Page 137 of Food Hygiene workbook

In the kitchen , your normal clothes must first be [1] a) head b) overalls c) removed d) thrown or covered with protective clothing. Protective clothing should not be worn outside the kitchen. Protective clothing includes:

[2] a) aprons b) head c) stored [3] a) coverings b) footwear c) head d) thrown ( hat , hairnet ) protects food from your hair and parasites

[4] a) coverings b) gloves c) overalls d) overalls protects food from bacteria on your hands

[5] a) overalls b) pest c) removed d) stored protects food from hazards on your clothes

[6] a) aprons b) head c) removed protects your [7] a) overalls b) removed c) stored from dirt and food waste

[8] a) footwear b) removed c) thrown wear different shoes to your normal outside shoes

Page 141 of Food Hygiene workbook

Cleaning water might contain dirt, grease and bacteria. Avoid contact with food preparation areas by [9] a) aprons b) overalls c) pest d) throwing waste water down a drain or separate sink. If too much food has been prepared it must be [10] a) footwear b) removed c) removed d) thrown away at the end of the day.

All food waste should be [11] a) coverings b) gloves c) removed d) stored in bins with lids. At the end of each day, waste food should be [12] a) footwear b) removed c) throwing d) thrown from the kitchen and placed in an external bin. This will prevent bacteria growing over night at room temperature. It will also help to stop [13] a) footwear b) gloves c) overalls d) pest infestation.