Question 1: Define biological contamination in food and give two examples of microorganisms that can cause it.

Answer: Biological contamination occurs when microorganisms such as bacteria, viruses, fungi, or parasites are present in food, potentially causing illness. Examples include Salmonella and Escherichia coli (E. coli).

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

Answer: Sources of physical contamination include broken glass, hair, and dirt or debris from unwashed hands or equipment.

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

Answer: Cross-contamination occurs when harmful microorganisms are transferred from one food to another, often via contaminated utensils, cutting boards, or hands. For example, using the same knife to cut raw meat and vegetables without washing it in between.

Question 4: Describe two personal hygiene practices that help prevent food contamination.

Answer: Washing hands thoroughly with soap and water before handling food, and wearing clean clothing or aprons to avoid transferring dirt and bacteria.

Question 5: List four conditions that promote the growth of bacteria in food.

Answer: Moisture, warmth, time (prolonged storage), and food rich in nutrients such as proteins and carbohydrates.

Question 6: Identify the temperature range in which bacteria are most likely to grow rapidly.

Answer: Between 5°C and 60°C, often called the 'danger zone.'

Question 7: Draw a diagram of a food storage area showing appropriate storage for raw meats, cooked foods, and vegetables. Label each section clearly.

Answer: A correct sketch would show a storage unit divided into three sections: raw meats on the bottom shelf, cooked foods on a middle shelf, and vegetables on the top shelf, with proper separation to prevent cross-contamination.

Question 8: Explain why it is important to keep cooked foods separate from raw foods in the fridge.

Answer: To prevent cross-contamination with bacteria from raw foods, which can cause food poisoning if they contaminate cooked or ready-to-eat foods.

Question 9: What are the main symptoms of food poisoning caused by contaminated food?

Answer: Symptoms include nausea, vomiting, diarrhea, stomach cramps, and sometimes fever.

Question 10: Describe the steps you would take if you suspect a food item is contaminated and could cause illness.

Answer: Remove the suspected food from the storage or preparation area, dispose of it safely, wash hands thoroughly, clean all utensils and surfaces that came into contact with the food, and report the incident to a supervisor or relevant authority.