WorksheetsEduqas Hosp Unit 2 Food safety
Total questions: 15
Worksheet time: 8mins
What should you do before, during, and after preparing food, especially after touching raw meat?
Wash your hands
Use a hand sanitizer
Wear gloves
Use a towel
What type of shoes should be worn for personal safety in the kitchen?
Open-toe sandals
Non-slip closed-toe shoes
High heels
Flip flops
What should you do with cuts to ensure hygiene?
Leave them uncovered
Cover with a blue, waterproof plaster
Use a bandana
Ignore them
How should knives be handled in the kitchen?
Carelessly
Safely
Quickly
With one hand
What should be done with spills in the kitchen?
Leave them
Clean immediately
Cover with a towel
Ignore them
What should be checked on ingredients to ensure safety?
Color
Use-by and best before dates
Price
Brand
What is the recommended storage temperature for high-risk foods in the fridge?
10°C – 15°C
0°C – 5°C
20°C – 25°C
30°C – 35°C
What should be used to check the core temperature of high-risk foods?
A thermometer
A temperature probe
A timer
A scale
What should be done with waste during preparation, cooking, and serving?
Mix with ingredients
Keep separate from ingredients
Leave on the floor
Throw in the sink
What should you ensure regarding the First Aid box?
It is locked
You know its location
It is empty
It is hidden
What should be done with hair for personal safety in the kitchen?
Leave it loose
Tie it back
Dye it
Cut it short
What should be done with equipment after preparing high-risk foods?
Leave it dirty
Clean it immediately
Store it away
Use it again without cleaning
What should be done with waste if possible?
Burn it
Recycle and compost it
Throw it in the ocean
Bury it
What should be done with worktops before preparation?
Leave them as they are
Clean them
Cover them with paper
Ignore them
What should you know how to use in case of a fire?
A water hose
A fire blanket or fire extinguisher
A fan
A broom
