Question 1: Explain what is meant by food spoilage and why it is important to prevent it.

Answer: Food spoilage refers to the process where food becomes unsafe or unappealing due to microbial activity, enzyme action, or chemical changes. Preventing spoilage is important to avoid food poisoning, reduce waste, and ensure food remains nutritious and safe to eat.

Question 2: List three signs that indicate food has spoiled.

Answer: Changes in appearance such as mould or discoloration, unpleasant odours, and a slimy or sticky texture are common signs of food spoilage.

Question 3: Describe how temperature management can slow down the spoilage of perishable foods.

Answer: Keeping perishable foods at low temperatures, such as in a refrigerator or freezer, slows microbial growth and enzyme activity, thus delaying spoilage and extending shelf life.

Question 4: Identify three types of microorganisms that cause food spoilage and briefly describe their effects.

Answer: Bacteria, which can produce acids or gases leading to sour smells and bloating; moulds, which create fuzzy patches and produce toxins; yeasts, which cause fermentation, resulting in sourness and bubbling.

Question 5: Explain why it is unsafe to consume food that has been left out at room temperature for more than two hours.

Answer: Bacteria that cause food poisoning can multiply rapidly at room temperature, increasing the risk of illness. After two hours, the food is likely to have dangerous levels of microbial growth.

Question 6: Describe the proper way to store cooked leftovers to minimise spoilage.

Answer: Cool leftovers quickly, store them in airtight containers, label with the date, and keep them refrigerated at or below 5°C. Consume within 2-3 days.

Question 7: Draw a labelled diagram of a typical fridge section that is used to store perishable foods safely. Include at least three different storage areas or shelves.

Answer: [The correct sketch should show a fridge with designated sections such as top shelf for ready-to-eat foods, middle shelf for dairy, bottom shelf for raw meats, and a crisper drawer for fruits and vegetables, all clearly labelled.]

Question 8: Explain the role of pH in food spoilage. How does acidity or alkalinity affect microbial growth?

Answer: Microorganisms have optimal pH ranges for growth. Most bacteria prefer neutral to slightly acidic conditions, so high acidity (low pH) can inhibit their growth. Alkaline conditions may promote some types of spoilage bacteria, affecting the rate and type of spoilage.

Question 9: Suggest three practical steps to prevent cross-contamination in the kitchen when handling raw meat and cooked foods.

Answer: Use separate cutting boards and utensils for raw meat and cooked foods, wash hands thoroughly after handling raw meat, and store raw meat below cooked foods in the fridge to prevent drips or contact.

Question 10: Identify two chemical preservatives used in food preservation to prevent spoilage and describe how they work.

Answer: Sodium benzoate inhibits microbial growth by lowering pH and disrupting cell function, while sulphites prevent enzyme activity and inhibit mould growth, extending shelf life.