Worksheetsfood H, FBD, FM
Total questions: 25
Worksheet time: 8mins
types of bacteria/ viruses/ fungi/ etc
Disease-causing organisms, such as bacteria, viruses, parasites, or fungi
toxic agent
influenza-like illness
What is NOT a symptom of salmonella?
Diarrhea
Headache
Chapped lips
Fever
True or False: It is safe to always use the same cutting board for raw meat and other foods
True
False
Raw meats should be kept separate from ready to eat foods to prevent what?
Cross contamination
bad tasting foods
food borne illnesses
pathogens from forming
Bacteria grow rapidly in the danger zone. What is the "danger zone?"
0-5 C
5 - 60 C
60 - 100 C
0 - -10 C
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
Q2. List 2 things you must wear whilst cooking.
Apron
Covered Shoes
Long sleeved shirts
Leather shoes
Gloves
Q6.Identify 3 times you should wash your hands whilst cooking.
When shaking hands with someone
After you have sneezed or coughed
After you have been to the bathroom
When you leave the classroom
After you have handled meat
What does bacteria need to grow?
Warmth
Ice
Water
Time
Food
Bacteria ______ very fast.
multiply
divide
addition
What foods are ideal for bacteria to grow?
chocolate
chips
meat
cheese
Why do we use washing up liquid to wash the dishes?
Bubbles!!
The washing up liquid breaks down the fats and helps to removes dirt
The washing up liquid makes the plates smell nice
It helps to make the dishes clean and shiny
What happens to bacteria when they are cooled to below 5c?
Bacteria is dormant - grows slowly or not at all
Bacteria dies
Bacteria is in a deep sleep
Bacteria is active so multiplying fast
Foodborne illness is often caused by
Improperly packaged commercial foods
Mayonnaise in prepared food items
Handling practices that cause contamination of food
Too many people working with a food
What does HYGIENE mean?
Keeping animals clean
Portrays physical and mental health
Practice of maintaining good health
I have no idea !!
By law you must hold hot food above:
37°C
8°C
75°C
63°C
What is the temperature range between 5-63°c known as?
The highway code
The danger zone
The hygiene rating
The safety zone
