Personal Hygiene
What should you do before handling food?
Wash your hands
What is the name given to harmful germs that can make people sick?
Bacteria (or pathogens)
True or false: It is safe to leave a knife in a sink until ready to wash it.
False
How should you move around the kitchen?
Walk
Who should you tell if you cut yourself?
The teacher
Why should long hair be tied back during a practical lesson?
To prevent hair from contaminating food and to keep it away from hazards.
Why should raw chicken be prepared on a separate board from salad ingredients?
To prevent cross-contamination
How do you carry a knife safely?
To the side of your body with the tip of the knife pointing down to the ground
A classmate drops food on the floor and leaves it there. What is the safety risk?
Someone could slip and fall
You accidently burn your hand on a hot tray. What should you do first?
Cool the burn under cold running water for at least 20 minutes
Why should jewellery be removed when preparing food? Give two reasons.
Jewellery can harbour bacteria, contaminate food, fall into food, or become caught on equipment.
Why should perishable foods such as meat, dairy products, and cooked rice be stored in the refrigerator?
To slow the growth of bacteria and keep food safe to eat.
Why should saucepan handles be turned towards the back of the stove or bench?
To prevent them being knocked, pulled, or causing hot food to spill and injure someone.
A student is carrying a knife and another student startles them as a joke. Explain why this behaviour is unsafe.
It could cause the student carrying the knife to lose control and injure themselves or others.
A classmate receives a cut while chopping vegetables. What are the first two things that should happen?
Stop working and notify the teacher immediately (then appropriate first aid can be given).
A student has a small cut on their finger and wants to help prepare food. What should they do before participating and why?
Cover the cut with a waterproof bandaid (and glove if required) to prevent contamination of food and protect the wound.
What is the temperature danger zone, and why is it important to keep food out of this temperature range?
5°C to 60°C. Food should be kept out of this range because bacteria can grow rapidly and increase the risk of food poisoning.
A student notices a frayed electrical cord on a kitchen appliance. What should they do and why?
Stop using it immediately and report it to the teacher because damaged electrical equipment can cause electric shock or fire.
Why is it important to stop what you are doing and listen when the teacher is giving instructions before a practical lesson?
To ensure everyone understands the task, works safely, and avoids accidents or mistakes.
You discover a small fire starting in a frying pan. What should you do first?
Alert the teacher immediately and follow emergency procedures. Do not attempt to deal with the fire yourself unless directed.
List four occasions during a practical lesson when you should wash your hands.
What does FIFO stand for, and why is it important in a food business?
FIFO stands for First In, First Out. It helps ensure older stock is used before newer stock, reducing food waste and preventing food from being used after its expiry date.
Explain why a sharp knife is generally safer than a blunt knife. Give two reasons.
Sharp knives require less force, are less likely to slip, and provide better control while cutting.
A student has completed their work and is waiting for others to finish. What should they not be doing? List at least 2 actions.
Distracting others, wandering around the room, handling equipment unnecessarily, or interfering with other workstations.
A fire blanket works by removing which part of the fire triangle?
Oxygen. It smothers the fire and prevents it from continuing to burn.