| Name: ______________________________ | Date: ______________ |
Instructions
- Read the kitchen safety information carefully.
- Answer each question using complete thoughts when asked.
- Use the temperature facts to explain how food stays safe.
- Check your answers after finishing.
Example: A cooked chicken dish has been left at room temperature for five hours. Is it safe to serve? Explain why.
Answer: No. Bacteria can multiply quickly when food stays between 5°C and 60°C for too long, so the dish should be discarded.
Part 1: Kitchen Detective Reading
Read this information, then answer the questions: Food hygiene prevents harmful microorganisms from contaminating food. Wash hands with soap and warm water before preparing food, after using the toilet, after touching raw meat, and after touching rubbish. Keep raw meat, poultry, seafood, and eggs separate from ready-to-eat foods. Bacteria grow quickly in the danger zone between 5°C and 60°C. Keep cold food at 5°C or below and keep hot food at 60°C or above. Cook food thoroughly, and use a clean food thermometer when possible. Refrigerate perishable food within two hours, or within one hour if the surrounding temperature is above 32°C.
1. Why should people wash their hands after touching raw meat? |
2. What is the food temperature danger zone? |
3. What temperature or lower should cold food be kept at? |
4. What temperature or higher should hot food be kept at? |
5. How soon should perishable food usually be refrigerated? |
Part 2: Hygiene Habits
Complete each sentence with the missing food-safety word or phrase.
6. A person should wash their hands with soap and __________ water before preparing food.
7. Raw chicken should be kept separate from foods that are ready to be __________.
8. A clean food __________ can help check whether food has reached a safe temperature.
9. Perishable food should be refrigerated within __________ hours in normal room conditions.
10. After touching rubbish, a food handler should wash their __________.
Part 3: Temperature Tracker
Choose the best answer for each food-safety situation.
11. Which temperature is inside the danger zone?
| ○ A. 2°C | ○ B. 8°C |
| ○ C. 65°C | ○ D. 75°C |
12. Which action is safest for a hot casserole waiting to be served?
| ○ A. Keep it at 20°C | ○ B. Keep it at 45°C |
| ○ C. Keep it at 60°C or above | ○ D. Leave it uncovered overnight |
13. Why is the danger zone unsafe?
| ○ A. Food becomes frozen | ○ B. Bacteria can multiply quickly |
| ○ C. Food loses all its water | ○ D. Food becomes impossible to cook |
14. Which temperature is most suitable for a refrigerator?
| ○ A. 3°C | ○ B. 25°C |
| ○ C. 55°C | ○ D. 70°C |
Part 4: Safe or Risky
Write True if the statement is correct or False if it is not.
15. A person should wash their hands after touching raw poultry before handling salad ingredients. True / False
16. Food kept at 40°C is outside the danger zone. True / False
17. Using the same unwashed cutting board for raw chicken and bread can cause cross-contamination. True / False
18. A food handler can prepare food safely without covering a fresh cut on their hand. True / False
19. Perishable food should normally be chilled within two hours. True / False
Part 5: Food-Safety Scenarios (optional challenge)
Solve each kitchen scenario and give a safe action or answer.
20. A bowl of cooked rice is left on a counter at 22°C from 12:00 until 15:00. How long has it been in the danger zone, and what should happen to it? Answer: __________ |
21. A refrigerator is measured at 7°C. Is this at or below the recommended maximum of 5°C? What should you do? Answer: __________ |
22. A cook touches raw beef, answers a phone, and then slices bread without washing their hands. What food-safety problem could occur? Answer: __________ |
23. A pot of soup is being held at 63°C. Is it above the minimum hot-holding temperature of 60°C? Answer: __________ °C |
Answer Key
| 1. | To remove harmful microorganisms and prevent them from spreading to other food or surfaces. |
| 2. | The danger zone is between 5°C and 60°C. |
| 3. | 5°C or lower. |
| 4. | 60°C or higher. |
| 5. | Within two hours. |
| 6. | warm |
| 7. | eaten |
| 8. | thermometer |
| 9. | two |
| 10. | hands |
| 11. | B (8°C) |
| 12. | C (Keep it at 60°C or above) |
| 13. | B (Bacteria can multiply quickly) |
| 14. | A (3°C) |
| 15. | True |
| 16. | False |
| 17. | True |
| 18. | False |
| 19. | True |
| 20. | 3 hours; it should be discarded because it has been in the danger zone too long. |
| 21. | No; adjust or repair the refrigerator so it reaches 5°C or below, then check the food. |
| 22. | Cross-contamination could transfer harmful microorganisms from the raw beef to the bread. |
| 23. | Yes, it is 3°C above the minimum. °C |