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WorksheetsContaminants
Total questions: 11
Worksheet time: 6mins
Which of these is NOT a category for contaminants
Physical
Ingredients
Bacteria
Equipment
Which of these are physical contaminants
Plaster
Cross contamination
Nails
Splinter from a wooden spoon
Which of these is NOT a rule to follow to prevent ingredient contaminants?
Check the sell by dates
Store dairy and meat in the fridge
Check food visually and by smell to ensure they have not gone off
Wash up in hot and soapy water
Where should you store raw meat in the fridge?
Top shelf
Middle shelf
Bottom shelf
In a different fridge
You should always use anti bacterial spray to wipe surfaces to prevent cross contamination?
True
False
Which of these is something you do NOT have to do before using equipment
Check it is clean
Check how heavy it is
Check to see if it is broken
Use different equipment for raw meat
To prevent hair getting in food what could you do? (Pick 3)
Wear a hoodie
Wear a hair net
Wear a chefs hat
Tie your hair up
You can wear jewelry on your hands when cooking
True
False
You can wear nail varnish when cooking?
True
False
Saliva is a physical contaminant
True
Fasle
We use blue plasters when cooking because
It has to be different to plasters from other rooms
So it stands out more if it falls off into food
They are special plasters for when you use knives
All the above
