S2: Hygiene, Safety and Nutrition

Identify if the following image is an example of personal or kitchen hygiene. (1)

Can you name the 4 food hazards? (4)

Identify what type of food hazard is being shown in this image. (1)

State the 4 conditions needed for bacterial growth. (4)

Identify which of the following temperatures represents the ‘danger zone’. (1)

• 1.    -18°C - 4°C

• 2.   5°C - 63°C

• 3.   4°C - 76°C

• 4.   3°C - 65°C

Explain why the danger zone offers ideal growing conditions for bacteria. Link it to the conditions needed for bacterial growth. (2)

Explain the difference between high-risk foods and low risk foods. (2)

Identify and select which of the following foods are classed as high-risk foods (you can have more than one answer.) (3)

• 1.    Cooked chicken

• 2. Uncooked chicken

• 3.    Jam

• 4. Cooked rice

Evaluate the effect that eating under cooked chicken would have on a person’s health. (2)

State 2 common symptoms of food poisoning. (2)