Question 1: Define 'food contamination' and explain two common sources of contamination in a kitchen setting.

Answer: Food contamination is the presence of harmful substances or microorganisms in food, which can cause illness. Common sources include raw meat or poultry and contaminated surfaces or utensils.

Question 2: List three types of microorganisms that can cause food poisoning and give an example of a food associated with each.

Answer: Bacteria (e.g., Salmonella in raw poultry), viruses (e.g., Norovirus in contaminated shellfish), and fungi (e.g., mold on bread).

Question 3: Describe the importance of hand hygiene in preventing food contamination. Include at least two key practices.

Answer: Hand hygiene is crucial to prevent transferring harmful microbes to food. Key practices include washing hands thoroughly with soap and water before handling food and after touching raw meat or waste.

Question 4: Explain what cross-contamination is and give two examples of how it can occur in a kitchen.

Answer: Cross-contamination is the transfer of harmful microorganisms from one food or surface to another. Examples include using the same chopping board for raw meat and vegetables, or touching cooked food after handling raw meat without washing hands.

Question 5: Identify and describe three food safety practices that help prevent bacterial growth in cooked foods.

Answer: Refrigerate cooked foods promptly to slow bacterial growth, keep hot foods above 63°C to kill bacteria, and avoid leaving cooked foods at room temperature for more than two hours.

Question 6: Draw a diagram of a clean and hygienic food preparation area. Label at least three features that promote food safety.

Answer: A correct diagram would show a sanitized work surface, a separate area for raw and cooked foods, and a hand-washing station. Labels should include 'clean work surface,' 'separate raw and cooked food zones,' and 'hand wash basin.'

Question 7: Identify two signs that food may be contaminated and should not be eaten.

Answer: Signs include unusual odour, slimy texture, or visible mould or discoloration.

Question 8: Explain why it is important to store raw meat separately from cooked or ready-to-eat foods. Include potential risks involved.

Answer: Storing raw meat separately prevents cross-contamination with cooked foods, reducing the risk of foodborne illnesses caused by bacteria like Salmonella or E. coli.

Question 9: Describe the correct procedure for safely thawing frozen food to prevent contamination.

Answer: Frozen food should be thawed in the refrigerator at or below 4°C, in cold water changed regularly, or in a microwave if cooking immediately. It should never be thawed at room temperature to prevent bacterial growth.

Question 10: Sketch a flowchart showing the steps to safely handle and prepare food to prevent contamination.

Answer: A correct sketch would include steps such as: washing hands, using separate chopping boards for raw and cooked foods, cooking to proper temperatures, keeping foods at safe temperatures, and cleaning all surfaces after preparation.