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Sushi Safety and Hygiene
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Sushi Safety and Hygiene
🍣 Part 1: Food Safety Knowledge
1. How long should you wash your hands before preparing food?
5 seconds
10 seconds
20 seconds
1 minute
2. Which of these actions help keep food safe? (Tick all that apply)
Washing hands with soap
Cleaning work surfaces
Tying back long hair
Wearing jewellery while cooking
Using clean utensils
3. What temperature should fish be stored at to keep it fresh and safe?
Room temperature (20°C)
Cool temperature (10°C)
Refrigerated (4°C or below)
Warm temperature (30°C)
4. True or False: It's safe to use the same knife for cutting vegetables and raw fish without washing it.
True
False
🧼 Part 2: Safety in Action
5. List the steps for proper hand washing before cooking:
Step 1: _________________________________
Step 2: _________________________________
Step 3: _________________________________
Step 4: _________________________________
6. Explain why we need to keep raw fish separate from other ingredients when making sushi:
7. What should you do if you cut yourself while preparing food?
8. Complete this safety checklist before making sushi:
Hands washed and dried
Hair tied back (if long)
Jewellery removed
Work surface cleaned
Clean utensils ready
Ingredients properly stored
🎯 Part 3: Apply Your Knowledge
9. Design a safety poster for the kitchen. Draw and label three important safety rules:
10. Extension Challenge: Research and explain what "cross-contamination" means in food preparation:
About This Worksheet
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