Question 1: Define food spoilage and explain why it is important to prevent it.

Answer: Food spoilage is the process where food becomes unsafe or unfit for consumption due to microbial activity, enzyme action, or chemical changes. Preventing spoilage is important to avoid food poisoning, reduce waste, and ensure food quality.

Question 2: List three common signs that indicate food has spoiled.

Answer: Signs include an unpleasant smell, visible mold or discoloration, and a slimy or sticky texture.

Question 3: Describe how temperature affects the rate of food spoilage.

Answer: Higher temperatures increase microbial growth and enzyme activity, leading to faster spoilage. Conversely, refrigeration slows down these processes, prolonging food freshness.

Question 4: Name two types of microorganisms that cause food spoilage and describe how they affect food.

Answer: Bacteria, which can produce toxins and cause food poisoning, and molds, which grow on food surfaces and produce visible fuzzy growth and spoilage.

Question 5: Explain why storing food in airtight containers can help prevent spoilage.

Answer: Airtight containers limit exposure to oxygen and microorganisms, reducing microbial growth and slowing spoilage.

Question 6: Identify three foods that are highly perishable and need refrigeration or freezing to prevent spoilage.

Answer: Fresh meat, dairy products (like milk and cheese), and cooked leftovers.

Question 7: Describe the process of fermentation and whether it is a spoilage process or a safe preservation method.

Answer: Fermentation is a controlled microbial process that produces desirable changes in food, such as making yogurt or sauerkraut. It is a safe preservation method, unlike spoilage which is uncontrolled and harmful.

Question 8: Sketch a diagram of a simple food storage area that helps prevent spoilage. Label key features such as temperature control and ventilation.

Answer: A correct sketch would show a storage area with temperature control devices (like a fridge or cool room), proper shelving, and ventilation openings. Labels should include 'Refrigeration unit', 'Ventilation', and 'Organized shelving'.

Question 9: Describe two methods to detect if a food product is spoiled before consuming it.

Answer: Checking for off-odors and visual signs such as mold or discoloration are common methods to detect spoilage.

Question 10: Explain how proper hand hygiene can prevent food spoilage and foodborne illness.

Answer: Washing hands thoroughly reduces the transfer of microorganisms to food, preventing contamination and spoilage.