WorksheetsFood Safety (KS3)
Total questions: 15
Worksheet time: 8mins
What is the main purpose of the 'Danger Zone' in food safety?
It's the temperature where food freezes solid.
It's the temperature range where bacteria multiply most rapidly.
It's the temperature at which all food should be served.
It's the temperature that destroys all bacteria instantly.
Which of the following is the CORRECT way to prevent cross-contamination?
Wiping down a chopping board with a cloth after using it for raw meat.
Using the same coloured chopping board for raw chicken and salad.
Washing your hands after handling raw meat and before touching cooked food.
Storing raw meat on the top shelf of the fridge above cooked food.
The 'Cleaning' part of the 4 C's refers to:
Only washing your hands at the start of a lesson.
Washing surfaces, equipment, and hands thoroughly and frequently.
Using any cloth to clean up spills, even if it was used on the floor.
Only cleaning the equipment you can see is dirty.
What is the ideal temperature for a domestic fridge to slow bacterial growth?
Below 0°C
Between 5°C and 10°C
At or below 5°C
Around 15°C
Which of these is a high-risk food that bacteria love and needs careful handling?
A whole, uncut apple
A raw potato
Dried pasta
Cooked rice
The 'M' in F.M.T.T (4 things bacteria need to grow) stands for:
Moisture
Mould
Multiply
Make
The 'F' in F.M.T.T (4 things bacteria need to grow) stands for:
Flavour
Food
Freezing
Fungus
Which of these actions would be the safest way to cool down a large pan of leftover soup?
Leave it on the hob overnight to cool slowly.
Put the entire hot pan directly into the fridge.
Pour it into a shallow tray before placing it in the fridge.
Leave it on the counter for 4-5 hours until cool.
Which of the following is the best example of good personal hygiene in the kitchen?
Wearing an apron over your school uniform.
Tying long hair back and removing wristwatches and jewellery.
Wearing gloves instead of washing your hands.
Using hand sanitiser instead of soap and water after handling raw meat.
What is the minimum core temperature that poultry (like chicken) should reach when cooked to be safe?
63°C
70°C
75°C
100°C
Why is it dangerous to leave a creamy dessert, like a trifle, out on the counter for more than two hours?
It will lose its flavour and become bland.
It will dry out and become unpleasant to eat.
It provides food, moisture, and time for bacteria to multiply in the Danger Zone.
The fruit in the trifle will start to ferment.
The safest way to check if a burger is fully cooked is to:
Cut it open to see if the middle is brown.
Use a clean temperature probe to check the centre has reached 75°C.
Press on it to see if the juices run clear.
Check that the outside is crispy and charred.
Which of these is the best definition of cross-contamination?
When food is contaminated by chemicals from a cleaning spray.
When two different types of food are cooked in the same oven.
When harmful bacteria are spread from one surface or food to another.
When food is contaminated by a piece of plastic or hair.
The 'T' for Time in F.M.T.T means that bacteria need:
Time to be killed by heat.
Time to multiply, which is why we shouldn't leave food in the Danger Zone for long.
Time to be frozen in the freezer.
A specific time of day to grow.
What is the most important reason for using a 'claw grip' when cutting vegetables?
It makes you look like a professional chef.
It is a faster way to chop food.
It protects your fingers from cuts by keeping them tucked away.
It helps to apply more pressure to hard vegetables.
