Kitchen Health & Safety Nat 5

Which of the following is a key rule for avoiding cross-contamination?

• Wash fruits and vegetables after cutting them
  

• Use the same chopping board for raw meat and vegetables
  

• Always wash your hands after handling raw meat

• Store cooked and raw food together in the fridge

When should you wash your hands in the kitchen?

• Only before you start cooking

• Only after handling raw food

• Only when your hands look dirty

• Before, during, and after handling food
  

What should you do if you spill something on the kitchen floor?

• Leave it and clean it after cooking

• Wipe it up immediately to prevent slips
  

• Put a cloth over it and continue cooking

• Let it dry naturally

What is the 'Danger Zone' temperature range where bacteria grow most rapidly?

• 0°C to 5°C

• 20°C to 40°C

• 5°C to 63°C

• 70°C to 100°C

Where should raw meat be stored in the fridge to prevent cross-contamination?

• A) On the top shelf
  

• In the middle of the fridge

• On the bottom shelf

• In the fridge door

Which of the following is the correct temperature for a refrigerator to be set at?

• 10°C

• 1°C - 4°C

• 7°C to 9°C

• 10°C - 15°C

What is the best method to store dry goods like flour, rice, and pasta?

• In the fridge

• In a sealed, airtight container in a cool, dry place

• In a cupboard with the packaging open

• In the freezer

What should be placed on a small cut?

• Large bandage

• Small Bandage

• Blue Bandage

• Blue plaster

What are the most common accidents that happen in a kitchen?

• Cuts

• Burns

• Slips and Trips

• All of the above

Which of the following is a safe practice when using a knife?

• Cut towards your body

• Use a dull knife

• Keep your fingers away from the blade

• Hold the knife loosely