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

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

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 food safe.

Question 3: List three types of foods that should be stored in sealed containers in the fridge and explain why.

Answer: Dairy products, cooked leftovers, and cut fruits or vegetables should be stored in sealed containers to prevent contamination, odour transfer, and spoilage.

Question 4: Identify at least two signs that food has gone bad and should not be eaten.

Answer: Signs of spoiled food include an unpleasant odour and visible mould or discolouration.

Question 5: Explain the purpose of storing eggs in the main body of the refrigerator rather than in the door.

Answer: Storing eggs in the main body of the fridge maintains a consistent, cold temperature, reducing the risk of bacterial growth, unlike the door which experiences temperature fluctuations.

Question 6: Draw a diagram of a typical household fridge, labeling the areas designated for storing different types of food (e.g., dairy, raw meats, vegetables).

Answer: A correct sketch should clearly show the fridge divided into sections: shelves for dairy and cooked foods, a drawer for vegetables, a designated area or shelf for raw meats (preferably on the bottom), and the door compartments for condiments and drinks.

Question 7: Describe the proper way to store cooked leftovers to ensure they remain safe to eat.

Answer: Cooked leftovers should be cooled quickly, stored in airtight containers, and kept in the refrigerator within two hours of cooking.

Question 8: Explain why it is important to regularly check and clean the fridge.

Answer: Regular cleaning prevents mould, bacteria, and spoilage, and helps maintain a hygienic environment for storing food.

Question 9: Identify the appropriate storage method for dried pasta and explain why.

Answer: Dried pasta should be stored in a cool, dry, airtight container to prevent moisture absorption and pest infestation.

Question 10: Describe the steps you would take to safely store a large quantity of fresh strawberries to prevent spoilage.

Answer: Wash strawberries, dry thoroughly, remove any damaged berries, store in a breathable container or loosely covered in the fridge, and consume within a few days to prevent mould.