WorksheetsFood Safety and Nutrition Worksheet
Total questions: 17
Worksheet time: 13mins
What does HACCP stand for?
High Allergies Cooking Cooling Pressure
Hazard Analysis Critical Control Point
Heat Air Cold Chilly Persistent
Hot Altitude Climate Consistency Peak
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
Frozen food must be stored at ....... or below, where it’s too cold for bacteria to multiply.
0 °C
-10 °C
-18 °C
0.5 °C
High risk foods are usually high in .................. and moisture.
Carbohydrates
Protein
Fats
Vitamins and minerals
A vegan diet is...
Meat only
Fish only
Plant based
Bread only
Nutrients essential for growth, maintenance and repair of body tissue. E.g. eggs, meat and lentils is...
Protein
Fats
Water
Carbohydrates
A non-meat alternative for protein is
Chicken
Beans and pulses
Beef
Salmon
A food borne illness is...
Food not washed, cooked and unclean
Any food that associated with salmonella
Illness caused by contaminated food
Food that hasn't been properly cooked
Who is responsible for checking that hospitality and catering establishments are hygienic and safe? (they award food hygiene ratings)
OFSTED
EHO - Environmental health officer
Principal
Waiter
Cross contamination is...
When you don't cook food properly
When someone gets really angry in the kitchen
When bacteria is transferred from one food to another
Not really worth worrying about
The purpose of carbohydrates is to....
To provide a layer of insulation for protection.
To provide the body with energy.
To boost the immune system and fight off infection.
To help us get a good night's rest.
Jessica found a hair 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
Why are chopping boards made in different colours?
To match the kitchen decor
So that you know who the chopping board belongs to
To prevent cross-contamination
To stop people using the wrong one
Which one of the following food groups is not essential for health?
Diary and alternatives
Foods high in fat, salt and sugars
Potatoes, bread, pasta and other starchy carbohydrates.
Oils and spreads.
Identify two risks and recommend the control measures for these risks. (4Marks)
