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: Describe the ideal temperature range for storing refrigerated foods to minimise bacterial growth.

Answer: Refrigerated foods should be stored at or below 4°C (39°F) to slow bacterial growth and keep food safe.

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

Answer: Dairy products, leftovers, and cut fruits or vegetables should be stored in airtight containers to prevent contamination, reduce spoilage, and maintain freshness.

Question 4: Explain the significance of storing perishable foods in the coldest part of the fridge.

Answer: The coldest part of the fridge slows bacterial growth more effectively, helping perishable foods stay fresh longer and reducing the risk of foodborne illnesses.

Question 5: Describe the proper way to store eggs to ensure they stay fresh and safe to eat.

Answer: Eggs should be stored in their original carton on an internal shelf rather than in the door, to maintain a consistent temperature and prevent contamination.

Question 6: Sketch a labelled diagram of a domestic fridge indicating the best locations for storing different types of food (e.g., raw meat, dairy, vegetables).

Answer: A correct sketch would show raw meat stored on the bottom shelf in a tray to prevent drips; dairy on the middle shelf; vegetables in the crisper drawer; ready-to-eat foods on higher shelves, away from raw meat.

Question 7: Identify and explain two signs that indicate food has been stored for too long and may no longer be safe to eat.

Answer: Signs include a foul odour and visible mould or slimy texture. These indicate spoilage and potential bacterial growth making the food unsafe.

Question 8: Discuss why it is important to regularly clean the refrigerator and what could happen if it is neglected.

Answer: Regular cleaning prevents the build-up of bacteria, mould, and unpleasant odours, reducing the risk of cross-contamination and foodborne illnesses.

Question 9: Draw a plan of your kitchen fridge, indicating where different types of food should be stored for optimal safety.

Answer: A correct plan would include separate zones: raw meat on the bottom in a tray, dairy on middle shelves, vegetables in the crisper, and cooked or ready-to-eat foods on higher shelves, away from raw meat.