(a) State what is meant by the term 'food spoilage'. [2] (b) Name two types of micro-organisms that can cause food to go bad. [2] (c) State four conditions ...
Question 1 Report
(a) State what is meant by the term 'food spoilage'. [2]
(b) Name two types of micro-organisms that can cause food to go bad. [2]
(c) State four conditions that bacteria need in order to grow and multiply. [4]
(d) Explain two ways of preventing cross-contamination in the kitchen. [4]
Answer Details
(a) State what is meant by 'food spoilage'. [2]
- Food spoilage is when food becomes unfit to eat (1) because of the action of bacteria, moulds, yeasts or enzymes (1).
(b) Name two micro-organisms that cause food to go bad. [2]
One mark each (max 2):
- Bacteria (1)
- Moulds (1)
- Yeasts (1)
(c) State four conditions bacteria need to grow. [4]
One mark each (max 4):
- Warmth, especially between 5 and 63 degrees Celsius (the danger zone) (1)
- Moisture/water (1)
- Food/nutrients (1)
- Time (bacteria can double in number every 20 minutes in ideal conditions) (1)
- A suitable pH (most bacteria prefer neutral conditions) (1)
(d) Explain two ways of preventing cross-contamination. [4]
Two marks per way (max 4):
- Use separate chopping boards for raw meat and ready-to-eat foods (1), so that harmful bacteria from raw meat cannot transfer to foods that will not be cooked again (1).
- Store raw meat on the bottom shelf of the fridge (1), so that juices from the raw meat cannot drip onto other foods and contaminate them (1).
- Wash hands thoroughly after handling raw meat and before touching other foods (1), to remove any bacteria that may have transferred to the hands (1).
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