Question 1

What is the difference between a 'use by' date and a 'best before' date?

Accepted Answer

A 'use by' date is about safety: you must not eat food after this date, even if it looks and smells fine, because harmful bacteria may have grown. A 'best before' date is about quality: the food may be safe to eat after this date but might have lost texture, flavour, or nutritional value. Always follow 'use by' dates strictly, especially for meat, fish, and dairy.

Question 2

How long should I wash my hands for when handling food?

Accepted Answer

You should wash your hands for at least 20 seconds with warm water and soap. This is about the time it takes to sing 'Happy Birthday' twice. Make sure to clean between fingers, under nails, and up to the wrists. Handwashing must be done before starting work, after touching raw food, after using the toilet, after breaks, and after handling rubbish.

Question 3

What temperature should a fridge be set to?

Accepted Answer

A fridge should be set to 5°C or below. This temperature slows down the growth of most harmful bacteria. It's important to use a fridge thermometer to check, as the dial setting may not be accurate. Keep the fridge door closed as much as possible and avoid overfilling it, as this can block air circulation and cause warm spots.

Question 4

Can I refreeze food that has been defrosted?

Accepted Answer

You should not refreeze raw food that has been defrosted, because bacteria may have multiplied during thawing. However, if you cook the defrosted food thoroughly (until it reaches 75°C or above), you can then freeze the cooked food. Always label and date food to keep track. For safety, defrost food in the fridge, not at room temperature.

Question 5

What is cross-contamination and how can I prevent it?

Accepted Answer

Cross-contamination is the transfer of harmful bacteria from one food (usually raw) to another. It can happen through direct contact, via hands, utensils, chopping boards, or work surfaces. To prevent it: use separate colour-coded chopping boards (red for raw meat, green for salad, etc.), wash hands after handling raw food, store raw meat on the bottom shelf of the fridge, and use separate utensils for raw and cooked foods.

Question 6

Do I need to wear a hairnet in a catering kitchen?

Accepted Answer

Yes, if you have long hair, you must tie it back and wear a hairnet or hat to prevent hair from falling into food. Even short hair should be covered to stop dandruff or loose hairs contaminating food. Hair is a physical contaminant. Also, avoid touching your hair while working, and if you do, wash your hands immediately.

QNUK Level 1 Award in Food Safety in Catering (RQF)

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