Category 1: Food Poisoning
This happens when you eat food contaminated with harmful bacteria.
This happens when you eat food contaminated with harmful bacteria.
This is the safest place to store raw meat in the fridge.
What is the bottom shelf?
This is the temperature range where bacteria grow the fastest.
What is 5°C to 60°C?
This occurs when bacteria spread from one surface or food to another.
What is cross contamination?
Hair should be tied back or covered with this.
What is a hair net / hat?
Name one common symptom of food poisoning.
What is vomiting / diarrhoea / stomach cramps / nausea?
This should always be used to cover food before placing it in the fridge.
What is plastic wrap / airtight container?
Hot food should be kept above this temperature.
What is 60°C?
You should use separate ones of these when cutting raw meat and vegetables.
What are cutting boards?
This should be done before and after handling food.
What is washing hands?
This bacteria is commonly found in raw chicken and can cause illness.
What is Salmonella?
You should not store cooked food next to this type of food.
What is raw food (especially raw meat)?
Cold food should be kept below this temperature.
What is 5°C?
Hands should be washed after handling this type of food.
What is raw meat?
You should not prepare food if you have this.
What is illness (e.g. vomiting, diarrhoea)?
Food poisoning can be caused by bacteria, viruses, or this third type of contaminant.
What are toxins?
This process involves labelling food with dates to ensure it is used in time.
What is date marking / labelling?
Food should not be left in the danger zone for longer than this.
What is 2 hours? (or 4 hours max rule depending on teaching)
This colour-coded system helps prevent cross contamination in kitchens.
What is colour-coded chopping boards?
This is the correct way to thaw frozen food safely.
What is in the fridge / microwave (not on bench)?
This is the most important hygiene practice to prevent food poisoning.
What is washing hands?
This rule means “first in, first out” when using stored food.
What is FIFO?
This kitchen tool is used to check food temperatures.
What is a food thermometer?
Name one surface that must be sanitised after food prep.
What is benches / knives / utensils?
Food should be reheated to this temperature to be safe.
What is 75°C?