Food Spoilage

Students will prevent food spoilage by explaining causes (microbial growth, enzymatic reactions, physical factors), describing symptoms, researching prevention strategies (vacuum sealing, canning, freezing), and experimenting with temperature effects. This topic deepens understanding of food preservation and safety, aligning with CBC practical outcomes. It prepares learners for ECZ exam questions on spoilage prevention and for managing food quality in Zambian hospitality and domestic settings.