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Food Safety
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Food Safety
Help prepare a safe shared lunch. Read each situation and choose or explain the safest action. Use New Zealand food safety guidance: keep chilled food at 5°C or colder, keep hot food hot, and do not leave perishable food at room temperature for more than 2 hours.
Spot the safe choice
Read each question carefully. Circle one answer unless the question says to choose more than one.
1.The fridge thermometer reads 8°C. What should you do to make chilled food safer? Choose one.
- Turn the fridge colder and check that it reaches 5°C or below.
- Leave it as it is because any temperature is safe.
- Put raw chicken on the top shelf beside ready-to-eat food.
- Switch the fridge off overnight.
2.Choose all the foods that need careful chilling because they can support harmful bacteria more readily.
- Raw chicken
- Cooked rice
- Dried crackers
- Fresh cream
3.Before making sandwiches, what is the best way to wash your hands?
- Rinse briefly with cold water only.
- Use soap and running water, rubbing all parts of your hands for about 20 seconds, then dry them.
- Wipe your hands on a clean tea towel.
- Wear gloves instead of washing.
4.A packet says “use by yesterday”. What is the safest choice?
- Eat it if it smells normal.
- Cook it for longer than usual.
- Do not eat it; follow the use-by date.
- Freeze it today and eat it next week.
5.A chicken dish is ready to serve. Which action best checks that it has been cooked safely?
- Check the thickest part reaches at least 75°C.
- Check that the outside looks brown.
- Warm it until it feels hot on the outside.
- Let it sit on the bench until everyone arrives.
Solve the lunch-prep problems
Use your food-safety knowledge to explain a practical next step.
6.Raw chicken has been cut on a chopping board. Name two things to do before using the board and knife for salad vegetables.
7.A container of cooked rice has been sitting on the kitchen bench for 3 hours. What should happen to it, and why?
8.Frozen mince is needed for dinner. Describe one safe way to defrost it.
9.Write a two-step plan to keep hot soup safe while it is waiting to be served.
10.Explain why raw meat should be stored below ready-to-eat foods in the fridge.
3 printable pages
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Page 2
Page 3
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