Hygiene & Safety

1. Keep your nails

• Neatly painted with nail varnish

• Short, neat and clean

• Long and dirty

What is the best reason for not wearing jewellery when handling food?

• It might get damaged

• It could fall into and contaminate food

• It will get in the way

• It doesn't create a good image

Always wash your hands...

• Before and after touching food , after touching refuse, using the toilet, coughing or sneezing, and after blowing your nose

• Once a day at least

• after handling fresh food only

Why should you use a blue waterproof dressing to cover a cut?

• They don’t need to be changed as often as fabric ones

• If they fall off, they can easily be seen

• They stop food from becoming contaminated

To clean effectively use

• A standard cloth and water

• A variety of cleaning chemicals

• Sunlight soap and a sponge

A detergent is used to

• help dissolve grease and remove dirt

• make dishes sparkle

• make your hand soft

A sanitizer

• keeps the chef sane

• combines a detergent and a disinfectant

• does not clean off grease and dirt, it is used after cleaning

A disinfectant...

• can be used to clarify stock

• cleans off grease and dirt

• is used to remove stubborn grease and dirt

• keeps levels of bacteria to a safe, low level

Which one of the following should be used in cleaning high-risk food production surfaces?

• Detergent

• Liquid soap

• Salt

• Santisers

Ambient means

• below zero

• chilled

• room temperature

• danger zone