Download General Hygiene Homework Question

General Hygiene Homework Question
Q1
The following instruction was found on the packaging of an oven ready
chicken.
Instruction: Cook until juices run clear
Give two reasons why this instruction is important.
Reason 1 ________________________________________________________
_________________________________________________________________
_________________________________________________________________
Reason 2 ________________________________________________________
_________________________________________________________________
(c) Cooking instruction on oven ready chicken
Instruction is important because:
• this will show that the chicken has been thoroughly/properly cooked
• this will show that the chicken has been cooked for long enough/to kill food poisoning bacteria
• this will show that the chicken is safe to eat/prevents food poisoning
• this will show that the temperature inside the chicken has reached a high enough temperature (72/75°C) to kill
food poisoning bacteria.
Accept salmonella etc rather than food poisoning
ONE MARK for each correct explanation.
TOTAL TWO MARKS
(d)
Q3
Kitchen hygiene is important when preparing food in a restaurant, to
prevent food poisoning.
Identify two kitchen hygiene rules and give a different explanation why
each rule is important.
Rule 1
Explanation ______________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
Rule 2
Explanation ______________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
(b) Kitchen hygiene rules
Rule (1 mark) Explanation (1 mark)
Storage
• Store raw and cooked food
separately
• To prevent cross contamination (or
a good explanation of cross
contamination)
• Store raw food below cooked food
in the fridge
• Keep food cool/store in the fridge • To prevent bacterial multiplication
• Check date marks/‘use by’ on food • Food may contain unacceptable
levels of bacteria if not in date
• Cover food at all times • To prevent contamination by
bacteria/pests
Preparation
• Have separate facilities for
food/hand washing
• To prevent spreading bacteria
• Use separate equipment for raw
and cooked food
• To prevent cross contamination (or
a good explanation of cross
contamination)
• Ensure equipment/surfaces are
properly cleaned before preparing
food
• To prevent transfer of bacteria from
unclean equipment/work surface to
food
• To prevent cross contamination (or
a good explanation of cross
contamination)
Cleaning
• Wipe spills immediately • To prevent spread of bacteria
• ‘Clean as you go’ • To prevent infestation of pests
contaminating food
• Disinfect/change cloths regularly • To prevent spread of bacteria
• Use disposable cloths • To prevent bacteria multiplying
• Use (very) hot water/bactericidal
detergent for washing dishes
• To kill bacteria
Page 4
ONE MARK for each of two kitchen hygiene rules
ONE MARK for each of two different explanations
TOTAL FOUR MARKS