Food Safety and Hygiene

Q6. Hands should be washed...

• after washing up

• after sneezing or coughing

• after you have been to the bathroom

• before you leave the classroom

• after handling raw meat, fish or eggs

Which of the following are needed for bacteria to grow?

• Warmth

• Light

• Water

• Time

• Food

What term is used to describe the accidental transfer of bacteria between foods?

• Cross and Blackwell

• Cross-examination

• Cross-contamination

• Cross-connection

Which of the following is not a symptom of a foodborne illness?

• Diarrhea

• Vomiting

• Joint pain

• Bloating

Bacteria are everywhere – mouth, hands, utensils, objects and foods.

• True

• False

• Bacteria are only on hands & mouths.

• Bacteria are on mouth, hands, utensils, objects but never on food.

The danger zone for bacteria is:

• Less than 4 degrees celsius

• Greater than 60 degrees celsius

• Between 5 and 60 degrees celsius

• Between 10 and 30 degrees celsius

Cooking food destroys most harmful bacteria.

• True

• False

Hands should be washed using soap & water before you start food preparation.

• False

• True

Q2. List 2 things you must wear whilst cooking.

• Apron

• Long sleeved shirts

• Leather shoes

• Gloves

How can I avoid cross contamination?

• Store food in the school fridges ASAP

• Wash hands before handing food and equipment

• Ensure containers and utensils are clean

• All of the above