Food Spoilage

Identify the different sections inside the refrigerator.

a

b

c

d

e

Crisper Drawer

Middle Shelf

Door Compartment

Top Shelf

Bottom Shelf

Match the food ingredient to it's correct category

• Perishable

• 
• Semi-Perishable

• 
• Dry

• 
• Semi-Perishable

• 
• Perishable

• 

Match the food ingredient to its correct category

• perisahble

• 
• dry

• 
• Semi-perishable

• 
• Frozen

• 

Match the temperature with the action of micro-organisms......

• Grow quite quickly

• 0-5º C

• They die

• 21º C

• Grow slowly

• 72º C

• Grow rapidly

• -18º C

• Dormant

• 5-63º C

Drag the correct temperatures to each point

Temperature of a fridge​ ​ (a)  

Temperature of a freezer​ (b)  

Danger zone ​ (c)  

Boiling Point​ (d)  

Food is safe to eat​ (e)  

• -18º C
• 5-63º C
• 100º C
• 72º C
• +18º C
• 5-8º C
• 32º C
• 0-5º C

How should food be stored in a fridge ......choose all the correct answers

• raw meat at the bottom

• In a sealed container

• cooked food on the bottom shelf

• Put food in warm to cool it down quickly

Which date mark am I? I am used on foods that are high in both protein plus moisture and will highly likely make you ill if eaten past this date.

• Use By Date

• Best before date

Which date mark am I? The date given when the food product is in the best condition, but might be a bit soggy or stale if eaten afterwards

• Use by date

• Best before

What are the rules for storing food in the freezer? (Tick all correct options)

• Do not overload the freezer

• Label food with the contents and date

• Use an airtight container or bag

• Store new frozen food at the back so older ones are used first

Match the keywords with the correct definition

• Illness caused by consuming contaminated food or beverages.

• Food poisoning

• The transfer of harmful bacteria from one food item to another.

• Contamination

• The process of food becoming unsafe to eat due to microbial growth.

• Cross-contamination

• The length of time food remains safe to consume.

• Food spoilage

• Presence of micro organisms or chemicals

• shelf life