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food safety and hygiene

Total questions: 50

Worksheet time: 26mins

Name
Class
Date
1.

You must always _________ to prevent accidents. Choose the correct answers

a)

Concentrate

b)

Read your recipe whilst chopping

c)

Listen

d)

Watch where you are walking

e)

Use plastic tools

2.

You must always _________ to prevent accidents. Choose the correct answers

a)

Concentrate

b)

Read your recipe whilst chopping

c)

Listen

d)

Watch where you are walking

e)

Use plastic tools

3.

Bacteria ______ very fast.

a)

multiply

b)

divide

c)

addition

4.

Why should you leave the sink and work surfaces clean at the end of your practical lesson?

a)

To keep miss happy

b)

To ensure that all bacteria has been killed, making it safe for the next class

c)

So the next class don't know what you made

d)

So the room doesn't smell

5.

Why do we use washing up liquid to wash the dishes?

a)

Bubbles!!

b)

The washing up liquid breaks down the fats and helps to removes dirt

c)

The washing up liquid makes the plates smell nice

d)

It helps to make the dishes clean and shiny

6.

What happens to bacteria when they are cooled to below 5c?

a)

Bacteria is dormant - grows slowly or not at all

b)

Bacteria dies

c)

Bacteria is in a deep sleep

d)

Bacteria is active so multiplying fast

7.
______ your hands before preparing food
a)
wash
b)
lick
c)
wipe
d)
brush
8.
Keep finger nails .............. 
a)
short
b)
clean
c)
short and clean
d)
bitten and clean
9.
Always .... back long hair
a)
brush
b)
wash
c)
curl
d)
tie
10.
Wear a ....... apron
a)
funky
b)
wet
c)
dirty
d)
clean
11.
Never ...... your fingers or utensils and put them back into food.
a)
lick
b)
wash
c)
pick
12.
Wash up in ..... soapy water
a)
hot
b)
warm
c)
cold
13.
Do not .......... in the kitchen
a)
skip or fool around
b)
run or fool around
c)
walk around
14.
Which is NOT a way to correctly carry a knife?
a)
By the handle
b)
Tip of knife pointing up
c)
Tip of the knife pointing down
15.
Wipe up spills
a)
immediately
b)
soon
c)
never
d)
at the end of the lesson
16.

What is NOT a symptom of salmonella?

a)

Diarrhea

b)

Headache

c)

Chapped lips

d)

Fever

17.
What are pathogens?
a)
Disease-causing organisms, such as bacteria, viruses, parasites, or fungi
b)
Mean guys or girls
c)
a path of gentlemen
d)
a bad cough
18.
How long should you wash your hands?
a)
an hour
b)
5 seconds
c)
20 seconds
d)
1.1369 milliseconds
19.
What food borne illness is most commonly associated with chicken, eggs, and other forms of poultry?
a)
E. Coli
b)
Staphylococcus
c)
Salmonella
d)
Listeria
20.
What food borne illness is the most serious type of food poisoning?
a)
Clostridium botulinum
b)
Clostridium Perfringens
c)
Campylobacter
d)
Salmonella
21.

True or False: It is safe to always use the same cutting board for raw meat and other foods

a)

True

b)

False

22.

Raw meats should be kept separate from ready to eat foods to prevent what?

a)

Cross contamination

b)

bad tasting foods

c)

food borne illnesses

d)

pathogens from forming

23.

Most Food-Borne Illnesses:

a)

Are hardly caused by home cooked meals.

b)

Never cause death.

c)

Often cause flu-like symptoms

d)

Is an allergic reaction

24.

By keeping raw chicken away from fresh vegetables, you are preventing:

a)

The meal from being tasty

b)

Hybernation

c)

Spoilage

d)

Cross-contamination

25.

Refrigerate leftovers within _____ hour(s.)

a)

1

b)

2

c)

3

d)

4

26.

It isn't necessary to wash fruits and vegetables because they are cleaned at the store.

a)

True

b)

False

27.

Bacteria grow rapidly at room temperature.

a)

True

b)

False

28.

How many keys are there to safer food?

a)

3

b)

4

c)

5

d)

6

29.

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

a)

True

b)

False

c)

Bacteria are only on hands & mouths.

d)

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

30.

The danger zone for bacteria is:

a)

Less than 4 degrees celsius

b)

Greater than 60 degrees celsius

c)

Between 5 and 60 degrees celsius

d)

Between 10 and 30 degrees celsius

31.

Cooking food destroys most harmful bacteria.

a)

True

b)

False

32.

What procedures need to be completed at the end of all practical lessons?

a)

Sanitise your apron

b)

Sanitise your bench

c)

Place chopping boards in the dishwasher after rinsing

d)

Eat some of your food then taste your classmate's food

e)

Place dirty teatowels & dishcloths in the washing basket at the front of the classroom

33.

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

a)

False

b)

True

34.

If you are coming from HPE it is permissible to wear your sports shoes.

a)

True

b)

False

35.

If you are coming from HPE it is permissible to wear your sports shoes.

a)

True

b)

False

36.

Identify all of the safe practices when using knives

a)

Knives are stored in a locked draw

b)

Leave knives to soak in a sink of hot soapy water

c)

Walk with the knife blade beside your leg & pointing down

d)

Attempt to catch a falling knife before it hits the ground

e)

Always concentrate when cutting with knives

37.

If you spill something in the Food Technology room, you should?

a)

Tell a responsible student to wipe up the spill

b)

Pretend it wasn't you

c)

Finish what you are doing then clean up the spill & put out the safety sign

d)

Wipe it up immediately and place a sign to warn people that the floor might be slippery

38.

Q2. List 2 things you must wear whilst cooking.

a)

Apron

b)

Covered Shoes

c)

Long sleeved shirts

d)

Leather shoes

e)

Gloves

39.

Q7. What should you use to take a tray out of the oven.

a)

A tea towel

b)

A damp dishcloth

c)

One oven glove

d)

A pair of oven gloves

40.
Wear a ....... apron
a)
funky
b)
wet
c)
dirty
d)
clean
41.
Wash up in ..... soapy water
a)
hot
b)
warm
c)
cold
42.

Should cooked food be kept at room temperature for more than 4 hours?

a)

Yes

b)

No

43.

Always cut/chop/slice food on a ________ .

a)

Chair

b)

Stove top

c)

Counter

d)

Cutting board/ chopping board

44.

How can I avoid cross contamination?

a)

Store food in the school fridges ASAP

b)

Wash hands before handing food and equipment

c)

Ensure containers and utensils are clean

d)

All of the above

45.
Before entering the kitchen it is necessary to...
a)

ensure your hair is tied back and jewellery is removed.

b)
ensure you have all necessary PPE and have secured loose clothing.
c)
ensure you have your recipe, container, enclosed protective shoes on.
d)
all of these answers are necessary.
46.
If I use a cutting board to cut raw meat, poultry or fish and I plan to use it again,  the board is...
a)
reused as is.
b)
wiped with a damp cloth.
c)
sanitised by washing in hot soapy water and rinsing/drying thoroughly.
d)
wiped with dry paper towel.
47.
Meat, poultry and fish products are defrosted by...
a)
leaving them to thaw on the bench top.
b)
placing them in the refrigerator.
c)
cooking from frozen.
d)
defrosting them in a sunny spot on the window ledge.
48.
I should refrigerate left overs as soon as...
a)
they are thoroughly cold.
b)

I have covered them and placed them in the fridge immediately.

c)
I get around to it.
d)
I have finished the dishes and cleaning responsibilities.
49.
Chemicals used for cleaning should be stored...
a)
in the fridge, right at the back.
b)
in the pantry with the dry storage.
c)
in a designated cupboard, preferably locked.
d)
out in the sunlight.
50.
If I cut myself the best way to treat it is...
a)
wrap it in a tea towel and keep cooking.
b)
tell the teacher and then hold it above the kitchen bench to avoid dropping blood on the floor.
c)
wash the cut and dry with paper towel and then ask the teacher for a bandaid.
d)
let my cooking partner finish the practical lesson.

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