Food Hygiene

What are the symptoms of Food Poisoning?

• Rash, cough and fever

• Feeling sick, being sick, diarrhoea, stomach cramps and Fever

• Muscle aches, sneezing and headache

• Feeling dizzy, fainting

How long should you stay off work / school for, if you have food poisoning?

• 24 hours after you were last sick

• 48 hours from when you were first sick

• 36 hours from the last time you were sick

• 48 Hours from when you were last sick

What should you do after handling raw meat?

• Wash your hands thoroughly

• Leave the meat on the side to rest

• Put the meat on the top shelf of the fridge

• Lick your fingers clean

Where should you put Salads, vegetables and fruit within a fridge?

• On the top shelf

• In the door compartments

• In the bottom drawers

• In the middle shelf

Where should you store raw meat and fish in the fridge

• In the door compartment

• On the top shelf

• On the middle shelf

• In the bottom drawers

Between what temperatures in "The Danger Zone"?

• 5 to 63 degrees

• Around 37 degrees

• 5 to 37 degrees

• 63 to 82 degrees

What temperature is considered to be re-heating food?

• 100 degrees

• 63 degrees

• 75 degrees

• 82 degrees

What temperature should your freezer ideally be set?

• -5 degrees

• -10 degrees

• -12 degrees

• -18 degrees

What is best practice after you have completed preparing food?

• Wipe down all surfaces with a clean cloth, using a cleansing spray

• Wash your hands thoroughly

• Place all opened food packets into the correct part of the fridge

• Place all dishes and cutlery used into the dishwasher / sink to be washed

What should you do if you suspect you have food poisoning?

• Rest and drink plenty of fluids

• If you are under 5, call NHS 111

• Take some paracetamol

• Eat toast