Food Safety

Question 1

What is the temperature of a freezer?

Answer 1

-18 degrees celsius

Question 2

Between which temperature should a fridge be?

Answer 2

Between 0 - 5 degrees celsius

Question 3

Between which temperatures is a danger zone?

Answer 3

5 - 63 degrees celsius

Question 4

What happens to bacteria in a freezer?

Answer 4

There are prevented from multiplying

Question 5

What four things are need for bacteria to multiply?

Answer 5

Food, warmth, moisture and time

Question 6

What is the term used when bacteria is passed from one food to another?

Answer 6

Cross-contamination

Question 7

Give 4 ways to prevent cross contamination.

Answer 7

1. Use colour coded chopping boards and knives.
2. Use clean equipment for raw and cooked foods.
3. Clean and sanitise workshops between uses.
4. ALWAYS was your hands after handling raw meat

Question 8

What colour chopping board should you use for raw meat?

Hint: Colour of blood

Answer 8

Red

Question 9

What colour chopping board should you use for vegetables?

Hint: colour of mud that there grown in

Answer 9

Brown

Question 10

What colour chopping board should you use for fruit and salad?

Hint: colour of the salad

Answer 10

Green

Question 11

What colour chopping board should you use for dairy and bread?

Hint: colour of milk

Answer 11

White

Question 12

What colour chopping board should you use for cooked meat?

Hint: colour of egg yolk

Answer 12

Yellow

Question 13

What colour chopping board should you use for fish?

Hint: The colour of the sea, where its caught

Answer 13

Blue

Question 14

Define high risk foods?

Answer 14

Food that support the multiplication allow harmful bacteria

Question 15

Define low risk foods?

Answer 15

Food that don’t support the multiplication of bacteria. Often are dry food or food containing high concentrations of sugar, salt and acid

Question 16

Name 6 low risks foods?

Answer 16

Cereal, Dried Pasta, bread, biscuit, jam, tinned food

Question 17

Name 6 high risk foods?

Answer 17

Meat, fish cooked rice, ready-made meals, prepared salads, eggs

Question 18

Give four examples when you should wash your hands.

Answer 18

1. After the toilet
2. After touching your face,hair body or clothing
3. Before and after handling raw foods like meat and poultry.
4. After taking out the rubbish.
5. After sneezing, blowing your nose/ using a tisue.
6. After handling chemicals.
7. After eating or drinking