Question 1: Explain why perishable foods such as raw meat and dairy products need to be stored in the refrigerator at temperatures below 5°C.

Answer: Perishable foods need to be stored below 5°C to slow down the growth of bacteria and other pathogens, reducing the risk of food poisoning and spoilage.

Question 2: Describe two reasons why it is important to store raw meat separately from cooked foods and vegetables.

Answer: Storing raw meat separately prevents cross-contamination of harmful bacteria to cooked foods and vegetables. It also reduces the risk of spreading bacteria from raw meat to other foods.

Question 3: Identify three common storage temperatures for different types of food: refrigerated, frozen, and ambient storage. Provide examples of foods suitable for each temperature.

Answer: Refrigerated (0-5°C): dairy products, cooked meats; Frozen (-18°C or lower): ice cream, frozen vegetables; Ambient (room temperature): canned foods, dried pasta.

Question 4: List four signs that indicate food stored in the fridge may have spoiled.

Answer: Signs include an unpleasant odour, slimy texture, discoloration, and the presence of mold or bubbles.

Question 5: Describe the correct way to store fresh fish in the fridge to maintain freshness and prevent contamination.

Answer: Wrap the fish securely in cling film or place in an airtight container, store on the bottom shelf to prevent drips onto other foods, and keep it at or below 5°C.

Question 6: Sketch a labelled diagram of a typical domestic refrigerator, indicating the ideal storage zones for raw meat, dairy, vegetables, and cooked foods.

Answer: A correct sketch would show separate compartments: the top shelf for cooked foods, the middle for dairy, the lower shelf or drawer for raw meat, and a dedicated vegetable drawer at the bottom.

Question 7: Explain why it is important to regularly check and clean the fridge and freezer.

Answer: Regular cleaning prevents the buildup of bacteria and mould, removes spoiled or expired food, and ensures the appliance operates efficiently, maintaining safe storage conditions.

Question 8: What is the maximum amount of time raw chicken should be stored in the fridge before it is cooked or discarded?

Answer: Raw chicken should be stored in the fridge for no more than 1-2 days.

Question 9: Draw a plan of a food storage area in a commercial kitchen, indicating separate zones for raw foods, cooked foods, and ready-to-eat items.

Answer: A correct sketch would show distinct zones with clear labels, with raw foods stored separately from cooked and ready-to-eat foods, ideally with separate refrigeration units or shelves.

Question 10: Describe two methods used to keep food at safe temperatures during transportation from shop to home.

Answer: Using cooled containers or cool bags with ice packs, and ensuring that perishable foods are kept chilled at or below 5°C during transit.