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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