Food Hygiene and Cross Contamination Quiz Welcome to the Food Hygiene and Cross Contamination QuizWhat should our approach to food safety be? Plan to do a thorough clean of the areas where food is prepared, at least once a month Anticipate food safety problems before they actually occur and take appropriate steps to prevent them from happening Monitor and keep an eye out for anyone who might become ill as a result of poor hygiene practice None What are our responsibilities for food safety? We are required by law to produce food that is safe to eat It is up to others to tell us if they believe food that we serve is past its sell by date We must always show parents our menus, that way they will know that food for their children is safe for them to eat None Name three things that food handlers are required to do: Keep themselves clean Wear suitable footwear Know all the ingredients for a lasagne Report foodborne illness or skin condition to supervisor Wear suitable protective clothing Name four things that could cause contamination of food? Bacteria Bad Breath Foreign objects Pesticides Too many cooks in the kitchen Cleaning products What does the Early Years Foundation Stage Statutory Framework say about where food should be prepared? All food must be prepared in a dedicated kitchen An adequately equipped area must provide healthy meals, snacks and drinks for children Food should be prepared on tables away from the children None Name four high risk foods? Cooked Meats Cabbage Eggs McDonalds Beefburgers Cooked Rice Avocado Shellfish Name three things that are important to ensure safe storage of food? Fridge temperatures are at the right levels to store food The fridge is big enough to have lots of food in it at any one time Raw and cooked foods are kept safety in a fridge and protected from contamination Labels on foods must always face outwards so that everyone can read them clearly Stock control of perishable foods is manged effectively to ensure that all foods remain safe to eat What does the Early Years Foundation Stage Statutory Framework say about those who prepare food? They have to be qualified to do so They must be competent to prepare and handle food They must know how to sterilise bottles for babies None Which of the eight well-being SHANARRI factors in the Scottish Getting it right for every child (GIRFEC) approach relates to effective food hygiene practice? Safe Healthy Achieving Nurtured Active Respected Responsible Included Time's upAndrew Baker2022-03-24T16:04:34+00:00March 24th, 2022|
