← Practical Cookery syllabus

ScotlandPractical Cookery

Food safety and hygiene

4 dot points across 4 inquiry questions. Click any dot point for a focused answer with worked past exam questions where available.

How should food be stored, and why does temperature control stop food poisoning?

Understanding and demonstrating knowledge of the safe storage of food, including the danger zone, fridge and freezer temperatures, the conditions bacteria need to multiply, and the correct cooking and reheating of food.
An SQA National 5 Practical Cookery answer on safe food storage and temperature control, covering the four conditions bacteria need, the danger zone, fridge and freezer temperatures, storing food correctly, and the safe cooking, cooling and reheating of food.
10 min answer →

How do you keep the kitchen, surfaces and equipment clean and safe while cooking?

Understanding and demonstrating knowledge of the importance of a clean and safe working environment, including cleaning as you go, washing equipment correctly and the safe disposal of waste.
An SQA National 5 Practical Cookery answer on kitchen and equipment hygiene, covering clean-as-you-go, washing up in the right order, sanitising work surfaces, the safe disposal of waste and keeping the kitchen pest-free, and why each keeps food safe.
9 min answer →

What personal hygiene rules must a cook follow, and why does each one keep food safe?

Understanding and demonstrating knowledge of the importance of personal hygiene when preparing food, including handwashing, clean clothing and the rules for hair, jewellery and illness.
An SQA National 5 Practical Cookery answer on personal hygiene, covering handwashing, clean protective clothing, hair, jewellery, hand injuries and reporting illness, and explaining how each rule stops harmful bacteria reaching food.
9 min answer →

What is cross-contamination, and how does a cook prevent it?

Understanding and demonstrating knowledge of cross-contamination, its causes, and the methods used to prevent it, including separating raw and ready-to-eat food and using colour-coded equipment.
An SQA National 5 Practical Cookery answer on cross-contamination, covering what it is, the three routes it travels (direct, by hands and by equipment), and how to prevent it by separating raw and ready-to-eat food, using colour-coded boards and cleaning thoroughly.
9 min answer →