Question 1: Explain why perishable foods such as dairy products and meats need to be stored in the refrigerator.

Answer: Perishable foods need to be stored in the refrigerator to slow down bacterial growth, which can cause food poisoning. Keeping them cold preserves their freshness and safety.

Question 2: Describe the correct way to store raw meat in the fridge to prevent cross-contamination.

Answer: Raw meat should be stored on the bottom shelf of the fridge in a sealed container or on a plate to prevent juices from dripping onto other foods, thereby avoiding cross-contamination.

Question 3: Identify two foods that should be stored separately to prevent cross-contamination and explain why.

Answer: Raw meat and ready-to-eat foods such as salads should be stored separately to prevent bacteria from raw meat contaminating cooked or ready-to-eat foods.

Question 4: Describe the ideal storage conditions for dried foods like rice, pasta, and cereals.

Answer: Dried foods should be stored in airtight containers in a cool, dry, and dark place to prevent moisture absorption and pest infestation.

Question 5: Explain the importance of labeling food containers with the date of storage.

Answer: Labeling containers with the storage date helps ensure food is used within its safe and best-before period, reducing the risk of consuming spoiled or unsafe food.

Question 6: Draw a diagram of a suitable storage setup for a small family fridge, including shelves and containers for different types of food.

Answer: A correct sketch would show multiple shelves with designated areas: top shelf for ready-to-eat foods, middle for dairy, bottom for raw meats in sealed containers, and clearly labeled or color-coded containers for different food types.

Question 7: List three signs that indicate food has gone bad and should not be eaten.

Answer: Signs include a foul or sour smell, slimy or moldy appearance, and a change in color or texture.

Question 8: Explain why it is important to keep the freezer at -18°C or lower.

Answer: Keeping the freezer at -18°C inhibits bacterial growth and enzyme activity, which helps preserve food longer and prevents spoilage.

Question 9: Describe what should be done if cooked food has been left out at room temperature for more than two hours.

Answer: Cooked food left out for more than two hours should be discarded to prevent bacterial growth and reduce the risk of food poisoning.

Question 10: Sketch a simple label for a food container storing cooked pasta, including space to write the name and date of storage.

Answer: A correct sketch would feature a rectangular label with sections for 'Food Name' and 'Date Stored', with clear handwriting or printed text.