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WorksheetsFood hygiene
Total questions: 15
Worksheet time: 10mins
Why should plastics not be placed in a microwave?
It will explode at very low temperatures.
It can cause harmful additives to leach into the food.
Microwaveable containers are clearly marked.
It can hurt your body.
___________ is used as a scientific method/discipline describing handling, preparation and storage of food in ways that prevent food borne illness.
Food hygiene
Food safety
HACCP
Temperature Danger Zone
__________ is found on surfaces, in soil and on equipment.
Bacteria
Micro-organism
Fungus
Dust
A bacteria that is found in poultry is ___________.
Streptococcus
Menenges
Aerococcus
Salmonella
A ___________ is the term that best describes a danger or risk.
Hazard
Hazardous situation
Breach
Lack of security
All types of food contain bacteria.
True
False
Bacteria cannot multiply in cold temperatures.
True
False
How can food be stored to prevent bacterial contamination?
Store food 6 feet off the ground.
Store food in plastic containers.
Cover up cooked food tightly.
Keep on spacious shelves.
Which of the following is NOT a type of hazard?
Biological
Chemical
Physical
Physiological
Which of the following definition BEST describes 'cross contamination'?
The process by which bacteria and fungus intertwines to form dangerous micro-organisms that can be harmful to human health.
The process by which bacteria or other micro-organism are intentionally transferred from one substance to another.
The process by which raw food infects other food that is near to it with food poisoning.
The process by which bacteria or other micro-organism are unintentionally transferred from one substance to another.
For safe consumption of chicken, it should be __________.
stored in the refrigerator
It should be thawed in the refrigerator
It should be disposed of hygienically
it should be cooked thoroughly
Most cooked foods should be kept at __________ to maintain its freshness and safety.
37 degrees Celsius
75 degrees Celsius
6 degrees Celsius
0 degrees Celsius
Which category of hazard is pesticide?
Biological
Physiological
Environmental
Chemical
Which equipment is used to test the temperature of food when it is cooking?
Temperature gauge
Thermometer
Thermostat
Metal spoon
A strand of hair is found in a plate of cooked food. This represents a ___________ hazard.
biological
dangerous
physical
environmental
