CHSW SESSION 8

What is the primary reason for washing hands before handling food?

• To avoid sticky hands

• To remove germs and bacteria

• To prevent dryness of the skin

• To make food preparation faster

How long should hands be washed with soap and water to ensure proper cleanliness?

• At least 5 seconds

• At least 10 seconds

• At least 20 seconds

• At least 30 seconds

Which of the following is NOT a recommended practice for food storage?

A) Keeping raw and cooked food separate
B) Storing perishable food in the refrigerator
C) Leaving cooked food at room temperature for more than 4 hours
D) Ensuring all containers are properly sealed

Answer: C) Leaving cooked food at room temperature for more than 4 hours

• Keeping raw and cooked food separate

• Storing perishable food in the refrigerator

• Leaving cooked food at room temperature for more than 4 hours

• Ensuring all containers are properly sealed

What is the recommended temperature for refrigerating perishable food?

• Below 8°C

• Below 5°C

• Below 10°C

• Below 12°C

What should be done if a food handler is feeling unwell or showing symptoms of illness (e.g., diarrhoea, vomiting)?

• Continue working but avoid touching food

• Inform a supervisor and stop handling food

• Wear gloves and continue working

• Only handle cooked food

Why is it important to keep raw meat separate from ready-to-eat food?

• To save storage space

• To prevent cross-contamination

• o improve the taste of food

• To avoid overcooking

What is the correct way to thaw frozen food?

• At room temperature

• Under running water

• In the refrigerator

• In direct sunlight

Which of the following is an example of poor hygiene practice during food preparation?

• Wearing gloves when handling food

• Using the same cutting board for raw and cooked food

• Cleaning work surfaces after food preparation

• Covering food with lids to protect it

What is the safest way to ensure that cooked food is safe for consumption?

• Taste the food to check if it’s fully cooked

• Cook food until it reaches the correct internal temperature

• Let the food cool at room temperature before eating

• Use high heat for a shorter cooking time

Why is it important to sanitise utensils and cutting boards after use?

• To prevent stains on the utensils

• To prevent the spread of bacteria and cross-contamination

• To avoid rusting of the utensils

• To make them look clean and shiny