1.2 Potential Hazards and risks in the cooking environment - S Hickenbottom | Library

Required

1

Which one of the following is the correct colour-coded chopping board to prepare raw meat?

Green

Yellow

Red

Blue

Required

1

A blue plaster found in food.

Mould growing on the surface of food. 

A piece of jewellery found in food.

Non-food-safe oil used for food equipment.

Required

10

Contamination by chemicals present in food.

Contamination from physical objects like hair.

Contamination by harmful microorganisms like bacteria or viruses.

Contamination from expired food products.

Required

1

Physical damage to food from cutting.

Bacterial growth on food surfaces.

Presence of harmful substances like pesticides or cleaning agents.

Improper cooking methods used in food prep.

Required

1

Presence of harmful bacteria in food.

Use of expired food ingredients.

Incorrect food storage techniques.

Foreign objects like glass, hair, or plastic in food.

Required

1

Cooking food at incorrect temperatures.

Storing food in the wrong places.

Transfer of pathogens between food through improper handling.

Combining different ingredients in recipes.

Required

1

Mold growing on food items.

Pieces of plastic in a dish.

Pesticide residues on fruits and vegetables.

Undercooked meats served at restaurants.

Required

1

Using expired ingredients in recipes.

Mixing raw and cooked foods together without cleaning.

Improper cooking temperatures for meats.

Storing food in non-sealed containers.

Required

1

Allergen contamination: nuts and gluten.

Chemical contamination: cleaning products and pesticides.

Physical contamination: hair and glass shards.

Biological contamination: bacteria, viruses, and parasites.