Food Safety – Hygiene, Cross-Contamination, Temperatures
Food technology
high_school
10 questions
~20 mins
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About This Worksheet
A comprehensive Food Technology worksheet on Food Safety – Hygiene, cross-contamination, temperatures for high school students. Includes a variety of question types including multiple choice, short answer, and true/false questions.
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Food Safety – Hygiene, Cross-Contamination, Temperatures
Subject: Food technologyGrade: high_school
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Food Safety – Hygiene, Cross-Contamination, Temperatures
Food Technology
Instructions: Read each question carefully and provide your answers in the space provided. For multiple choice questions, circle the correct option. For short answer questions, write your response in the space given. True/false questions require you to indicate whether the statement is true or false.
A
Multiple Choice Questions
Select the correct answer for each question.
1.
What is the primary cause of foodborne illness?
AA) Contaminated water
BB) Improper cooking temperatures
CC) Cross-contamination
DD) All of the above
2.
Which temperature range is considered the 'danger zone' for food safety?
AA) 0-5°C
BB) 5-60°C
CC) 60-75°C
DD) 75-100°C
3.
How long can perishable foods typically be left out at room temperature before they become unsafe to eat?
AA) 1 hour
BB) 2 hours
CC) 4 hours
DD) 8 hours
4.
What is the first step in preventing cross-contamination in the kitchen?
AA) Cooking food thoroughly
BB) Washing hands
CC) Storing food properly
DD) Using separate cutting boards
5.
Which of the following is NOT a safe food storage practice?
AA) Keeping raw meat at the bottom shelf
BB) Storing leftovers in shallow containers
CC) Using the same cutting board for raw meat and vegetables
DD) Labeling food with dates
6.
What should you do if you suspect food has been contaminated?
AA) Cook it longer
BB) Smell it
CC) Discard it
DD) Wash it
7.
What is the minimum internal cooking temperature for poultry?
AA) 60°C
BB) 70°C
CC) 75°C
DD) 85°C
8.
Which of the following is a symptom of foodborne illness?
AA) Fever
BB) Headache
CC) Nausea
DD) All of the above
9.
How often should you wash your hands when preparing food?
AA) Once a day
BB) Before and after handling food
CC) Only after using the restroom
DD) Only when they look dirty
10.
Which is the best way to thaw frozen food?
AA) On the kitchen counter
BB) In the refrigerator
CC) Under hot water
DD) In the microwave only
B
True/False Questions
Circle True or False for each statement.
1.
Handwashing with soap is not necessary if your hands look clean.
2.
Raw meat should be stored above ready-to-eat foods in the refrigerator.
3.
It is safe to eat food that has been left out overnight if it looks and smells fine.
C
Short Answer Questions
Answer each question in the space provided.
1.
Define cross-contamination.
2.
List three practices for maintaining kitchen hygiene.
3.
What is the recommended refrigerator temperature for safe food storage?
4.
Explain why it is important to cook food to the right temperature.
5.
Name two common foodborne pathogens.
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Details
- Created
- 4/14/2025
- Updated
- 12/29/2025
- Type
- worksheet