The 4 Cs of Food Safety Revision Cards

Flashcards covering key questions and answers about the 4 Cs of food safety: cleaning, cooking, chilling, and cross-contamination.

What are the 4 Cs of food safety?

Cleaning, Cooking, Chilling and Cross-contamination.

Why are the 4 Cs important?

They help keep food safe and reduce the risk of food poisoning.

What does cleaning help to remove?

Dirt, food waste and harmful bacteria.

Why should food preparation surfaces be cleaned regularly?

To help prevent contamination.

What should be used after cleaning a food preparation surface?

A suitable sanitiser or disinfectant.

Why is cooking food thoroughly important?

Cooking kills harmful bacteria.

How do you know that food has been cooked safely?

It should be cooked right through and piping hot.

What does chilling do?

Chilling slows the growth of bacteria.

Why should chilled food be kept in a refrigerator?

To keep the food safe and slow bacterial growth.

What is cross-contamination?

The transfer of harmful bacteria from one surface, object or food to another.

How can raw meat cause cross-contamination?

Bacteria from raw meat can spread to other foods.

Why should raw and ready-to-eat foods be stored separately?

To prevent cross-contamination.

Why are separate chopping boards used?

To stop bacteria spreading between foods.

What colour-coded equipment helps prevent cross-contamination?

Colour-coded chopping boards and utensils.

Why should cloths be cleaned regularly?

Dirty cloths can spread bacteria.

What should happen to food spillages?

They should be cleaned up as soon as possible.

Why should cleaning schedules be followed?

To make sure cleaning is carried out consistently.

What can happen if food is not cooked properly?

Harmful bacteria may survive and cause illness.

Why should food not be left out of temperature control for long periods?

Bacteria can grow quickly.

Which of the 4 Cs prevents bacteria moving from one food to another?

Cross-contamination control.