WorksheetsCycle 1 - Health and safety
Total questions: 25
Worksheet time: 13mins
What temperature range is considered the "danger zone" for bacteria growth?
-18°C to 0°C
5°C to 63°C
75°C to 100°C
0°C to 5°C
What temperature should your fridge be at or below?
8°C
10°C
5°C
7°C
What is the minimum safe core temperature for cooked food?
55°C
63°C
70°C
75°C
How long can cooked food be left out before it should be refrigerated?
15 minutes
30 minutes
1 hour
90 minutes
Which of the following is NOT one of the 4 Cs of food safety
Cooking
Cleaning
Chopping
Chilling
Which board is used for raw meat
Green
Red
White
Yellow
What does cross-contamination mean?
Mixing cooked and raw food
Using a food processor
Adding too much seasoning
Cooking food for too long
Which bacteria is commonly found in raw chicken?
Salmonella
E. coli
Listeria
Lactobacillus
Which of these foods is considered high-risk?
Raw carrot
Dried pasta
Cooked rice
Cereal
What does FIFO stand for in stock rotation
First In, Finally Out
Finally in, first out
First in, First out
Finally in, finally out
Which conditions are needed for bacteria to multiply
Warmth
Food
Moisture
time
Which one is NOT a food poisoning bacteria?
Salmonella
Lactobacillus
E. coli
Listeria
Which of the following is an example of personal hygiene in the kitchen
Using wooden chopping boards
Wearing a clean apron and tying back hair
Leaving jewellery on
Wearing perfume
Why is raw chicken dangerous if not handled correctly?
It contains fat
It can carry Salmonella bacteria
It’s difficult to cook
It spoils too quickly
Which of the following must be reported immediately in the kitchen?
Spilled flour
A dirty dish
A minor burn or cut
A loud noise
What is the main reason food should be cooled before putting it in the fridge?
So it tastes better
To stop the fridge from smelling
To prevent raising the fridge temperature
To save electricity
Which chopping board is used for cooked meat?
Blue
Red
Yellow
Green
How should food be stored in a fridge to avoid cross-contamination?
Raw meat on the top shelf
Cooked food at the bottom
Raw meat at the bottom, cooked food at the top
All food together
What food allergen is commonly found in bread and pasta?
Dairy
Gluten
Nuts
Soya
Which bacteria is found in unwashed vegetables and undercooked beef?
Listeria
E. coli
Lactobacillus
Salmonella
What is the name for good bacteria used in yogurt?
Salmonella
E. coli
Lactobacillus
Listeria
What symptoms are associated with food poisoning?
Rash and dry eyes
Vomiting and diarrhoea
Sneezing and coughing
Swollen joints
Why is it important not to store food on the kitchen floor?
It’s in the way
It attracts attention
It can pick up bacteria from the floor
It spoils faster
What is an Environmental Health Officer (EHO) responsible for?
Creating restaurant menus
Inspecting hygiene and safety in food premises
Training chefs
Delivering ingredients
What food allergen is commonly found in shellfish?
Soya
Crustaceans
Dairy
Lupin
