WorksheetsKO Food hygiene Practices
Total questions: 30
Worksheet time: 15mins
Which set correctly lists the 4Cs used to remember key food safety practices?
Chilling, chopping, cooking, contamination
Cooking, cooling, clothing, cleanliness
Cleaning, cooling, chopping, contamination
Cleaning, cooking, chilling, cross-contamination
Which action best reduces bacteria spread when preparing food in the kitchen?
Wash hands before and after handling food
Wear rings and bracelets while cooking
Taste food with fingers to check seasoning
Use the same board for raw and ready-to-eat
What is the safest way to handle cuts on hands while cooking?
Cover with a coloured, waterproof dressing
Leave uncovered to keep skin breathing
Cover with tissue and remove for washing
Ignore unless bleeding and continue work
Why is it important to keep raw meat separate from ready-to-eat foods?
To prevent cross-contamination of bacteria
To avoid changes in food label dates
To keep flavours from mixing during storage
To stop moisture loss from cooked foods
Which statement about safe handwashing for food handlers is most accurate?
Wash thoroughly with warm water and dry
Rinse quickly with cold water then shake
Wipe with a cloth towel before preparing
Use sanitizer only without soap when busy
Which clothing choice supports good kitchen hygiene while cooking?
Clean clothes with sleeves rolled up
Loose sleeves and open-toed sandals
Outdoor coats worn over aprons
Jewellery and long dangling earrings
What is the minimum core temperature that ensures most bacteria are destroyed when cooking foods like poultry?
70°C core temperature for 2 minutes
63°C core temperature for 10 minutes
75°C core temperature for thorough cooking
60°C core temperature for 2 minutes
Which temperature range is known as the food danger zone where bacteria multiply most rapidly?
75–90°C cooking zone
0–5°C cold storage zone
5–63°C danger zone
63–75°C safe hot holding
What fridge temperature best reduces bacterial growth in stored food?
10°C common household refrigerator
0°C absolute freezing temperature
5°C ideal fridge temperature
8°C maximum legal fridge temperature
Which statement best describes optimum bacterial growth temperature?
Around 63°C, safe hot holding temperature
Around 37°C, similar to body temperature
Around 5°C, ideal fridge temperature
Around 25°C, typical room temperature
A stew is cooked and left to cool at room temperature for 4 hours before refrigeration. Which action best reduces food poisoning risk now?
Add salt and store on the counter
Freeze without reheating or chilling
Reheat to 63°C and serve immediately
Rapidly chill to 5°C within two hours
Leftover chicken is reheated. What temperature should it reach to be safe for serving?
60°C at the core for safety
63°C at the thickest part
70°C throughout the food
75°C reaching at least this temperature
When using a digital probe thermometer, where should you place the tip to check food is hot enough?
Against the side of the pot
Into the core or thickest part
Near the surface of the food
Touching the pan or cooking dish
Which practice helps minimize bacterial growth during chilling of high‑risk foods like cooked meats and dairy?
Reduce temperature quickly to 5°C
Cool foods slowly on the counter
Hold foods warm at 37°C
Store eggs at room temperature
Which option correctly matches temperature with its food safety role?
63°C — danger zone lower limit
37°C — optimum bacterial growth
8°C — ideal fridge temperature
75°C — safe cold storage
What is cross-contamination in food handling?
Freezing food to kill bacteria
Adding preservatives to ingredients
Cooking food at high temperature
Transfer of bacteria between foods
Which is a common carrier that can spread bacteria to food?
Clean stainless steel tongs
Sterile packaging materials
Cooked food surfaces
Unwashed hands and utensils
When preparing raw meat, which rule best reduces bacterial transfer?
Handle raw meat with the same utensils
Rinse raw meat under cold tap water
Marinate raw and cooked meats together
Use separate boards for raw and ready-to-eat
What practice helps prevent cross-contamination from raw meat juices?
Store raw meat below ready-to-eat foods
Place raw meat on upper fridge shelves
Keep raw meat at room temperature
Use one board for all food types
Which step is required each time you use a digital food probe?
Clean with disinfectant before and after
Insert into the pan bottom surface
Touch the side of the cooking dish
Probe only the surface of the food
Where should the probe tip be placed to check cooking safely?
Bottom of the pan or tray
Side or thinnest edge of the food
Core or thickest part of the food
Top surface crust of the food
Which statement best describes a best-before date on food packaging?
Relates to safety; must be eaten by date
Relates to quality; may still be good after
Indicates when cooking should reach 75°C
Shows when bacteria reproduce most rapidly
What does a use-by date indicate for perishable foods?
Use a probe to check the core is 75°C
Must be eaten or frozen by that date
Eat before quality declines noticeably
Store between 5°C and 63°C for safety
Which temperature range is known as the danger zone for bacterial growth?
Below 5°C for cold storage
Around 37°C optimum growth
Between 5°C and 63°C
At or above 75°C cooking
What is meant by optimum temperature in food safety terminology?
Lowest temperature bacteria survive
Highest temperature bacteria are killed
Fridge temperature ideal for safe storage
Body temperature where bacteria reproduce best
When checking food labels for allergens, which practice helps consumers the most?
Ignore bold items to avoid confusion
Look for allergens listed and highlighted
Assume best-before equals allergen info
Check only storage instructions carefully
Which action aligns with safe interpretation of date marks on high-risk foods like ready-to-eat meals?
Reheat to 63°C to reset the date mark
Keep at 8°C to delay spoilage safely
Freeze or eat by the use-by to avoid risk
Eat after the use-by if it smells fine
If a label says ‘BEST BEFORE: 25/08/21’, which is the most accurate conclusion?
Food will be in the danger zone after that
Food must be reheated to 75°C then eaten
Food quality may decline after that date
Food is unsafe after that date
Which option best describes the 4Cs used to reduce food poisoning risk?
Cleaning, cooking, chilling, cross-contamination
Cooking, chopping, cooling, cross-checking
Chilling, coating, cooking, cleanliness
Cleaning, cooling, cutting, contamination
You are preparing fresh poultry. Which action most effectively reduces cross-contamination risk?
Probe the pan bottom for core temperature
Store raw and cooked together to chill faster
Rinse raw chicken under cold water
Use separate boards for raw and ready-to-eat
