Kitchen Safety and Hygiene

Name:

Date:

📚 Part 1: Quick Check & Success Criteria

Success criteria: By the end of this worksheet you can: - name 2 hygienic and 2 unhygienic practices; - describe 3 kitchen hazards and a safety measure for each; - explain correct handwashing steps and why they matter; - state the danger zone (5°C–60°C) and a safe cooking temperature for chicken (75°C+).

1. Which of the following is an example of a hygienic practice?

Wearing a clean apron and tying hair back

Tasting food with the same spoon repeatedly

Leaving raw meat uncovered on the bench

2. Check all the correct steps for effective hand washing:

Wet hands, apply soap, scrub for 20 seconds, rinse, dry

Use hand sanitiser only if hands are visibly dirty

Scrub under nails and between fingers

Quickly rinse with cold water for 5 seconds

3. What is the "danger zone" temperature range where bacteria grow quickly?

0°C to 4°C

5°C to 60°C

65°C to 100°C

4. Which item is NOT safe to wear while cooking?

Tied-back hair or hair net

Covered, closed-toe shoes

Long, dangling jewellery

✏️ Part 2: Short Answers & Practical

5. List two hygienic and two unhygienic practices in the kitchen.

6. Name three common kitchen hazards and one safety measure for each (brief list).

7. Describe the handwashing steps in order and explain why scrubbing for 20 seconds matters.

8. Explain what the danger zone is and write a safe internal cooking temperature for chicken in °C.

Differentiation strategies: Use images and numbered steps for learners who need visual support; allow short bullet answers or sentence starters for EAL students; provide one-to-one prompts or a checklist for students needing extra support.

Extension activity (advanced learners): Research a common foodborne bacterium (e.g. Salmonella) and create a short digital poster explaining how temperature and hygiene prevent illness. Be ready to present one key prevention tip to the class.