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WorksheetsFood Hygiene and Safety KS3
Total questions: 40
Worksheet time: 20mins
You must always _________ to prevent accidents. Choose the correct answers
Concentrate
Read your recipe whilst chopping
Listen
Watch where you are walking
Use plastic tools
Describe one way to carry a knife safely when moving around the kitchen.
By the handle pointing forwards
By the blade so it is covered up
By the handle pointing downwards
On a tray
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 should you use to take a tray out of the oven.
A tea towel
A damp dishcloth
One oven glove
A pair of oven gloves
Match this knife hold - bridge hold
Match this knife hold - claw grip
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 should you leave the sink and work surfaces clean at the end of your practical lesson?
To keep miss happy
To ensure that all bacteria has been killed, making it safe for the next class
So the next class don't know what you made
So the room doesn't smell
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
With regards to food hygiene, what are ‘the 4 C’s’? (choose 4)
cleaning
clothing
cooking
chilling
cross contamination
Why is cleaning the kitchen important?
To make sure the food is well cooked
To ensure the food room is at a cool temperature
To increase the number of bacteria in the kitchen
To keep food safe and prevent bacteria from spreading
Which of the following would NOT be an aspect of personal hygiene?
Hands
Hair
Kitchen surface
Clothes
Which of the following is true about leftovers?
They should not be eaten as they give you food poisoning.
They should be cooled as quickly as possible and refrigerated.
Which of the following best describes ‘cross-contamination’?
Bacteria is transferred from one area to another
Bacteria is reduced through cooling
Bacteria is increased by heating
Bacteria is removed through cleaning
Leftover food can be re-heated, but it must be at least 75 degrees.
True
False
What food should be stored at the lowest level of the fridge?
Raw eggs
Raw vegetables
Raw meat
Cooked meat
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 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
When washing up, rinse first then...
Wash dirtiest to cleanest
Wash cleanest to dirtiest
Wash cleanest to dirtiest and wipe down cooktops and benches
Wash glassware to pots
Select the foods that should be stored in the fridge
Raw food should be kept in sealed containers to prevent spread of bacteria?
True
False
When should you clean?
after making all your food
clean as you go
Bacteria are everywhere – mouth, hands, utensils, objects and foods.
True
False
Bacteria are only on hands & mouths.
Bacteria are on mouth, hands, utensils, objects but never on food.
Identify all of the safe practices when using knives
Knives are stored in a locked draw
Leave knives to soak in a sink of hot soapy water
Walk with the knife blade beside your leg & pointing down
Attempt to catch a falling knife before it hits the ground
Always concentrate when cutting with knives
What must always be tied back?
Hair
Jumper
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
