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Kitchen Hygiene and Bacteria

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Kitchen Hygiene and Bacteria

Kitchen hygiene illustration

🦠 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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