Question 1: Define 'food contamination' and explain two common sources of contamination in a kitchen.

Answer: Food contamination refers to the presence of harmful substances or microorganisms in food that can cause illness. Common sources include raw meat coming into contact with ready-to-eat foods and contaminated surfaces or utensils.

Question 2: List three types of biological contaminants that can be found in food and give an example of each.

Answer: Bacteria (e.g., Salmonella), viruses (e.g., Norovirus), and parasites (e.g., Giardia).

Question 3: Describe how cross-contamination can occur during food preparation.

Answer: Cross-contamination occurs when harmful microorganisms are transferred from one food to another, often through contaminated surfaces, utensils, or hands during preparation.

Question 4: Identify two food safety practices that help prevent contamination in a commercial kitchen.

Answer: Washing hands thoroughly before handling food and storing raw meat separately from cooked and ready-to-eat foods.

Question 5: Explain why it is important to cook food to the correct temperature, and give an example of a safe internal temperature for poultry.

Answer: Cooking food to the correct temperature kills harmful bacteria and parasites, reducing the risk of food poisoning. For poultry, the safe internal temperature is at least 75°C (165°F).

Question 6: Describe what personal hygiene measures should be taken by food handlers to prevent contamination.

Answer: Food handlers should wash their hands thoroughly and frequently, wear clean clothing, avoid working when they are ill, and tie back long hair.

Question 7: Draw a diagram of a safe food storage area, indicating where raw meat, cooked food, and perishable items should be stored.

Answer: A correct sketch would show a shelving unit with raw meat stored on the bottom shelf, cooked food on a separate middle shelf, and perishable items in covered containers in a refrigerator. The diagram should indicate segregation to prevent cross-contamination.

Question 8: Describe three signs that food may be contaminated or unsafe to eat.

Answer: Unpleasant odour, slimy or sticky texture, and visible mould or discolouration.

Question 9: Explain the importance of cleaning and sanitising kitchen equipment regularly.

Answer: Regular cleaning and sanitising remove bacteria, viruses, and other contaminants from surfaces and equipment, preventing the spread of foodborne illnesses.

Question 10: Identify three factors that can increase the risk of food contamination during food handling.

Answer: Poor personal hygiene, inadequate cooking temperatures, and contaminated water or ingredients.