WorksheetsKitchen Health & Safety Nat 5
Total questions: 10
Worksheet time: 5mins
Which of the following is a key rule for avoiding cross-contamination?
Wash fruits and vegetables after cutting them
Use the same chopping board for raw meat and vegetables
Always wash your hands after handling raw meat
Store cooked and raw food together in the fridge
When should you wash your hands in the kitchen?
Only before you start cooking
Only after handling raw food
Only when your hands look dirty
Before, during, and after handling food
What should you do if you spill something on the kitchen floor?
Leave it and clean it after cooking
Wipe it up immediately to prevent slips
Put a cloth over it and continue cooking
Let it dry naturally
What is the 'Danger Zone' temperature range where bacteria grow most rapidly?
0°C to 5°C
20°C to 40°C
5°C to 63°C
70°C to 100°C
Where should raw meat be stored in the fridge to prevent cross-contamination?
A) On the top shelf
In the middle of the fridge
On the bottom shelf
In the fridge door
Which of the following is the correct temperature for a refrigerator to be set at?
10°C
1°C - 4°C
7°C to 9°C
10°C - 15°C
What is the best method to store dry goods like flour, rice, and pasta?
In the fridge
In a sealed, airtight container in a cool, dry place
In a cupboard with the packaging open
In the freezer
What should be placed on a small cut?
Large bandage
Small Bandage
Blue Bandage
Blue plaster
What are the most common accidents that happen in a kitchen?
Cuts
Burns
Slips and Trips
All of the above
Which of the following is a safe practice when using a knife?
Cut towards your body
Use a dull knife
Keep your fingers away from the blade
Hold the knife loosely
