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Kitchen Safety
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Name:Date:
Kitchen Safety
Answer each question. For the multiple-choice question marked “Select all”, more than one option is correct.
Food safety and hygiene
1.What minimum internal temperature should cooked chicken reach to be safe to eat?
- 60°C
- 65°C
- 75°C
- 90°C
2.A cooked meal is being reheated. What should you do to help make sure it is safe to eat?
3.Why should you use separate, clean equipment for raw chicken and ready-to-eat food?
4.Give two safety reasons to tie back long hair before preparing food.
Safe kitchen practices
5.Select all the safe knife practices.
- Use a stable chopping board.
- Carry a knife with its point down and blade close to your side.
- Leave a knife hidden in a sink of washing-up water.
- Keep knives clean and in good condition.
- Try to catch a knife if it slips off the bench.
- Keep your fingers clear of the blade while cutting.
6.A pan of cooking oil catches fire. What should you do, and what must you never do?
7.Match each kitchen hazard with its most likely immediate risk.
- A wet patch on a tiled floor
- A knife left at the edge of a bench
- A hot oven tray
- Raw meat juice on a salad board
- A trailing electrical cord
- A tea towel touching a gas flame
- Someone may cut themselves or the knife may fall
- Harmful bacteria may contaminate ready-to-eat food
- Someone may suffer a burn
- The towel may catch fire
- Someone may trip or pull an appliance down
- A person may slip and fall
Spot risks and prevent injuries
8.Use this hazard list: a spill on the floor; a knife left near the bench edge; a saucepan handle sticking out; a tea towel near a flame; and long hair left untied. Name three hazards from the list and give one practical action to reduce each risk.
9.Explain why each action is risky: leaving a saucepan handle sticking out, skipping handwashing after handling raw meat, and wearing loose sleeves near a flame.
10.Name three items of clothing or protective equipment that can help reduce injuries when cooking, and state what each protects.
3 printable pages
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Page 2
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