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

Answer: Food contamination is the presence of harmful substances or microorganisms in food that can cause illness. Common sources include contaminated surfaces and raw meat contact with ready-to-eat foods.

Question 2: Describe the difference between biological, chemical, and physical contamination in food. Provide one example of each.

Answer: Biological contamination involves microorganisms like bacteria or viruses, e.g., Salmonella. Chemical contamination involves harmful chemicals such as cleaning products. Physical contamination involves foreign objects like glass shards or metal fragments.

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

Answer: Washing hands removes bacteria and viruses that can be transferred to food, reducing the risk of food poisoning. It also prevents cross-contamination from dirty hands to other foods or surfaces.

Question 4: List three practices that can help prevent cross-contamination in a kitchen.

Answer: Using separate chopping boards for raw meat and vegetables, washing utensils after use, and storing raw meat below cooked foods in the fridge.

Question 5: Describe what is meant by 'temperature control' in food safety and why it is crucial.

Answer: Temperature control involves keeping food at safe temperatures—hot foods above 63°C and cold foods below 5°C—to inhibit the growth of harmful bacteria and prevent spoilage.

Question 6: Sketch a simple diagram of a fridge section showing where raw meat and cooked foods should be stored. Label each section appropriately.

Answer: A large rectangle divided into sections; the top shelf labeled 'Cooked Foods', the middle shelf labeled 'Ready-to-Eat Foods', and the bottom shelf labeled 'Raw Meat'. The raw meat section is at the bottom to prevent drips onto other foods.

Question 7: Explain the significance of 'use-by' and 'best-before' dates on food packaging. How do they relate to food safety?

Answer: 'Use-by' dates indicate when food may become unsafe to eat and should be discarded after this date. 'Best-before' dates relate to quality and flavor, and food can usually be consumed after this date if it looks and smells normal.

Question 8: Identify two ways food can become physically contaminated during preparation and suggest measures to prevent this.

Answer: Food can become contaminated by foreign objects like metal shavings or plastic pieces. Preventative measures include inspecting ingredients carefully and using appropriate utensils.

Question 9: Describe what steps should be taken if you suspect food contamination in a dish you are preparing.

Answer: Stop preparing the dish immediately, dispose of the contaminated food, wash hands thoroughly, clean all surfaces and utensils, and report the issue to a supervisor or responsible adult.

Question 10: Sketch a flowchart showing the key steps in preventing food contamination from purchase to serving.

Answer: A flowchart starting with 'Purchase food' → 'Store at correct temperature' → 'Wash hands and surfaces' → 'Cook food thoroughly' → 'Store leftovers properly' → 'Serve food safely'.