Question 1: Define the term 'food contamination' and give two examples of sources where contamination can occur in a kitchen.

Answer: Food contamination refers to the presence of harmful substances, bacteria, or foreign objects in food that can cause illness. Examples of sources include raw meat touching vegetables and unclean kitchen surfaces.

Question 2: Describe a common way bacteria can be transferred from raw meat to cooked food during food preparation.

Answer: Bacteria can be transferred through cross-contamination when raw meat juices come into contact with cooked or ready-to-eat foods, often via contaminated knives, chopping boards, or hands.

Question 3: List three personal hygiene practices that help prevent the spread of foodborne pathogens in a kitchen.

Answer: Washing hands thoroughly with soap and water before handling food, tying back long hair, and wearing clean aprons or protective clothing.

Question 4: Explain why it is important to store raw meat separately from cooked or ready-to-eat foods.

Answer: Storing raw meat separately prevents cross-contamination, as raw meat may contain harmful bacteria that can transfer to cooked foods, leading to food poisoning.

Question 5: Identify and describe two factors that can contribute to food spoilage and contamination in a commercial kitchen.

Answer: Poor temperature control, such as storing food at incorrect temperatures, can promote bacterial growth. Additionally, inadequate cleaning and sanitation can lead to the buildup of bacteria and other pathogens.

Question 6: Draw a diagram of a safe food storage layout in a refrigerator, showing the placement of raw meat, cooked foods, and vegetables. Label each section clearly.

Answer: A proper layout would show raw meat on the bottom shelf to prevent drips onto other foods, cooked foods on the middle shelf, and vegetables on the top shelf. All should be stored in sealed containers or wrapping.

Question 7: List two symptoms of food poisoning caused by contaminated food.

Answer: Symptoms include stomach cramps and diarrhea. Other symptoms may include nausea and vomiting.

Question 8: Explain the importance of cooking food to the correct internal temperature to ensure safety.

Answer: Cooking food to the correct temperature kills harmful bacteria and pathogens that may be present, reducing the risk of foodborne illnesses.

Question 9: Describe the role of cleaning and sanitising surfaces and equipment in preventing food contamination.

Answer: Cleaning removes dirt and food residues, while sanitising kills bacteria and other microorganisms, thereby reducing the risk of cross-contamination and foodborne illness.

Question 10: Sketch a flow diagram illustrating the steps involved in cleaning and sanitising kitchen equipment after food preparation. Include at least four steps.

Answer: A correct sketch would show: 1) Remove food debris from equipment, 2) Wash with hot soapy water, 3) Rinse with clean water, 4) Apply sanitiser and leave to dry, with arrows indicating the flow from one step to the next.

Question 11: Discuss the potential health risks associated with consuming food contaminated with bacteria such as Salmonella or E. coli.

Answer: Consumption of contaminated food can cause symptoms like severe stomach cramps, diarrhea, vomiting, and in some cases, more serious conditions like dehydration, bloodstream infections, or organ failure.