Food Safety Level 2

Why do we follow food safety regulations?

• To ensure food is safe to eat

• I don't know

• To avoid food wastage

• To keep pests out of the food preparation areas

Illness food handlers MUST report to their line manager

• back ache

• twisted ankle

• sickness and diarrhoea

• recent eye test for gaming

Best way to reduce cross-contamination and bacteria spread within the kitchen?

• wear gloves

• sanitise surfaces and touch points every 10 minutes

• single use paper cloths

• stay in one area, reduce movement around the kitchen

Most important factor when choosing chef whites

• easy to clean

• smart and uniformed

• must be a white jacket and black trousers

• within the latest fashion guidelines

The Danger zone, can be described as,

• where bacteria are produced

• hottest area in the kitchen

• where bacteria grow most rapidly

• where bacteria is made dormant

Pests can be described as small animals or bugs which harbour and spread bacteria but what should we do if we find them in our kitchens?

• report it to your line manager at the next staff meeting

• report it to your line manager immediately

• just step on them

• ignore them, they are looking for somewhere warm to rest

Best place to store cleaning chemicals

• on top of the oven

• in the salad fridge

• in a locked COSHH cupboard

• in the dry store

What does COSHH stand for?

• correct order of service helps hometime

• chemical order should help handwashing

• control of substances hazardous to health

How should i store dry goods?

• in a cool dry room, off the floor

• anywhere that is easily accessible

• outside next to the bins

• on the floor, at the back of the kitchen

When cooking and reheating foods, they must reach an internal temperature of...

• 63c

• 75c

• 73c

• 85c