← Food Preparation & Nutrition syllabus

EnglandFood Preparation & Nutrition

Section C: Cooking and food preparation (food safety)

5 dot points across 5 inquiry questions. Click any dot point for a focused answer with worked past exam questions where available.

How does food become contaminated with harmful bacteria, and which bacteria cause food poisoning?

Bacterial contamination and the main food-poisoning bacteria (salmonella, E. coli, campylobacter, listeria, staphylococcus aureus), the sources and symptoms, and cross-contamination and how to prevent it.
A focused answer on bacterial contamination and food poisoning for OCR GCSE Food Preparation and Nutrition (J309), covering the main food-poisoning bacteria, their sources and symptoms, cross-contamination, and how to prevent it.
9 min answer →

How should food be bought and stored to keep it safe and fresh?

Buying and storing food safely: checking food on purchase, the safe fridge and freezer temperatures, stock rotation, correct storage of different foods, and safe freezing and defrosting.
A focused answer on buying and storing food safely for OCR GCSE Food Preparation and Nutrition (J309), covering checks on purchase, safe fridge and freezer temperatures, stock rotation, storing different foods and safe freezing and defrosting.
9 min answer →

What are microorganisms and enzymes, and how do they cause food to spoil or be useful?

Microorganisms (bacteria, yeasts and moulds) and enzymes: the conditions they need to grow, how they spoil food, and how some are used helpfully in food production.
A focused answer on microorganisms and enzymes for OCR GCSE Food Preparation and Nutrition (J309), covering bacteria, yeasts and moulds, the conditions they need to grow, how enzymes and microorganisms spoil food, and the helpful uses of microorganisms.
9 min answer →

How do you prepare, cook, cool and serve food safely?

Preparing, cooking and serving food safely: personal and kitchen hygiene, the 4 Cs, the key safety temperatures, cooking thoroughly, cooling and reheating, and keeping hot and cold food at safe temperatures.
A focused answer on preparing, cooking and serving food safely for OCR GCSE Food Preparation and Nutrition (J309), covering personal and kitchen hygiene, the 4 Cs, the key safety temperatures, cooking thoroughly, and safe cooling, reheating and serving.
9 min answer →

How can you tell that food has spoiled, and what do date labels mean?

The signs of food spoilage (changes in smell, taste, texture, colour and the appearance of mould), the difference between use-by and best-before dates, and the meaning of high-risk foods.
A focused answer on the signs of food spoilage for OCR GCSE Food Preparation and Nutrition (J309), covering the changes that show food has spoiled, the difference between use-by and best-before dates, high-risk foods, and how to store food to slow spoilage.
8 min answer →