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 in food preparation.
• To enhance the aesthetic appeal of the kitchen.
• To indicate the freshness of ingredients.

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 die off quickly.
• Bacteria multiply rapidly.
• Bacteria become dormant.
• Bacteria produce toxins.

What is this piece of equipment called?

• Food temperature probe
• Food thermometer

• Meat Probe

• Thermometer

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 two type of food poisoning bacteria:

• Cacillus Bereus

• Salmonella

• A. coli

• Listerine

List 2 sources of bacteria which can contaminate food

• Raw meat,

• Packaged snacks
• Canned goods
• Unwashed fruits and vegetables

Which of the following is a high risk food?

• Bread
• Eggs
• Orange
• Pastry