Food Safety, Additives & Food Technology is one of 8 topics in the Grade 12 Consumer Studies CAPS syllabus, covered across 3 lessons on Study Vault. Below are real practice questions from this topic with full worked answers.
Sample practice questions
Easy
1. A food-borne disease is best described as an illness caused by:
Consuming food or water contaminated with harmful microorganisms, toxins, or chemicals
Eating too much food at one sitting
Only eating foods that are too spicy
Drinking too much water in a single day
Answer: Consuming food or water contaminated with harmful microorganisms, toxins, or chemicals — Food-borne disease results from consuming food or water contaminated with harmful microorganisms, their toxins, or harmful chemicals.
Easy
2. Which bacterium is commonly associated with undercooked poultry and eggs?
Salmonella
Listeria
E. coli
Aspergillus
Answer: Salmonella — Salmonella is a common cause of food poisoning associated with undercooked poultry and eggs.
Medium
3. Name the four key food safety practices summarised in the phrase used to prevent food-borne illness (four words, each describing an action).
Answer: clean, separate, cook, chill — The "clean, separate, cook, chill" framework summarises the key practices for preventing food-borne illness during food handling and preparation.
