Question 1: Explain two common ways that food can become contaminated with bacteria during preparation.

Answer: Food can become contaminated through cross-contamination from raw meats to other foods, and by improper hand hygiene, transferring bacteria from hands to food.

Question 2: Describe how storing cooked food at the incorrect temperature can lead to food poisoning.

Answer: Storing cooked food at a temperature above 8°C (46°F) allows bacteria to multiply rapidly, increasing the risk of food poisoning.

Question 3: List three types of food that are most at risk of contamination and explain why.

Answer: Raw meats (due to bacteria like Salmonella), dairy products (which can harbor Listeria), and seafood (which can contain Vibrio bacteria) are at risk because they are often consumed raw or lightly cooked, making bacteria more likely to survive.

Question 4: Identify three personal hygiene practices that help prevent food contamination. Explain why each is important.

Answer: Washing hands thoroughly before handling food prevents bacteria transfer; wearing clean clothing reduces dirt and bacteria transfer; and tying back long hair prevents hair from contaminating food.

Question 5: Describe the concept of cross-contamination and give two examples of how it can occur in a kitchen.

Answer: Cross-contamination is the transfer of harmful bacteria from one surface or food to another. Examples include using the same chopping board for raw chicken and vegetables without cleaning, and placing cooked food on a plate that previously held raw meat.

Question 6: Explain why it is important to cook food thoroughly and how this helps prevent contamination.

Answer: Cooking food thoroughly kills harmful bacteria and pathogens, reducing the risk of foodborne illnesses.

Question 7: Draw a diagram of a basic food storage area, indicating the ideal placement for raw meats, cooked foods, and vegetables. Label each section clearly.

Answer: A correct sketch would depict a storage area divided into separate zones: raw meats on the bottom shelf or in a separate container to prevent drips; cooked foods on a higher shelf away from raw items; vegetables stored separately, preferably in sealed containers or designated drawers.

Question 8: List three signs that food may be unsafe to eat due to contamination or spoilage.

Answer: Unpleasant odour, slimy texture, and mould growth are signs that food may be unsafe.

Question 9: Describe the steps you would take if you found raw chicken has accidentally come into contact with ready-to-eat salad ingredients.

Answer: Remove the contaminated salad from the preparation area, wash any utensils or surfaces that contacted raw chicken, discard the contaminated salad, and thoroughly wash hands before preparing new food.

Question 10: Explain the importance of cleaning and sanitising kitchen surfaces regularly, especially after handling raw meat.

Answer: Cleaning and sanitising surfaces remove bacteria and prevent cross-contamination, reducing the risk of foodborne illnesses.