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

Answer: Storing raw meat separately prevents cross-contamination and the spread of bacteria to cooked foods, reducing the risk of foodborne illnesses.

Question 2: List three conditions that need to be maintained in a fridge to keep food safe.

Answer: A temperature of 0-5°C, proper airflow to ensure even cooling, and cleanliness to prevent bacteria build-up.

Question 3: Describe what could happen if perishable foods are left out at room temperature for more than two hours.

Answer: Bacteria can multiply rapidly at room temperature, increasing the risk of food poisoning and spoilage.

Question 4: Identify which types of food should be stored in the fridge and which should be stored in a cool, dark cupboard. Provide two examples for each.

Answer: Fridge: raw meat and dairy products; cupboard: canned foods and dried grains.

Question 5: Draw a simple diagram of a typical household fridge interior, indicating where raw meats, cooked foods, dairy, and vegetables should be stored.

Answer: A correct sketch would show separate compartments: raw meats in the bottom drawer or shelf to prevent dripping, cooked foods on a higher shelf, dairy in the designated dairy compartment, and vegetables in the crisper drawer.

Question 6: Explain why it is important to regularly check the expiry dates on stored food items.

Answer: To ensure food is safe to eat and to prevent the risk of consuming spoiled or contaminated items which can cause illness.

Question 7: Describe the steps you would take to safely store a leftover cooked chicken in the fridge.

Answer: Cool the chicken quickly within two hours, transfer it to an airtight container, label it with the date, and store it on a higher shelf away from raw meats.

Question 8: Identify two signs that food has gone bad and should not be eaten.

Answer: Unpleasant or sour smell and mold growth or unusual discoloration.

Question 9: Sketch a labelled diagram of a food storage container designed to keep food fresh, indicating features such as an airtight seal or venting system.

Answer: A correct sketch would show a container with a secure lid, possibly with a rubber seal or vent, and labels pointing to these features.

Question 10: Explain the term 'temperature danger zone' and its significance in food storage.

Answer: The temperature range of 5°C to 63°C where bacteria grow rapidly. Keeping food out of this range slows bacterial growth and reduces food poisoning risk.