Food Hygiene Level 2 Challenge

Froggy Jumps

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About this activity

Food safety basics

Created by

James Sheriff

United Kingdom

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Froggy Jumps Food Hygiene Level 2 ChallengeOnline version Food safety basics by James Sheriff 1 What is the recommended handwashing duration after handling food? a 20 seconds b 2 minutes c 5 seconds 2 Which temperature range is the food danger zone where bacteria grow fastest? a 5–60°C b 60–100°C c 0–5°C 3 In a fridge, where should ready-to-eat foods be stored relative to raw meat? a In the freezer b Below raw meat c Above raw meat 4 What is the safe minimum internal cooking temperature for poultry? a 100°C (212°F) b 60°C (140°F) c 74°C (165°F) 5 After handling raw meat, what should you do? a Re-use the same utensils b Ignore it c Wash hands and sanitize surfaces 6 How should cleaning schedules be managed in a kitchen? a Regularly reviewed and logged b Annually only c Never updated 7 What does cross-contamination mean? a Mixing flavors b Equal cooking times c Transfer of pathogens between foods 8 Which thermometer is best for checking internal temps of foods? a Sugar thermometer b Probe thermometer c Infrared thermometer 9 Which signs indicate spoiled food? a Bright color b Bad odor or slimy texture c Fresh aroma 10 How should leftovers be cooled safely? a Leave at room temp b Freeze immediately without cooling c Cool to 4°C within 2 hours

Froggy Jumps

Food Hygiene Level 2 ChallengeOnline version

Food safety basics

by James Sheriff

What is the recommended handwashing duration after handling food?

20 seconds

2 minutes

5 seconds

Which temperature range is the food danger zone where bacteria grow fastest?

5–60°C

60–100°C

0–5°C

In a fridge, where should ready-to-eat foods be stored relative to raw meat?

In the freezer

Below raw meat

Above raw meat

What is the safe minimum internal cooking temperature for poultry?

100°C (212°F)

60°C (140°F)

74°C (165°F)

After handling raw meat, what should you do?

Re-use the same utensils

Ignore it

Wash hands and sanitize surfaces

How should cleaning schedules be managed in a kitchen?

Regularly reviewed and logged

Annually only

Never updated

What does cross-contamination mean?

Mixing flavors

Equal cooking times

Transfer of pathogens between foods

Which thermometer is best for checking internal temps of foods?

Sugar thermometer

Probe thermometer

Infrared thermometer

Which signs indicate spoiled food?

Bright color

Bad odor or slimy texture

Fresh aroma

How should leftovers be cooled safely?

Leave at room temp

Freeze immediately without cooling

Cool to 4°C within 2 hours

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Food Hygiene Level 2 Challenge

Froggy Jumps

About this activity

Created by

Download the paper version to play

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Food Hygiene Level 2 ChallengeOnline version

by James Sheriff

What is the recommended handwashing duration after handling food?

Which temperature range is the food danger zone where bacteria grow fastest?

In a fridge, where should ready-to-eat foods be stored relative to raw meat?

What is the safe minimum internal cooking temperature for poultry?

After handling raw meat, what should you do?

How should cleaning schedules be managed in a kitchen?

What does cross-contamination mean?

Which thermometer is best for checking internal temps of foods?

Which signs indicate spoiled food?

How should leftovers be cooled safely?

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