Quiz 4 – card game
This activity can be used in many ways to either
Overview of facilitate learning or check understanding. It asks the
activity: learners to match questions taken from the SFBB
pack with the relevant answer.
Learning objective: To test the learners’ general SFBB knowledge.
Target audience: Level 1 or 2.
Packs of pre-prepared cards (please see below).
Links to other
Learners need to match each question card (on the
left) with the appropriate answer card (on the right).
Several packs of cards can be printed/laminated to
allow several sets of group work activities to take
Guidance notes: place.
Cards could be printed on coloured paper.
Learners can work in groups of two or three. A time
limit could be set.
The person who is
Who is the person responsible for the
who should take day-to-day running
charge of the SFBB of the business, for
pack? example, the head
Why is effective It helps prevent the
handwashing spread of harmful
When should staff
After 48 hours of
return to work after
being clear of the
being sick and/or
A brightly coloured
What should cuts
and sores be
normally blue in
Which type of cloth
is it preferable to
use for wiping
Ideally, how should In a washing
re-usable cloths be machine on a hot
In the fridge in a
What is the safest
method to defrost
What should you do Contact your
if you see signs of a manager/supervisor
pest infestation? as soon as possible.
Which two foods are Egg mayonnaise
examples of ready- sandwich and a
to-eat foods? pork pie.
Name two types of
food that could
cause allergic Peanuts and fish.
reactions in some
Why should you
store chemicals To stop chemicals
separately from getting into food.
As well as food surfaces’, which
surfaces, what other people touch
surfaces should be frequently, for
disinfected example taps,
regularly? handles and
This is useful to let
staff know what A cleaning
needs cleaning and schedule.
What are the 4 Cs in contamination,
the SFBB pack? cleaning, chilling
What do you call a
chemical that acts
as a detergent and
To keep it safe,
where should food In a fridge/chilled
with a ‘use by’ date storage unit.
8°C or below.
chilled food be
This method could
Divide food into
be used to help cool
hot food quickly.
Which two methods
Check the food for
should be used to
ice crystals and
check food has
check for pliability
Check it is piping
How could you
hot (steaming) all
check that a
the way through and
there is no pink or
red in the centre.
Why are eggs
They can contain
Hot food should be
kept above a core 63°C.
Why do ‘ready-to- They will not be
eat’ foods need cooked or reheated
particular care? before serving.
Staff are fit for work
and wearing clean
Give two examples work clothes.
of an opening
check. Fridges, freezers
etc. are working
When recording a What you did to put
problem in your it right and prevent it
diary, what must from happening
you also record? again.
On an employee’s Personal hygiene
first day which two and
safe methods Opening and closing
should be covered? checks