WorksheetsFood Spoilage
Total questions: 10
Worksheet time: 7mins
Match the food ingredient to it's correct category
Perishable
Perishable
Dry
Semi-Perishable
Semi-Perishable
Match the food ingredient to its correct category
Frozen
Semi-perishable
perisahble
dry
Match the temperature with the action of micro-organisms......
0-5º C
Grow slowly
-18º C
Dormant
72º C
They die
21º C
Grow quite quickly
5-63º C
Grow rapidly
Drag the correct temperatures to each point
Temperature of a fridge (a)
Temperature of a freezer (b)
Danger zone (c)
Boiling Point (d)
Food is safe to eat (e)
How should food be stored in a fridge ......choose all the correct answers
raw meat at the bottom
In a sealed container
cooked food on the bottom shelf
Put food in warm to cool it down quickly
Which date mark am I? I am used on foods that are high in both protein plus moisture and will highly likely make you ill if eaten past this date.
Use By Date
Best before date
Which date mark am I? The date given when the food product is in the best condition, but might be a bit soggy or stale if eaten afterwards
Use by date
Best before
What are the rules for storing food in the freezer? (Tick all correct options)
Do not overload the freezer
Label food with the contents and date
Use an airtight container or bag
Store new frozen food at the back so older ones are used first
Match the keywords with the correct definition
Food spoilage
The process of food becoming unsafe to eat due to microbial growth.
Food poisoning
Illness caused by consuming contaminated food or beverages.
shelf life
The length of time food remains safe to consume.
Cross-contamination
The transfer of harmful bacteria from one food item to another.
Contamination
Presence of micro organisms or chemicals
