WorksheetsFood Safety
Total questions: 20
Worksheet time: 10mins
Q4. When carrying a knife around the food room you should carry it...
by the handle pointing forward
by the blade so it is covered up
by the handle pointing downwards
on a tray
Q5. What temperature range is known as 'the danger zone' when dealing with food?
-18 degrees Celcius
0 to 5 degrees Celcius
5 to 60 degrees Celcius
72 degrees Celcius +
How can I avoid cross contamination?
Store food in the school fridges ASAP
Wash hands before handing food and equipment
Ensure containers and utensils are clean
All of the above
Common allergens include;
Nuts
Wheat
Potato
Eggs
Dairy
After a shared morning tea, your friend Sally is coughing, having difficulty breathing and her face has become swollen. What should you do?
Grab her hand and run as fast as you can to Student Reception.
Give Sally a glass of water and reassure her.
Ask Sally if she has her EpiPen and send the nearest student to find an adult.
Move off quickly to class so that you are not late.
If a knife falls out of your hand you should?
Stop it from falling
Scream
Let it fall safely on the floor
All of the above
Which of the following are examples of kitchen hazards?
Trips, slips and falls
Cuts, burns and electric shock
Fires, toxins and cleaning chemicals
All of the above
Should I have all my ingredients ready before heating oil?
Always
Sometimes
Never
Click the first aide appropriate for a burn.
Apply pressure, go to sink, friend tells teacher
Run under cold tap
Teacher/adult cuts power and administers first aide
When should you wipe up spills?
That sounds like a job for my partner
Immediately
Anytime before the end of the lesson
When I clean my unit towards the end of the lesson
Should cooked food be kept at room temperature for more than 4 hours?
Yes
No
Click the first aid appropriate for a cut.
Apply pressure, go to sink, friend tells teacher
Run under cold tap
Teacher/adult cuts power and administers first aide
How can I avoid cross contamination?
Store food in the school fridges ASAP
Wash hands before handing food and equipment
Ensure containers and utensils are clean
All of the above
Is bacteria commonly found in chicken and eggs called salmonella?
Yes
No
Is it acceptable to leave a knife in the dish washing water for your partner to clean later?
Never
Sometimes
Always
Which of the following is an example of a BAD food hygiene practice that could lead to cross-contamination?
chopping raw and cooked meat on the same chopping board
washing vegetables in clean water
keeping food in food grade containers
washing hands before handling food
High-risk foods that are easily contaminated are
dried, uncooked rice and pasta
flour and powdered milk
fish, oysters and sushi
chocolate bars
How should chemicals be stored in food food preparation areas?
away from food preparation/storage areas
in food grade containers
in empty soft drink bottles
In a pantry or cupboard where food is stored
Which one of the following sauces is a risk for food poisoning?
aioli
tomato
sweet chili
salsa
What are ALL the conditions of growth required for bacteria grow?
Low acidity, oxygen, high temperatures, dryness and food
Food, proper acidity, time, proper temperature, oxygen and moisture
Food, moisture, acidic conditions and oxygen
Oxygen, temperature, time and moisture
