Question 1: Define biological contamination in food and give two examples of microorganisms that can cause it.

Answer: Biological contamination occurs when harmful microorganisms such as bacteria, viruses, or fungi contaminate food. Examples include Salmonella and Escherichia coli (E. coli).

Question 2: Identify three common sources of physical contamination in a kitchen environment.

Answer: Sources include broken glass or plastic, hair, and foreign objects like metal shavings or packaging materials.

Question 3: Explain how cross-contamination can occur during food preparation. Provide two specific examples.

Answer: Cross-contamination occurs when bacteria or other contaminants are transferred from one surface or food to another. Examples include using the same chopping board for raw meat and vegetables without cleaning, or using the same knife for cooked and raw foods without washing.

Question 4: Describe the importance of washing hands properly before handling food. Include at least two steps involved in proper handwashing.

Answer: Washing hands properly reduces the transfer of harmful bacteria to food. Steps include wetting hands with clean water, applying soap and scrubbing all parts of the hands for at least 20 seconds, rinsing thoroughly, and drying with a clean towel.

Question 5: Identify the temperature range at which bacteria are most likely to grow rapidly in food.

Answer: Between 5°C and 60°C (the Danger Zone).

Question 6: Explain why it is important to store raw meat separately from cooked foods. Include the potential consequence of not doing so.

Answer: Storing raw meat separately prevents cross-contamination with cooked or ready-to-eat foods, reducing the risk of foodborne illnesses caused by bacteria such as Salmonella or Campylobacter.

Question 7: Draw a safe food storage diagram showing where raw meat, cooked foods, dairy, and vegetables should be stored in a refrigerator. Label each section clearly.

Answer: A correct sketch would show a refrigerator divided into separate compartments or shelves, with raw meat on the bottom shelf (to prevent drips onto other foods), cooked foods and dairy on the middle shelves, and vegetables in the crisper drawer. Labels should include 'Raw Meat,' 'Cooked Foods,' 'Dairy,' and 'Vegetables.'

Question 8: List three personal hygiene practices that should be followed to prevent food contamination.

Answer: Wearing clean aprons and hairnets, washing hands thoroughly before handling food, and avoiding touching face or hair during food preparation.

Question 9: Describe the steps to safely defrost frozen food to prevent bacterial growth.

Answer: Defrost frozen food in the refrigerator at or below 5°C, use the microwave if cooking immediately, or defrost in cold water changing the water regularly. Never defrost food at room temperature.

Question 10: Sketch a flowchart illustrating the process of cleaning and disinfecting kitchen surfaces. Include at least four steps.

Answer: A correct flowchart would show: 1) Remove food debris, 2) Wash surface with warm soapy water, 3) Rinse with clean water, 4) Disinfect with a suitable sanitiser, and 5) Allow to air dry.