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

Answer: Biological contamination occurs when microorganisms such as bacteria, viruses, fungi, or parasites are present in food and can cause illness. Examples include Salmonella and Escherichia coli (E. coli).

Question 2: Describe two common ways food can become contaminated with harmful bacteria during preparation.

Answer: Food can become contaminated through cross-contamination from raw to cooked foods, and by improper hand hygiene when touching food or utensils.

Question 3: Explain how improper storage of perishable foods can lead to bacterial contamination.

Answer: Improper storage, such as keeping perishable foods at too high a temperature, allows bacteria to multiply rapidly, increasing the risk of foodborne illness.

Question 4: Identify three types of physical contaminants that can accidentally be found in food.

Answer: Examples include glass fragments, metal shards, and plastic pieces.

Question 5: Describe the importance of personal hygiene in preventing food contamination.

Answer: Good personal hygiene, such as washing hands thoroughly, wearing clean clothing, and avoiding touching face or hair, helps prevent the transfer of harmful microorganisms to food.

Question 6: List two measures that can be taken to prevent chemical contamination of food in a kitchen.

Answer: Using food-grade cleaning products and storing chemicals away from food preparation areas.

Question 7: Explain why it is important to keep raw meat separate from cooked foods during food preparation.

Answer: Separating raw meat from cooked foods prevents cross-contamination of bacteria from raw to cooked items, reducing the risk of food poisoning.

Question 8: Draw a diagram showing a safe food storage setup in a fridge. Include labels for different temperature zones and types of food stored in each.

Answer: A correct sketch would show a fridge with clearly labeled zones: the top shelf for ready-to-eat foods, the middle for cooked items, the bottom for raw meat, with a thermometer indicating the correct temperature (around 0-5°C).

Question 9: Describe the proper procedure for cleaning and sanitising kitchen utensils to prevent contamination.

Answer: Wash utensils with hot soapy water to remove food residues, then sanitise using a suitable disinfectant or hot water at least 82°C, and allow to air dry.

Question 10: Identify a scenario where cross-contamination could occur and explain how to prevent it.

Answer: If a knife used to cut raw chicken is then used to chop vegetables without washing, bacteria can transfer. To prevent this, wash the knife thoroughly after cutting raw meat before using it on cooked or ready-to-eat foods.