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WorksheetsREVISION HYGIENE KITCHEN SAFETY AND FOOD HANDLING
Total questions: 40
Worksheet time: 19mins
How does your uniform of pants, jacket or shirt and apron help you with food hygiene and safety?
They are made of material that does not burn easily
They provide protection against hot surfaces, food and equipment.
The apron can be changed if it is dirty to limit cross-contamination
All of the above
What should you do if you notice an unsafe food practice?
Say nothing
Report it to your supervisor or manager straight away.
Tell your workmate to pass it on
Write an incident report after you have finished your shift.
How long can food be held in the temperature danger zone?
1 hour
4 hours
12 hours
overnight
CCP stands for:
Critical Control Plan
Critical Control Points
Critical Constant Points
Contamination Control Plan
FIFO stands for:
The storage principle of ‘First in/ First out’
The government department responsible for food safety
The Federal Institute of Food Organisations
The ‘Fly in/ Fly out’ food delivery system
Cooked food should be stored:
Next to raw food
In the meat refrigerator
Below raw food
Above raw food
Food stored in the refrigerator should be at a temperature of:
Below 1°C
Between 5°C and 21°C
Between 1°C and 4°C
Between 1°C and 10°C
Which type of food needs to be stored under temperature control?
Non-perishable food
Dry pasta and rice
Potentially hazardous food
Tinned food
Most cases of food poisoning are caused by:
prawns
eating too much
chemicals in food
bacteria
It is important for kitchen workers to wash their hands before which of the following activities?
going to the toilet
handling utensils
handling rubbish
having a meal break
How many Principals of HACCP are there for Food Handlers?
8
14
7
5
If you spill something small on the floor, what should you do?
Pretend it didn’t happen and hope someone else will clean it
Tell the teacher and get her/him to clean it
Clean it up immediately
Tell everyone and leave it there.
What things should you do before you start cooking?
Wash your hands
Make sure benches and equipment are clean
Tie back long hair/put on hair net
All of the above
How should you carry a knife when you're walking around the kitchen?
Blades should be pointing in the direction you're walking to
By raising your arm and have the blade point to the ceiling
The blade of the knife should be pointed to the ground
Swing it around like you're a ninja
What should you use to stir hot foods?
Spatula
Metal spoons
Wooden spoon
Ladle
Cross-contamination occurs when raw foods come into direct/indirect contact with cooked foods?
True
False
What is the best practice to follow when cutting raw meat and vegetables?
Use different cutting boards
Use different cutting boards and knives
It doesn't matter, just use the same knife and cutting board
Rinse the cutting board and continue
What is the Danger zone in relation to Bacteria?
Worst conditions possible for Bacteria to grow
The time it takes for Bacteria to grow
Optimum temperature range for Bacteria to grow
When bacteria grows in sinks that have water left in them
Why important ventilation system could be a kitchen?
So that the kitchen is not too hot.
Remove all fumes and gases which are produced by the stove.
So the food gets outside air
Trapping air so as not to come off.
What is NOT a symptom of salmonella?
Diarrhea
Headache
Chapped lips
Fever
By keeping raw chicken away from fresh vegetables, you are preventing:
The meal from being tasty
Hybernation
Spoilage
Cross-contamination
Bacteria grow rapidly at room temperature.
True
False
Select the foods that should be stored in the fridge
