WorksheetsYr 7 Food Assessment 2 - Food Safety '26
Total questions: 20
Worksheet time: 10mins
Which of the following is NOT one of the four main conditions bacteria need to multiply?
Warmth
Moisture
Light
Food
What is the temperature range known as the "danger zone" for food safety?
0°C to 5°C
5°C to 63°C
63°C to 100°C
-18°C to 0°C
Which piece of equipment is commonly used to check the internal temperature of cooked meat?
Food thermometer
Food Temperature Probe
Scales
Timer
At what temperature should a fridge be kept to ensure food safety?
Below 5°C
10°C
15°C
20°C
Which of the following is a way to prevent cross-contamination in the kitchen?
Using the same chopping board for raw meat and vegetables
Washing hands after handling raw meat
Storing cooked and raw foods together
Using dirty cloths to clean surfaces
What happens to most bacteria at temperatures above 70°C?
They multiply faster
They are destroyed
They freeze
They become dormant
Why is it important to keep hot food above 63°C?
To keep it warm for serving
To prevent bacteria from multiplying
To make it taste better
To save energy
Which of the following is NOT a condition bacteria need to grow?
Time
Moisture
Acidic environment
Warmth
What is the minimum safe internal temperature for cooking poultry such as chicken?
63°C
75°C
50°C
100°C
Which piece of equipment would you use to check the temperature of a fridge?
Probe thermometer
Fridge thermometer
Oven thermometer
Measuring jug
What should you do with leftovers to keep them safe?
Leave them at room temperature overnight
Cool them quickly and refrigerate within 2 hours
Store them in a warm oven
Freeze them immediately while still hot
What colour chopping board should we use for raw meat?
Red
Green
Blue
Yellow
What is the best way to check if a burger is cooked safely?
Cut it open and look at the colour
Use a food temperature probe to check the internal temperature
Smell it
Touch it to see if it feels hot
Which of the following helps prevent cross-contamination?
Using separate chopping boards for raw and cooked foods
Using the same knife for all foods
Storing raw meat above cooked food in the fridge
Not washing hands between tasks
At what temperature do most bacteria stop multiplying?
Below 5°C
10°C
20°C
50°C
What is the main reason for cooking food to the correct temperature?
To make it look nice
To kill harmful bacteria
To save time
To keep it moist
Which temperature is considered safe for storing frozen food?
-18°C or lower
0°C
5°C
10°C
Odd one out, which one is not a high risk food?
Eggs
Bread
Chicken
Rice
Which of the following is the best way to thaw frozen meat safely?
Thaw it in the fridge
Leave it on the kitchen counter overnight
Place it in hot water
Leave it in direct sunlight
At what rate does bacteria multiply?
Every 10 - 20 minutes
Every 20 - 30 minutes
Every 30 - 40 minutes
Every 40 - 50 minutes
