Food Safety Answer Key

Name:

Date:

🍎 Part 1: Multiple Choice Answers

1. What is the safest temperature to store food in the refrigerator?

8°C

✓

4°C

10°C

6°C

2. Which of these foods are high-risk for food poisoning? (Select all that apply)

✓

Raw chicken

Dried pasta

✓

Dairy products

✓

Seafood

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

10 seconds

✓

20 seconds

5 seconds

30 seconds

4. What does the "use by" date on food packaging indicate?

When food tastes best

✓

When food becomes unsafe to eat

When food should be sold by

A suggestion only

5. Which cooking method kills harmful bacteria most effectively?

Cooking to 60°C

✓

Cooking to 75°C or above

Cooking to 50°C

Cooking until warm

📝 Part 2: Short Answer Responses

6. List three ways to prevent cross-contamination in the kitchen:

Sample answers (accept any three):
• Use separate chopping boards for raw meat and vegetables
• Wash hands between handling different foods
• Store raw meat on bottom shelf of fridge
• Clean surfaces between food preparation
• Use separate utensils for raw and cooked foods
• Cover food properly during storage

7. Explain why the "danger zone" temperature range (5°C-60°C) is important for food safety:

Key points to look for:
• Bacteria multiply rapidly in this temperature range
• Food should not be left in this zone for more than 2 hours
• Keep cold food cold (below 5°C) and hot food hot (above 60°C)
• This range allows harmful bacteria to reach dangerous levels

8. Describe the correct way to defrost frozen meat safely:

Accept any of these methods:
• In the refrigerator (slowest but safest)
• In cold water (change water every 30 minutes)
• In the microwave (cook immediately after)
• NOT acceptable: Room temperature, warm water, or leaving out on bench

🎯 Marking Guide & Success Criteria

WALT: We Are Learning To understand basic food safety principles

Success Criteria:

✓ Identify correct storage temperatures
✓ Recognise high-risk foods
✓ Understand proper hygiene practices
✓ Explain cross-contamination prevention

Differentiation Notes:

For students with dyslexia: Allow verbal responses or use of assistive technology
Extension: Ask advanced learners to research specific foodborne illnesses
Support: Provide visual aids or simplified language versions

Total Score: ___/12 (Multiple choice: 7 marks, Short answers: 5 marks)