Food safety/hygiene
Food safety/hygiene
100
Five rules for good personal hygiene
1. Wash your hands
2. Cover any open wound and cuts
3. Wear an apron
4. Tie long hair back
5. Remove any jewellery
100
vomiting, diarrhoea, stomach cramps, fever
Symptoms of food poisoning
200
contamination of food caused by contact with a raw food or non-food source such as clothes, cutting boards or knives.
Cross-contamination
200
True of false
Food poisoning occurs as a result of physical contamination.
False
300
What conditions do bacteria need to grow?
food, time, temperature, moisture, oxygen
300
Multiple choice
Food stored in the freezer contains:
a. no microorganisms
b. inactive microorganisms
c. active and inactive microorganisms.
B
400
Bacteria in food grow to unsafe levels when the food is warmer than 4°C and cooler than 60°C.
Danger zone
400
Describe the process of washing up
Clear away all rubbish and food scraps
Stack dishes on the left-hand side
Rinse dirty dishes
Fill the left-hand sink with hot soapy water
Wash in order from cleanest/delicate to dirtiest/large/hard
Rinse dishes with hot water
Dry with clean tea towel
Remove any residues from the sink and dry it
Put dishes away
500
Explain the term "ready-to-eat foods".
Food that have been processed before they reach the home kitchen. They need limited (if any) further preparation.
Food that is ready to be serve.
500
What are the four steps to keep food safe?
