Free Printable Y9 Food Assessment 1 - Hygiene, bacteria and food poisoning

Worksheets

Y9 Food Assessment 1 - Hygiene, bacteria and food poisoning

Total questions: 17

Worksheet time: 9mins

Name

Class

Date

Give one reason why we use coloured coded chopping boards in food preparation.

To prevent cross-contamination in food preparation.

To enhance the aesthetic appeal of the kitchen.

To indicate the freshness of ingredients.

Odd one out: Which one is not a symptom of Food Poisoning?

Nausea

Vomiting

Trouble Breathing

Stomach Pains

What temperature range is the 'Danger Zone'?

1 - 4°C

5 - 63°C

5 - 72°C

10 - 68°C

What temperature should a fridge be kept at?

-15 to -18°C

0° to 5°C

5° to 10°C

18°C

What happens to bacteria during the Danger Zone?

Bacteria die off quickly.

Bacteria multiply rapidly.

Bacteria become dormant.

Bacteria produce toxins.

What is this piece of equipment called?

Food temperature probe

Food thermometer

Meat Probe

Thermometer

What temperature does meat need to be cooked to so that it is safe to eat?

60°C

65°C

70°C

75°C

Name two type of food poisoning bacteria:

Cacillus Bereus

Salmonella

A. coli

Listerine

List 2 sources of bacteria which can contaminate food

Raw meat,

Packaged snacks

Canned goods

Unwashed fruits and vegetables

10.

Which of the following is a high risk food?

Bread

Eggs

Orange

Pastry

11.

Give one personal hygiene rule to be followed in the Food room

Wash hands thoroughly before handling food.

Do not cover food while it is being prepared.

Store food at room temperature for long periods.

Use the same utensils for raw and cooked food.

12.

What colour chopping board is used to prepare raw meat?

Red

Blue

White

Yellow

13.

Bacteria multiply every:

20 - 30 minutes

10 - 20 minutes

5 minutes

10 - 20 seconds

14.

What is the recommended method for thawing frozen food safely?

At room temperature

In the refrigerator

Under hot running water

In direct sunlight

15.

What is the primary reason for washing fruits and vegetables before consumption?

To remove pesticides and bacteria.

To enhance their flavor.

To make them look shiny.

To increase their shelf life.

16.

Which of the following is a safe practice for storing leftovers?

Store them in the refrigerator within two hours.

Leave them on the counter overnight.

Keep them in a warm oven.

Place them in direct sunlight.

17.

What is the recommended internal temperature for cooked poultry to ensure safety?

70°C

80°C

60°C

75°C

100 %

Y9 Food Assessment 1 - Hygiene, bacteria and food poisoning

Total questions: 17

Worksheet time: 9mins

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