Question 1: Identify three common food items that should be stored in a refrigerator to maintain freshness and safety. Explain why refrigeration is important for each.

Answer: Examples include dairy products (milk, cheese) to prevent bacterial growth; raw meat (chicken, beef) to inhibit bacteria and cross-contamination; cooked leftovers to slow bacteria multiplication. Refrigeration keeps the temperature below 5°C, slowing bacterial growth and preserving food quality.

Question 2: Describe the correct way to store raw meat in a fridge to prevent cross-contamination with other foods.

Answer: Raw meat should be stored on a plate or in a sealed container on the bottom shelf of the fridge to prevent juices from dripping onto other foods. It should be wrapped securely to prevent contact with ready-to-eat foods.

Question 3: Explain why perishable foods need to be stored at specific temperatures and what might happen if they are stored at the wrong temperature.

Answer: Perishable foods need to be stored at low temperatures (below 5°C) to slow bacterial growth and prevent spoilage. If stored too warm, bacteria can multiply rapidly, increasing the risk of food poisoning.

Question 4: List two foods that should be stored in a cool, dark place and justify your choices.

Answer: Potatoes and onions should be stored in a cool, dark, well-ventilated place to prevent sprouting and spoilage. Light and warmth accelerate deterioration and sprouting.

Question 5: Describe the differences between storing canned foods and fresh foods in terms of safety and shelf life.

Answer: Canned foods are sealed and processed to be shelf-stable, stored in a cool, dry place, and have a long shelf life. Fresh foods are perishable, require refrigeration or specific storage conditions, and spoil more quickly unless preserved by methods like freezing or canning.

Question 6: Sketch a simple diagram of a fridge’s storage compartments, labeling where you would store raw meat, dairy, vegetables, and cooked foods. Include notes on the temperature range for each compartment.

Answer: The sketch should show a fridge divided into sections: the top shelf for cooked foods, the middle for dairy products, the bottom shelf for raw meat (on a tray), and the crisper drawers for vegetables. Note: fridge temperature should be around 0-5°C in all compartments.

Question 7: Explain the importance of the 'use by' and 'best before' dates on food packaging, particularly in relation to storage.

Answer: The 'use by' date indicates when food can become unsafe to eat, especially for perishable items, and should be used to ensure safety. The 'best before' date relates to quality and flavor; food can be eaten after this date but may not be at its best quality. Proper storage helps extend shelf life and safety.

Question 8: Identify two types of food that are safe to store at room temperature and explain why.

Answer: Foods like dried pasta and canned beans are safe at room temperature because they are low in moisture and have been processed or dried, reducing the risk of bacterial growth.

Question 9: Describe what could happen if frozen foods are stored at a temperature above -18°C.

Answer: Storing frozen foods above -18°C can cause partial thawing, leading to bacterial growth and spoilage. It also reduces the quality and texture of the food when thawed and refrozen.

Question 10: Sketch a labelled diagram of how to properly store leftovers in a fridge, including food safety considerations.

Answer: The sketch should depict a container of leftovers placed on the middle shelf, covered tightly, with notes indicating the temperature (below 5°C), and instructions to consume within 2-3 days to prevent spoilage.