S1 Food Safety and Hygienic Practices
Authored by Holly Notman
Education
8th Grade
Used 1+ times
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21 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What colour plasters should you use if you cut yourself?
The colour doesn't matter
Green
Blue
Skin Colour
2.
OPEN ENDED QUESTION
3 mins • 1 pt
TRUE or FALSE - You can wear rings and bracelets when cooking in the kitchen.
Evaluate responses using AI:
OFF
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
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
4.
MATCH QUESTION
1 min • 3 pts
Match the following food items with there correct storage place.
Top Shelf of Fridge
Open Tin of Beans
In a sealed container in the fridge
Raw Chicken
Dry, Cool Cupboard
Pasta
Bottom Shelf of Fridge
Sugar
In a sealed container in a dry, cupboard
Cheese
5.
DRAG AND DROP QUESTION
1 min • 1 pt
Raw meat is prepared on a (a) chopping board
6.
DRAG AND DROP QUESTION
1 min • 1 pt
I can prepare fruit and vegetables on a (a) chopping board
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
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Cooking with out of date food, using used equipment (no washing)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
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