3. Identify two reasons why chilled and frozen food that has been delivered may have reached a dangerous temperature zone or thawed. 9. Identify two reasons why food that has been delivered may have become exposed due to damage to the packaging. 10. Describe the FIFO method. 11. Personal belongings and clothing (i.e. your 'streetwear' or soiled clothing) can be a source of food contamination. Explain how they should be stored so that contamination cannot occun 12. Explain how chemicals and cleaning products should be stored so that they do not become a source of food contamination. 1.1. Provide an example of each of the following types of spoilage and contamination. Degradation of flavour, aroma, colour and texture Enzymic browning Drying and hardening Crystallisation Infestation of animal and pest waste Mould Odour 14. List three requirements for storing food safely in containers. 15. List three requirements related to food labelling and coding