Food Safety: Practice Questions

Which of the following is an example of physical spoilage in food?

Which of the following food storage practices represents an effective method to prevent cross-contamination between raw and ready-to-eat foods in a domestic refrigerator?

A batch of unopened, pasteurized milk develops an uncharacteristic sour taste and curds after being left at room temperature (\(28^\circ\text{C}\)) for 24 hours. Which type of food spoilage has primarily occurred, and what is its cause?

In food safety, high-risk foods must be kept out of the 'Temperature Danger Zone' to prevent microbial spoilage. Within which temperature range do bacteria multiply most rapidly?

Which of the following changes occurring in food during storage is categorized specifically as chemical spoilage rather than microbial or physical spoilage?

State two separate hygienic practices food handlers should follow during food preparation to prevent the cross-contamination of harmful bacteria.

State the three main causes of food spoilage.

A food handler is preparing a chicken salad that includes fresh vegetables and cooked chicken breasts.

(a) Food spoilage can be classified into three main types. Identify the specific type of food spoilage caused by each of the following:
(i) Mould growing on bread stored in a warm, humid environment.
(ii) Rancidity of oil caused by exposure to atmospheric oxygen.
(iii) Bruising and tearing of leafy greens due to improper handling during transport.

(b) Explain two distinct hygienic practices that the food handler must follow during the preparation stage to prevent microbial cross-contamination between the raw chicken and the fresh salad vegetables.

(c) State the recommended temperature range known as the temperature danger zone, and explain why holding cooked food within this temperature range increases the risk of food poisoning.