WorksheetsY8 Food Safety and Hygiene - Term A
Total questions: 19
Worksheet time: 12mins
A CHEMICAL contaminant is…
when objects end up in food such as bones, feathers, insects, hair, plasters etc.
chemicals ending up in foods such as pesticides or cleaning products.
can be caused by bacteria, viruses and mould.
having a bad reaction to food causing food intolerances.
Food must be cooked until it’s ….. or higher in the middle. This kills most bacteria.
50 °C
63 °C
75 °C
5 °C
Bacteria multiply most rapidly between …… and …… This is known as the danger zone.
5 and 63 °C
50 and 55 °C
75 and 100 °C
0 and -18 °C
Identify 2 symptoms of food poisoning.
Skin peeling and headlice
Vomiting and diarrhoea
Coughing and itching
Bad breath and heart burn
What colour chopping board should be used for Meat?
Red
Green
White
Blue
An ALLERGIC contaminant is…
when objects end up in food such as bones, feathers, insects, hair, plasters etc.
chemicals ending up in foods such as pesticides or cleaning products.
can be caused by bacteria, viruses and mould.
having a bad reaction to food causing food intolerances.
A diet that doesn’t include meat or fish is called?
Pescatarian
vegetarian
Halal
diabetic
which of the following is a religious diet?
Vegetarian
pescatarian
Halal
vegan
What colour chopping board do you need to use for raw meat?
White
Red
Green
Blue
High risk foods are high in…
Fibre and carbohydrates
Protein and moisture
Vinegar and salt
Fats and vitamins
When food is frozen, bacteria:
Become dormant
Quick multiply
Are quickly destroyed
Increase in size
Which of the following is an example of why we use coloured chopping boards?
Looks good, makes the kitchen look stylish.
Helps prevent cross contamination.
The colours match the raw meat and vegetables.
Different coloured chopping boards means you can cut more ingredients.
When checking to see if food is finished cooking, what part of the meat, poultry or seafood should you place the food thermometer?
The middle
The thickest part
The right side
Underneath
A PHYSICAL contaminant is…
when objects end up in food such as bones, feathers, insects, hair, plasters etc.
chemicals ending up in foods such as pesticides or cleaning products.
can be caused by bacteria, viruses and mould.
having a bad reaction to food causing food intolerances.
What term is used to describe the accidental transfer of bacteria between foods?
Cross connection
cross contamination
Cross examination
cross container
Jessica found mould in her food, this is an example of a __________ hazard.
Biological
Physical
Chemical
Spoilage
Raw Meat should be stored?
Separately or in the lower part of the fridge to prevent cross contamination.
On a kitchen work bench
In a store room
Over cooked food
What is the most important reason for reheating cooked food thoroughly?
To prevent any bacteria from surviving
To ensure that customers do not complain.
To make sure that the food tastes better.
To prevent physical contamination.
Food Safety is vital in keeping the consumer safe from food related illnesses. Leigh is a commis chef and has a seasonal contract at a local Cafe.
(a) State two issues with this commis chef's uniform and appearance. (2)
