Font size
WorksheetsFood Safety and Hygiene
Total questions: 30
Worksheet time: 12mins
Q6. Hands should be washed...
after washing up
after sneezing or coughing
after you have been to the bathroom
before you leave the classroom
after handling raw meat, fish or eggs
Which of the following are needed for bacteria to grow?
Warmth
Light
Water
Time
Food
What term is used to describe the accidental transfer of bacteria between foods?
Cross and Blackwell
Cross-examination
Cross-contamination
Cross-connection
Which of the following is not a symptom of a foodborne illness?
Diarrhea
Vomiting
Joint pain
Bloating
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.
The danger zone for bacteria is:
Less than 4 degrees celsius
Greater than 60 degrees celsius
Between 5 and 60 degrees celsius
Between 10 and 30 degrees celsius
Cooking food destroys most harmful bacteria.
True
False
Hands should be washed using soap & water before you start food preparation.
False
True
Q2. List 2 things you must wear whilst cooking.
Apron
Long sleeved shirts
Leather shoes
Gloves
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
When cutting food with a sharp knife what direction should the blade be?
Toward you
Away from you
True or False: It is safe to always use the same cutting board for raw meat and other foods
True
False
Refrigerate leftovers within _____ hour(s.)
1
2
3
4
________ is the term used for keeping clean.
Bathing
Hygiene
Sweeping
clearing
Which is NOT a practice of personal hygiene
washing your hair at least once a week
Wear clean clothes every day
washing the dishes and sanitizing surfaces
brushing your teeth at least twice a day
Which step in food safety, would quickly slow the growth of bacteria?
separate
Cook
Chill
Clean
Which food is NOT safe to eat?
Melon that is stored in the refrigerator two hours after it is cut.
Chicken that was cooked yesterday and stored in the refrigerator and reheated
None of the above
Tin mackerel that has a dent but was stored in your kitchen cupboard
Which of the following is the correct sequence of dishwashing?
Pre-rinse, scrape, wash with detergent, rinse, sanitize, air dry
Air dry, pre-rinse, wash with detergent, scrape, rinse, sanitize
Pre-rinse, sanitize, scrape, wash with detergent, rinse, air dry
Sanitize, pre-rinse, scrape, wash with detergent, rinse, air dry
What type of food hazard is hair?
Biological
Physical
Chemical
What type of food hazard is bleach?
Biological
Physical
Chemical
What type of food hazard is hand sanitizer?
Biological
Physical
Chemical
TRUE or FALSE: Physical contamination is contamination of food with objects that may not be toxic but may cause injury or discomfort.
TRUE
FALSE
Which condition favor/s the growth of bacteria?
Food with proteins
Food with moisture
Food stored food danger zone (5ºC and 57ºC)
Food that acidic
What is a food borne illness?
A substance in food that does not belong in food and can cause death or illness
Food that contains contaminants
A disease that is caused by eating contaminated food
What is wrong with this picture
The meat is on the wrong shelf
Raw meat is being stored next to cooked meat
None of the meat has been covered
The raw meat is on a plate with the cooked meat
