Personal Hygiene
What should you always wash before handling food?
Hands
Which chopping board colour is used for raw meat?
Red
What is the “danger zone” temperature range where bacteria grow fastest?
5°C to 60°C
What should you always do before and after handling raw meat?
Wash hands
True or False - You should wear nail polish when preparing food?
False
What is cross-contamination?
Transfer of harmful bacteria from one food/surface to another
What temperature should cooked poultry reach inside?
75°C
Why should spills be cleaned up immediately?
To prevent slips and accidents
What should you do if you have long hair while cooking?
Tie it back / wear a hairnet
Why should raw and cooked foods be stored separately?
To prevent raw bacteria contaminating cooked food
At what temperature should a fridge be kept?
0–5°C
What type of cloth should be used to wipe benches?
Clean, sanitised cloth (or disposable paper towel)
Why should you cover cuts with a blue waterproof bandage?
To stop bacteria spreading and so it’s visible if it falls off
Name one example of a food that commonly causes cross-contamination.
Raw chicken (or raw meat, raw seafood, etc.)
At what temperature should hot food be kept if not served immediately?
60°C or above
What should you never use to taste-test food while cooking?
The same spoon repeatedly
Name two reasons why jewellery should not be worn in the kitchen.
Can fall into food; Harbours bacteria
Give two ways to prevent cross-contamination when preparing food
Wash hands, use separate boards, clean equipment, store foods separately
How long can food safely stay in the “danger zone” before it must be thrown out?
2 hours (up to 4 hours depending on guidelines, but 2 is safest for school)
Name three critical cleaning tasks at the end of a practical lesson.
Wash dishes, sanitise benches, check drawers have all 11 items, pack away equipment, take off apron