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Kitchen Hygiene and Bacteria
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Kitchen Hygiene and Bacteria
🦠 Part 1: Understanding Kitchen Bacteria
1. Which temperature range is known as the "danger zone" for bacterial growth?
0°C to 10°C
5°C to 60°C
20°C to 40°C
60°C to 100°C
2. How long should you wash your hands with soap and warm water?
5 seconds
10 seconds
20 seconds
1 minute
3. Which of these foods are high-risk for bacterial contamination? (Select all that apply)
Raw chicken
Cooked rice left at room temperature
Fresh bread
Dairy products
Raw eggs
4. What is cross-contamination?
Cooking food at the wrong temperature
Transferring harmful bacteria from one food to another
Eating food past its use-by date
Not washing vegetables before eating
🧽 Part 2: Kitchen Hygiene Practices
5. List three situations when you must wash your hands in the kitchen:
6. Explain why raw meat should be stored on the bottom shelf of the refrigerator:
7. Fill in the blanks:
Cooked food should be cooled and refrigerated within _______ hours of cooking. Leftovers should be reheated to at least _______°C before eating.
8. Describe two ways to prevent cross-contamination when preparing raw chicken and vegetables for the same meal:
⚠️ Part 3: Kitchen Safety Scenarios
9. You notice the kitchen sponge smells bad and looks dirty. What should you do and why?
10. Your friend drops a piece of chicken on the floor, picks it up, and puts it back on the cutting board. Explain what's wrong with this and what should be done instead:
11. Create a simple 4-step cleaning routine for kitchen surfaces after food preparation:
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