WorksheetsYear 7 Food - Assessment 2 - Food Safety
Total questions: 10
Worksheet time: 5mins
What is the name of this piece of equipment?
(a)
Which of the following is a method to prevent bacterial growth in food?
Refrigerating food below 5°C
Keeping food in the danger zone
Storing food at room temperature
Leaving food uncovered
Which food storage practice increases the risk of food poisoning?
Washing hands before handling food
Storing raw meat above cooked food
Cooking food to 75°C
Keeping hot food above 63°C
What is the minimum safe internal temperature for cooked poultry?
80°C
75°C
70°C
63°C
Which practice helps prevent cross-contamination in the kitchen?
Using separate chopping boards for raw and cooked foods
Handling food with unwashed hands
Storing raw meat with vegetables
Reusing marinade from raw meat on cooked food
What colour chopping board should we use for vegetables?
Blue
Green
Orange
Red
