Question 1: Define 'contamination' in the context of food safety.

Answer: Contamination in food safety refers to the presence of harmful substances, microorganisms, or foreign objects in food that can cause illness or spoilage.

Question 2: Name three common sources of biological contamination in a kitchen.

Answer: Raw meat, unwashed vegetables, contaminated water, infected food handlers.

Question 3: Explain why cross-contamination occurs during food preparation.

Answer: Cross-contamination occurs when harmful microorganisms are transferred from one food item or surface to another, often due to improper handling, unclean utensils, or inadequate storage.

Question 4: List two measures that can be taken to prevent chemical contamination in food.

Answer: Using food-grade cleaning products, storing chemicals away from food preparation areas.

Question 5: Describe the proper way to store raw meat to prevent contamination.

Answer: Raw meat should be stored in a sealed container or on a plate at the bottom of the refrigerator to prevent its juices from dripping onto other foods and should be kept at the correct temperature, below 5°C.

Question 6: Identify three symptoms of food poisoning caused by contaminated food.

Answer: Nausea, vomiting, diarrhea, stomach cramps, fever.

Question 7: Draw a diagram of a clean and safe food preparation area. Label the key features such as work surfaces, storage, and handwashing station.

Answer: A clear, organized workspace with separate zones for raw and cooked foods, a designated handwashing sink, clean work surfaces, and storage areas for different food types, all labeled accordingly.

Question 8: Explain why it is important to wash fruits and vegetables before preparing them.

Answer: Washing removes dirt, bacteria, and chemical residues that may be present on the surface of fruits and vegetables, reducing the risk of contamination.

Question 9: Describe the potential consequences of consuming food contaminated with bacteria such as Salmonella or E. coli.

Answer: Consumption can lead to food poisoning, causing symptoms like severe stomach cramps, diarrhea, vomiting, dehydration, and in severe cases, hospitalization or death.

Question 10: Identify the correct temperature range for storing cooked foods to prevent bacterial growth.

Answer: Cooked foods should be stored at or below 5°C (refrigeration) or kept hot at or above 60°C to prevent bacterial growth.