S1 Food Safety and Hygienic Practices

What colour plasters should you use if you cut yourself?

• The colour doesn't matter

• Green

• Blue

• Skin Colour

TRUE or FALSE - You can wear rings and bracelets when cooking in the kitchen.

What happens during the 'Danger Zone' on the Germometer?

• The bacteria die

• The bacteria hibernate/fall asleep

• The bacteria multiply rapidly

• Nothing the bacteria just chill

Match the following food items with there correct storage place.

• Dry, Cool Cupboard

• Cheese

• In a sealed container in a dry, cupboard

• Sugar

• Top Shelf of Fridge

• Raw Chicken

• Bottom Shelf of Fridge

• Open Tin of Beans

• In a sealed container in the fridge

• Pasta

Raw meat is prepared on a ​ (a)   chopping board​

• Red
• Green
• White

I can prepare fruit and vegetables on a ​ (a)   chopping board

• green
• Red
• White

What is the best way to prevent food borne illnesses occuring?

• Washing hands regularly, cleaning down surfaces, using clean equipment

• Cooking with out of date food, using used equipment (no washing)

• Washing hands regularly, using the same chopping board for meat and vegetables

• Using clean equipment, not washing hands after touching high risk foods

Finish this statement - the transfer of bacteria from a source to ready to eat food is called (a)   .

Which of these is not a symptom of food poisoning?

• Diarrhoea

• Vomiting

• Fever

• Joint Pain

When cleaning dishes at the end of practical lessons we must always wash up in (a)   soapy water.