Question 1: Define food spoilage and explain how it can affect the safety of food.

Answer: Food spoilage is the process where food deteriorates in quality due to the growth of bacteria, yeasts, or molds, making it unsafe to eat and potentially harmful to health.

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

Answer: Changes in smell (off or sour odor), visible mold growth, and a slimy or sticky texture are common signs of spoilage.

Question 3: Explain why refrigerated storage helps to prevent food spoilage.

Answer: Refrigeration slows down the growth of bacteria and molds, reducing the rate of spoilage and prolonging the freshness of food.

Question 4: Describe what could happen if cooked food is left at room temperature for too long.

Answer: Bacteria can multiply rapidly at room temperature, increasing the risk of food poisoning and spoilage.

Question 5: Identify two types of food that are particularly susceptible to spoilage and explain why.

Answer: Fresh dairy products like milk because they provide a rich environment for bacteria, and raw meat because it contains bacteria and enzymes that promote spoilage.

Question 6: Outline the importance of using the 'use-by' and 'best-before' dates on food packaging.

Answer: The 'use-by' date indicates when food may become unsafe to eat, while the 'best-before' date shows when the food's quality might decline. Following these helps prevent food poisoning and ensures food quality.

Question 7: Explain how proper food storage can reduce the risk of food spoilage.

Answer: Proper storage involves keeping foods at correct temperatures, sealing containers to prevent contamination, and organizing food to prevent cross-contamination, all of which inhibit bacterial growth and spoilage.

Question 8: Draw a diagram of a typical domestic refrigerator section, labeling the main areas such as the fridge compartment, freezer, and drawers. Include at least three items that should be stored in each section.

Answer: A clear sketch showing the refrigerator divided into sections: the fridge area with items like cooked meats, dairy, and leftovers; the freezer with frozen vegetables, ice cubes, and frozen meats; and drawers with fruits and vegetables. Labels should identify each area and list appropriate items.

Question 9: Describe the process of fermentation and how it can lead to food spoilage if uncontrolled.

Answer: Fermentation is a natural process where microorganisms like yeast or bacteria convert sugars into alcohol or acids. If uncontrolled, it can cause food to develop off-flavors, unpleasant textures, and unsafe conditions, leading to spoilage.

Question 10: Suggest three practical tips for consumers to reduce food spoilage at home.

Answer: Keep perishable foods refrigerated or frozen promptly, store foods in airtight containers, and regularly check and dispose of expired or spoiled items.