Question 1: Explain why perishable foods such as dairy products and raw meats need to be stored in a refrigerator at or below 5°C.

Answer: Perishable foods need to be stored at or below 5°C to slow down bacterial growth, which reduces the risk of food spoilage and foodborne illnesses.

Question 2: Describe how you would organise a kitchen fridge to prevent cross-contamination between raw meats and ready-to-eat foods.

Answer: Raw meats should be stored on the bottom shelf in sealed containers or on a tray to prevent juices from dripping onto other foods. Ready-to-eat foods should be stored above raw meats to avoid cross-contamination.

Question 3: Identify two signs that indicate cooked food has been stored improperly and should be discarded.

Answer: Signs include an unusual or sour smell and a slimy or discolored surface.

Question 4: Explain the importance of using airtight containers when storing leftovers in the fridge.

Answer: Airtight containers prevent contamination, reduce moisture loss, and slow bacterial growth, keeping leftovers safe and fresh longer.

Question 5: Describe what should be done if cooked food has been left out at room temperature for more than two hours.

Answer: The food should be discarded because bacteria can multiply rapidly at room temperature, increasing the risk of food poisoning.

Question 6: Draw a labelled diagram of a suitable storage area in a domestic kitchen for different types of foods, including fresh produce, raw meats, cooked foods, and dairy products.

Answer: A correct sketch would show separate shelves or sections: a cool, lower shelf for raw meats, a middle shelf for cooked foods, a designated area for dairy, and a separate section or crisper drawer for fresh produce. Labels should clearly identify each section.

Question 7: List three general rules for safe food storage in a commercial kitchen.

Answer: Store raw foods below cooked foods to prevent cross-contamination, maintain proper temperatures for different food types, and regularly check expiry dates and discard expired items.

Question 8: Explain why it is important to regularly clean and sanitise storage areas and equipment used for food storage.

Answer: Cleaning and sanitising prevent the growth and spread of bacteria, mould, and pests, reducing the risk of food contamination and illness.

Question 9: Describe how you would store dried foods such as pasta and rice to ensure they stay fresh and free from pests.

Answer: Store dried foods in airtight containers in a cool, dry, and dark place, away from direct sunlight and pests.