🧼 Part 1: Personal Hygiene in the Kitchen

1. Which of the following are essential personal hygiene practices before cooking? (Check all that apply)

Wash hands with soap and warm water for at least 20 seconds

Tie back long hair

Remove jewellery and watches

Wear clean apron or clothing

Cover cuts and wounds with waterproof plasters

2. What is the correct water temperature for washing hands in a commercial kitchen?

Cold water (below 10°C)

Lukewarm water (20-30°C)

Warm water (35-45°C)

Hot water (above 60°C)

3. Draw and label the correct handwashing technique (include all 6 steps):

🌡️ Part 2: Temperature Control and Food Storage

4. Fill in the blanks about the temperature danger zone:

The temperature danger zone is between ______°C and ______°C. Bacteria multiply rapidly in this range, so food should not be left in this zone for more than ______ hours.

5. What is the correct refrigerator temperature for storing perishable foods?

0°C to 2°C

2°C to 5°C

5°C to 8°C

8°C to 10°C

6. Match the food items with their correct storage locations:

1. Raw chicken

2. Fresh vegetables

3. Dairy products

4. Frozen meat

5. Bread and cereals

A. Freezer at -18°C

B. Bottom shelf of refrigerator

C. Cool, dry pantry

D. Crisper drawer in refrigerator

E. Middle shelf of refrigerator

🔪 Part 3: Cross-Contamination Prevention

7. What is cross-contamination?

8. Which colour-coded chopping board should be used for each food type in New Zealand commercial kitchens?

Raw meat: ____________

Cooked meat: ____________

Vegetables: ____________

Fish and seafood: ____________

Dairy products: ____________

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

🧽 Part 4: Cleaning and Sanitising

10. What is the difference between cleaning and sanitising?

11. Put the following steps for cleaning equipment in the correct order (number 1-5):

_____ Rinse with clean water

_____ Scrape and remove food debris

_____ Air dry or dry with clean cloth

_____ Wash with hot soapy water

_____ Sanitise with approved sanitiser

12. Which cleaning products are safe to use in food preparation areas? (Check all that apply)

Food-grade sanitiser

Household bleach

Hot soapy water

Antibacterial spray

Commercial kitchen degreaser

📚 Part 5: Research Task

13. Research the New Zealand Food Safety Authority (MPI - Ministry for Primary Industries). Find and write down:

a) What does MPI stand for? ________________________________

b) Name two food safety regulations that apply to commercial kitchens in New Zealand:

c) What is a Food Control Plan and who needs one?

14. Case Study: You notice a classmate has come to cooking class with a bandaged cut on their finger. They want to start preparing food immediately. What should they do to ensure food safety?