Question 1: Define 'food contamination' and give two examples of how it can occur during food preparation.

Answer: Food contamination is the presence of harmful substances or microorganisms in food. Examples include bacteria from unwashed hands or dirt on raw vegetables.

Question 2: Explain why cross-contamination is a risk in the kitchen and describe two ways to prevent it.

Answer: Cross-contamination occurs when harmful microorganisms are transferred from one food to another, increasing the risk of food poisoning. Prevention methods include using separate chopping boards for raw meat and vegetables, and washing hands thoroughly after handling raw foods.

Question 3: Describe the role of temperature in preventing bacterial growth in food. Include the temperature ranges that are considered safe.

Answer: Keeping food at safe temperatures prevents bacteria from multiplying. The 'danger zone' is between 5°C and 63°C, where bacteria grow rapidly. Cold storage below 5°C and hot holding above 63°C help prevent bacterial growth.

Question 4: Identify three common sources of food contamination in a household kitchen.

Answer: Unwashed vegetables, raw meat touching ready-to-eat foods, and contaminated kitchen utensils or surfaces.

Question 5: Explain why it is important to wash hands thoroughly before handling food. Include the potential consequences of not doing so.

Answer: Washing hands removes bacteria and other contaminants, reducing the risk of spreading harmful microorganisms. Not washing hands can lead to food poisoning and illnesses such as salmonella or E. coli.

Question 6: Draw a diagram of a clean and organized food preparation area. Label at least three features that help prevent contamination.

Answer: The diagram should include separate zones for raw and cooked foods, a sink with soap and clean towels, and storage shelves that keep foods off the floor. Labels: 'Separate raw and cooked food areas', 'Clean sink with soap', 'Elevated storage shelves'.

Question 7: List four food safety practices that should be followed when handling leftovers.

Answer: Cool leftovers quickly, store them in airtight containers, label and date the storage, and reheat to the correct temperature before eating.

Question 8: Describe the process of pasteurization and explain how it helps prevent foodborne illnesses.

Answer: Pasteurization involves heating food or liquids to a specific temperature for a set time to kill harmful bacteria without affecting quality. It helps prevent illnesses like listeria and salmonella in products such as milk.

Question 9: Explain what 'use by' and 'best before' dates mean and why they are important for food safety.

Answer: 'Use by' dates indicate when food should be consumed by for safety reasons, while 'best before' dates relate to quality. Following these dates helps prevent food poisoning and ensures the best quality.

Question 10: Sketch a food label showing where the 'use by' date, storage instructions, and safety warnings should appear. Include labels for each feature.

Answer: The sketch should depict a rectangular label with clearly marked sections: one for 'Use by' date at the top, storage instructions below, and a safety warning such as 'Cook thoroughly'.