Question 1: Define 'food contamination' and give two examples of biological contaminants that can cause foodborne illnesses.

Answer: Food contamination is the presence of harmful substances or microorganisms in food that can cause illness. Examples include bacteria such as Salmonella and E. coli.

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

Answer: Sources include broken glass or ceramic fragments, hair, and foreign objects like metal shavings.

Question 3: Explain why it is important to wash hands thoroughly before handling food. Include at least two reasons in your answer.

Answer: Washing hands removes bacteria and other pathogens that can be transferred to food, preventing cross-contamination. It also reduces the risk of spreading illnesses to others.

Question 4: Describe the correct way to store raw meat to prevent cross-contamination with other foods.

Answer: Raw meat should be stored in a sealed container on the bottom shelf of the fridge to prevent its juices from dripping onto other foods, especially ready-to-eat items.

Question 5: Identify two signs that cooked food has been contaminated after preparation.

Answer: Unusual odour or appearance, such as a sour smell, slimy texture, or unexpected discoloration.

Question 6: What are the main differences between biological, chemical, and physical contamination? Provide one example of each.

Answer: Biological contamination involves microorganisms like bacteria or viruses. Chemical contamination involves harmful chemicals such as cleaning agents. Physical contamination involves foreign objects like glass shards or hair.

Question 7: Draw a diagram of a clean and safe food preparation area. Label three key features that help prevent contamination.

Answer: A correct sketch would include a designated handwashing station, proper storage areas separated for raw and cooked foods, and surfaces that are easy to clean. Labels might include 'Handwashing station', 'Raw food storage', and 'Clean work surfaces'.

Question 8: Describe three practices that food handlers should follow to prevent cross-contamination during food preparation.

Answer: Practices include washing hands frequently, using separate chopping boards for raw meats and vegetables, and cleaning utensils and surfaces regularly.

Question 9: Explain the importance of cooking food to the correct temperature. Include an example of a food and its safe internal temperature.

Answer: Cooking food to the correct temperature kills harmful bacteria, making it safe to eat. For example, chicken should be cooked to an internal temperature of at least 75°C to ensure it is safe.

Question 10: What is the purpose of using food thermometers, and how can they help prevent foodborne illnesses?

Answer: Food thermometers measure the internal temperature of food, ensuring it has been cooked sufficiently to kill bacteria, thus preventing illness.