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WorksheetsS2: Hygiene, Safety and Nutrition
Total questions: 20
Worksheet time: 34mins
Identify if the following image is an example of personal or kitchen hygiene. (1)
Can you name the 4 food hazards? (4)
Identify what type of food hazard is being shown in this image. (1)
State the 4 conditions needed for bacterial growth. (4)
Identify which of the following temperatures represents the ‘danger zone’. (1)
1. -18°C - 4°C
2. 5°C - 63°C
3. 4°C - 76°C
4. 3°C - 65°C
Explain why the danger zone offers ideal growing conditions for bacteria. Link it to the conditions needed for bacterial growth. (2)
Explain the difference between high-risk foods and low risk foods. (2)
Identify and select which of the following foods are classed as high-risk foods (you can have more than one answer.) (3)
1. Cooked chicken
2. Uncooked chicken
3. Jam
4. Cooked rice
Evaluate the effect that eating under cooked chicken would have on a person’s health. (2)
State 2 common symptoms of food poisoning. (2)
Describe what is meant by the term ‘cross contamination.’ (1)
Explain a practical way we could reduce sugar in our diet. (2)
Evaluate what changes could be made to the raspberry cheesecake recipe to meet the current dietary advice (make it healthier). (2)
Which part of the digestion system is responsible for passing waste out of the body? (1)
1. Large intestine
2. Stomach
3. Oesophagus
4. Small intestine
Identify how long food can spend in your stomach. (1)
1. 2 - 3 days
2. 5 hours
3. 2 - 3 hours
4. 1 -2 days
Explain what is meant by the term ‘peristalsis.’ (1)
State the function of protein in the body. (1)
Evaluate the effect of too little protein in the diet of a teenager. (2)
Which of the following fish are classed as oily fish? (3)
1. Salmon
2. Haddock
3. Mackerel
4. Sardines
Identify 4 safety hazards in this image. (4)
