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

Answer: Storing raw meat separately prevents cross-contamination, which can transfer harmful bacteria to cooked foods and cause food poisoning.

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

Answer: Between 0°C and 5°C.

Question 3: Describe two signs that frozen food has been thawed and refrozen, and explain why this is unsafe.

Answer: Signs include ice crystals melting and food appearing slushy or wet. Refreezing thawed food can allow bacteria to multiply, increasing the risk of foodborne illness.

Question 4: List three foods that should be stored in airtight containers and explain why.

Answer: Leftovers, cooked grains, and cut fruits or vegetables. Airtight containers prevent contamination, spoilage, and keep food fresh longer.

Question 5: Describe the correct way to store eggs in the refrigerator.

Answer: Eggs should be stored in their original carton on a middle or lower shelf, not in the door, to maintain a consistent temperature and prevent damage.

Question 6: Explain the concept of FIFO (First-In, First-Out) and its importance in food storage.

Answer: FIFO means using the oldest stock first to ensure food is consumed before it spoils, reducing waste and preventing the use of expired foods.

Question 7: Draw a labelled diagram of a suitable storage area inside a refrigerator, indicating where different types of foods should be placed.

Answer: A large blank space for students to sketch. The diagram should include sections for raw meat at the bottom, cooked foods above, vegetables in crisper drawers, and dairy on middle shelves.

Question 8: List four storage conditions that help prevent bacteria growth in food.

Answer: Low temperature (refrigeration or freezing), clean storage area, proper sealing of food containers, and avoiding cross-contamination.

Question 9: Explain why dried foods such as pasta or rice should be stored in a cool, dry, and airtight container.

Answer: To prevent moisture and pests from contaminating the food, which can cause spoilage or infestation.

Question 10: Describe what could happen if cooked food is left out at room temperature for more than two hours.

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