Personal Hygiene
Before handling food, and again whenever they become contaminated.
Which way should a knife point when you carry it?
Point down, with the blade close to your side; walk carefully.
Where should milk and other perishable dairy products be stored?
In the refrigerator.
What does cross-contamination mean?
When harmful microorganisms or allergens transfer from one food, surface or utensil to another.
You drop a spoon on the floor. What should you do?
Use a clean replacement or wash and sanitise it before reuse.
Name two things you should do before starting a cooking practical.
Tie back long hair, put on an apron, wash hands, cover cuts and remove unsafe jewellery.
What should you place underneath a chopping board to stop it slipping?
A non-slip mat or damp cloth.
What temperature should a refrigerator generally be kept at?
4°C or colder.
Should you use the same unwashed board for raw chicken and salad?
No. Wash and sanitise between uses, or use separate equipment.
You find a yoghurt that smells normal but is past its use-by date. Can you use it?
No. Do not use food past its use-by date.
What should you do after touching raw chicken?
Wash your hands thoroughly with soap and water before touching anything else.
What should you use to remove a hot baking tray from the oven?
Dry oven mitts.
Where should raw chicken be placed in the fridge?
Covered or sealed on the bottom shelf, away from ready-to-eat foods.
What should you do after cracking raw eggs?
Wash your hands and clean any contaminated surfaces and/or equipment.
A student tastes mixture and puts the same spoon back into the bowl. What's wrong?
Saliva can contaminate the mixture. Use a fresh clean spoon for each taste.
Why should you not prepare food when you have vomiting or diarrhoea?
You may spread harmful microorganisms to food and other people.
What is the safest way to pass a knife to another student?
Place it flat on the bench with the handle facing them; do not pass blade-first.
Why must hot food be cooled safely before storage?
To limit bacterial growth; divide into shallow containers and refrigerate promptly using safe cooling procedures.
Why should raw meat and ready-to-eat foods be kept separate?
To prevent harmful microorganisms from transferring to food that will not be cooked again.
You cut your finger during food preparation. What should you do?
Stop, tell the teacher, get first aid, protect the wound with an appropriate waterproof dressing and wear a glove for the rest of the lesson.
What is the correct handwashing method?
Wet hands, use soap, scrub all surfaces for at least 20 seconds, rinse and dry thoroughly.
A pan catches fire on the stove. What should you do?
Alert the teacher immediately, keep clear, and follow emergency instructions. Never throw water on an oil fire.
What is the two-hour/four-hour rule for potentially hazardous food? (How long can food be out of the fridge and safe to eat?)
Under 2 hours between 5°C and 60°C: refrigerate or use; 2–4 hours: use immediately; over 4 hours: discard.
A student has a severe peanut allergy. Is removing visible peanuts enough?
No. Allergens aren't always visible.
Your cooked chicken looks slightly pink inside. How can you check it is safe?
Use a clean food thermometer to check the thickest part reaches at least 75°C, rather than relying on colour alone.