🦠 Part 1: Food Safety Knowledge

1. What is the main reason we need to follow food safety practices?

To make food taste better

To prevent foodborne illnesses

To save money

To make cooking faster

2. At what temperature should your refrigerator be kept to slow bacteria growth?

10°C or below

4°C or below

15°C or below

0°C exactly

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

5 seconds

10 seconds

20 seconds

1 minute

🧼 Part 2: Hygiene Practices

4. Which of the following are important hygiene practices when preparing food? (Check all that apply)

Washing hands before and after handling food

Using the same cutting board for raw meat and vegetables

Tying back long hair

Wearing clean aprons or clothing

Covering cuts with waterproof plasters

Eating while preparing food

5. Fill in the blanks about cross-contamination:

Cross-contamination occurs when __________ from raw foods transfer to __________ foods. This can happen through dirty __________, cutting boards, or __________ that haven't been properly cleaned between uses.

🍖 Part 3: Food Storage and Temperature

6. Match the food storage practice with its purpose:

1. Store raw meat on bottom shelf

2. Keep hot food above 60°C

3. Cool food quickly after cooking

4. Check expiry dates regularly

A. Prevents bacteria from multiplying rapidly

B. Ensures food hasn't spoiled

C. Prevents drips onto other foods

D. Keeps bacteria from growing in warm food

7. What is the "danger zone" temperature range where bacteria multiply most rapidly?

🔍 Part 4: Identifying Safe and Unsafe Practices

8. Look at each scenario below and circle whether it is SAFE or UNSAFE:

Scenario A: Sarah washes her hands, then immediately handles raw chicken without gloves.

SAFE / UNSAFE

Scenario B: Mike uses separate cutting boards for raw meat and fresh vegetables.

SAFE / UNSAFE

Scenario C: Emma leaves cooked rice on the counter for 4 hours before putting it in the fridge.

SAFE / UNSAFE

Scenario D: Tom checks that chicken is cooked to 75°C internal temperature before serving.

SAFE / UNSAFE

9. Draw a simple diagram showing the correct way to wash your hands for food preparation:

💭 Part 5: Application and Reflection

10. Explain why it's important to keep raw and cooked foods separate:

11. Describe what happens to bacteria when food is left in the "danger zone" for too long:

12. List three signs that food may have gone bad and should not be eaten:

13. Personal Reflection: Write one specific action you will take to improve food safety in your own kitchen at home:

Food Safety and Hygiene

Food Safety and Hygiene

🦠 Part 1: Food Safety Knowledge

🧼 Part 2: Hygiene Practices

🍖 Part 3: Food Storage and Temperature

🔍 Part 4: Identifying Safe and Unsafe Practices

💭 Part 5: Application and Reflection

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