Question 1: Define food spoilage and explain why it is important to prevent it.

Answer: Food spoilage is the process where food deteriorates in quality, becoming unsafe or unappetising due to microbial activity, enzymes, or chemical changes. Preventing spoilage is important to avoid foodborne illnesses, reduce waste, and ensure food remains nutritious and safe to eat.

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

Answer: Signs of spoiled food include an unpleasant odour, visible mould or discolouration, and a slimy or sticky texture.

Question 3: Describe how temperature affects the rate of food spoilage.

Answer: Higher temperatures increase microbial growth and enzyme activity, leading to faster spoilage. Lower temperatures slow down these processes, thereby extending the shelf life of food.

Question 4: Name two types of microorganisms that cause food spoilage and describe how they affect food.

Answer: Bacteria such as Salmonella and Escherichia coli can multiply in food, causing decay and potential illness. Fungi like moulds can grow on food surfaces, producing toxins and causing spoilage.

Question 5: Explain the importance of storing food at the correct temperature to prevent spoilage.

Answer: Storing food at correct temperatures, such as refrigeration or freezing, slows microbial growth and enzyme activity, thus reducing the rate of spoilage and keeping food safe for longer.

Question 6: Identify three methods used to prevent food spoilage in a commercial kitchen.

Answer: Methods include refrigeration, proper sealing and packaging, and applying preservatives or pickling techniques.

Question 7: Describe what happens during the process of fermentation and how it differs from spoilage.

Answer: Fermentation is a controlled microbial process used to produce beneficial foods like yogurt or bread, involving specific bacteria or yeast. Spoilage, on the other hand, is uncontrolled microbial growth that causes food to decay and become unsafe.

Question 8: Sketch a simple diagram showing how to properly store perishable foods in a refrigerator, indicating the ideal placement for raw meat, cooked foods, and vegetables.

Answer: A correct sketch would show a refrigerator with shelves labeled: raw meat on the bottom shelf (to prevent drips onto other foods), cooked foods on a middle shelf, and vegetables in the crisper drawer. The diagram should include arrows indicating airflow and separation to prevent cross-contamination.

Question 9: Suggest three tips for consumers to identify whether a food product has spoiled before purchasing.

Answer: Tips include checking for an off-odor, examining for visible mould or discolouration, and inspecting the texture for sliminess or excessive softness.

Question 10: Explain why it is unsafe to taste food to check if it has spoiled.

Answer: Tasting spoiled food can introduce harmful bacteria or toxins into the body, risking food poisoning or illness. It is safer to rely on visual and smell cues instead.