Question 1: Explain why it is important to store raw meat separately from cooked or ready-to-eat foods in the fridge.

Answer: Storing raw meat separately prevents cross-contamination, which can transfer harmful bacteria to cooked foods, reducing the risk of food poisoning.

Question 2: Describe the ideal temperature range for storing perishable foods in a refrigerator.

Answer: Perishable foods should be stored at or below 5°C to slow bacterial growth and keep the food safe for longer.

Question 3: List three foods that should be kept in the freezer to preserve their freshness and safety.

Answer: Meat, fish, and cooked leftovers should be stored in the freezer.

Question 4: Identify two signs that indicate a food item has been stored incorrectly and may no longer be safe to eat.

Answer: Signs include an unusual or foul smell and visible mould or slimy texture on the food.

Question 5: Explain the purpose of using airtight containers when storing food in the fridge or freezer.

Answer: Airtight containers prevent contamination, reduce odour transfer, and help maintain the food's freshness.

Question 6: Draw a labelled diagram of a suitable storage arrangement inside a fridge, indicating where different types of food should be placed.

Answer: The diagram should show shelves with raw meat on the bottom, cooked foods and leftovers on higher shelves, fruits and vegetables in designated drawers, and dairy products in the colder section. Labels should specify each storage area.

Question 7: Describe the steps you would take to safely defrost frozen meat before cooking.

Answer: Defrost frozen meat in the fridge overnight, in cold water change the water every 30 minutes, or use the microwave's defrost setting. Avoid leaving it at room temperature.

Question 8: Explain why it is important to regularly clean and organise the food storage areas in a kitchen.

Answer: Regular cleaning prevents bacterial growth and cross-contamination, while organisation helps ensure foods are used within their safe storage times.