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Junior Cycle · Junior Cycle Home Economics

Junior Cycle Home Economics: Food safety & hygiene

How often Food safety & hygiene comes up on the Home Economics papers, every year it was asked, and questions to try.

CL Asked on 4 of the last 5 Common Level papers, most recently in 2026. most years

Food safety & hygiene, Common Level(7 marks)

Quick ones on Food safety & hygiene.

(a)What is the correct temperature range for a fridge?
  1. 6°C to 10°C
  2. 0°C to 5°C
  3. -18°C to -10°C
(b)Why should raw meat be stored on the bottom shelf of the fridge?
  1. So that it thaws out faster before cooking
  2. Because the bottom shelf is the warmest part
  3. So its juices can't drip onto other food
(c)What does cross-contamination mean?
  1. Bacteria passing from one food or item to another
  2. Two foods swapping flavours when stored together
  3. Food spoiling because it was stored too long
Show the answers

(a) 0°C to 5°C

(b) So its juices can't drip onto other food

(c) Bacteria passing from one food or item to another

Your turn: Common Level questions on Food safety & hygiene.

Common Level

Asked on 4 of the last 5 Common Level papers, most recently in 2026. most years

Every paper, year by year

YearWhere it came up
2026A10, B12d
2025A2
2024B11b
2023Not asked
2022A2, B11b

Links open the State Examinations Commission’s paper for that year.

More Food safety & hygiene questions

Food safety & hygiene, 3 marks

Why are vegetables blanched before they are frozen?

  1. To kill all bacteria so they keep forever
  2. To add water so they freeze more quickly
  3. To stop enzymes spoiling colour and flavour
Show the answer

To stop enzymes spoiling colour and flavour

Blanching is a quick dip in boiling water, then into iced water. It stops enzymes that would dull colour, flavour and texture while the vegetables are frozen.

Other Home Economics topics

All of Junior Cycle Home Economics