🦠 Part 1: Food Safety Knowledge

1. What temperature should your refrigerator be kept at to slow bacteria growth?

10°C or below

4°C or below

15°C or below

Room temperature

2. How long should you wash your hands with soap before handling food?

5 seconds

10 seconds

20 seconds

1 minute

3. Which of these foods are considered high-risk for food poisoning? (Check all that apply)

Raw chicken

Cooked rice left out overnight

Fresh bread

Dairy products past their use-by date

Raw eggs

Canned vegetables (unopened)

🧼 Part 2: Hygiene Practices

4. Fill in the blanks about proper hand washing:

Before washing your hands, remove any _____________ and watches. Use _____________ water and apply soap. Scrub for at least _____________ seconds, making sure to clean between your _____________ and under your _____________. Rinse thoroughly and dry with a _____________ towel.

5. List three times when you MUST wash your hands during food preparation:

6. What does cross-contamination mean in food safety?

🔬 Part 3: Understanding Bacteria Growth

7. Match the temperature ranges with their effects on bacteria:

1. Below 4°C

2. 4°C - 60°C

3. Above 75°C

4. Room temperature (20°C)

A. Danger zone - bacteria multiply rapidly

B. Bacteria growth slowed significantly

C. Most bacteria are killed

D. Bacteria multiply quickly

8. Draw and label a simple diagram showing how bacteria multiply on food over time when left at room temperature:

📋 Part 4: Safe or Unsafe? Scenario Analysis

9. For each scenario below, circle whether it's SAFE or UNSAFE and explain why:

Scenario A: Jamie uses the same chopping board to cut raw chicken, then immediately cuts vegetables for a salad without washing the board.

SAFE

UNSAFE

Explanation: ________________________________________________

Scenario B: Sarah checks the use-by date on milk (expires tomorrow), smells it to make sure it's fresh, then uses it in her cooking.

SAFE

UNSAFE

Explanation: ________________________________________________

Scenario C: Tom leaves cooked pasta on the kitchen bench for 4 hours, then puts it in the fridge to eat later.

SAFE

UNSAFE

Explanation: ________________________________________________

🏠 Part 5: Personal Reflection and Application

10. Describe two food safety practices you currently do well at home:

11. Identify one food safety habit you could improve and explain how you will change it:

12. Why is it important for teenagers to understand food safety and hygiene? Give at least two reasons:

13. Write one specific action you commit to taking this week to improve food safety in your home or school environment:

Food Safety and Hygiene

Food Safety and Hygiene

🦠 Part 1: Food Safety Knowledge

🧼 Part 2: Hygiene Practices

🔬 Part 3: Understanding Bacteria Growth

📋 Part 4: Safe or Unsafe? Scenario Analysis

🏠 Part 5: Personal Reflection and Application

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