Y9 Food Assessment 1 - Hygiene, bacteria and food poisoning

Give one reason why we use coloured coded chopping boards in food preparation.

• To prevent cross contamination
• To have a nice coloured chopping board

• To help people who are colour blind

Odd one out: Which one is not a symptom of Food Poisoning?

• Nausea
• Vomiting
• Trouble Breathing
• Stomach Pains

What temperature range is the 'Danger Zone'?

• 1 - 4°C
• 5 - 63°C
• 5 - 72°C
• 10 - 68°C

What temperature should a fridge be kept at?

• -15 to -18°C
• 0° to 5°C
• 5° to 10°C
• 18°C

What happens to bacteria during the Danger Zone?

• Bacteria can multiply rapidly, binary fission
• They get really hot and need to get out of the food

• They run around shouting "Danger"

What is this piece of equipment called?

• Thermometer

• Food temperature probe

• Palette knife

• Timer

What temperature does meat need to be cooked to so that it is safe to eat?

• 60°C
• 65°C
• 70°C
• 75°C

Name one type of food poisoning bacteria:

• Salmonella
• Lister

• Bacteria

Pick each source of bacteria which can contaminate food

• Work surfaces
• Dirty equipment

• Raw food
• Food handlers
• Pests

Which of the following is a high risk food?

• Bread
• Eggs
• Orange
• Pastry