven gloves

Wear a ....... apron

• funky
• wet
• dirty
• clean