Question 1: List three personal hygiene practices that should be followed by someone preparing food to ensure cleanliness and safety.

Answer: Washing hands thoroughly before handling food, tying back long hair, and wearing clean aprons or clothing.

Question 2: Explain why it is important to keep raw meat separate from cooked or ready-to-eat foods during food preparation.

Answer: To prevent cross-contamination and the spread of harmful bacteria from raw meat to cooked or ready-to-eat foods.

Question 3: Describe the correct way to wash your hands before preparing food.

Answer: Wet hands with clean water, apply soap, scrub all surfaces including nails and between fingers for at least 20 seconds, rinse thoroughly, and dry with a clean towel.

Question 4: Identify three common places where bacteria could be found in a kitchen.

Answer: Kitchen sinks, chopping boards, and kitchen towels.

Question 5: Draw a simple diagram of a clean and hygienic kitchen workspace. Include at least three items that help maintain hygiene.

Answer: A sketch showing a work surface with a clean cloth or paper towels, a sink for washing hands and utensils, and a storage area for clean utensils. Include labels for each item.

Question 6: What is the purpose of using separate chopping boards for raw meat and vegetables?

Answer: To prevent cross-contamination between raw meat and other foods, reducing the risk of food poisoning.

Question 7: Describe what should be done with leftovers to ensure they are safe to eat later.

Answer: Leftovers should be cooled quickly, stored in airtight containers, refrigerated within two hours of cooking, and eaten within a safe time frame, typically 2-3 days.

Question 8: List two signs that indicate a kitchen surface may be unhygienic and needs cleaning.

Answer: Visible dirt or food residue, and a sticky or greasy texture on the surface.

Question 9: Explain why it is important to regularly clean kitchen sponges and cloths.

Answer: Sponges and cloths can harbor bacteria and mold if not cleaned regularly, which can transfer germs to food and surfaces, increasing the risk of illness.

Question 10: Sketch a labelled diagram of the correct way to store perishable foods in a refrigerator.

Answer: A sketch showing the refrigerator with different shelves labeled: top shelf for cooked foods, middle shelf for dairy and leftovers, lower shelf for raw meat, with arrows indicating proper storage temperatures and separation.

Question 11: Describe two methods you can use to keep food at safe temperatures during preparation and storage.

Answer: Using a fridge set to 0-5°C to store perishable foods and keeping hot foods above 60°C when serving to prevent bacterial growth.