Part ‘a’ of this question was not well tackled by many candidates while part ‘b’ which was on the hygienic practices in the kitchen was the candidates’ strength.

The expected answers to this question are:

            (a)       Poor food handling-Explanation

• using dirty or unwashed hands
• sneezing or coughing over food
• handling food with long finger nails
• leaving the hair uncovered
• dirty habit of the food handler
• cooking when infected with communicable diseases e.g. tuberculosis
• serving food with bare hands
• using of dirty utensils
• using hands with open wounds or cuts.

            Poor food storage

• keeping food in dirty containers
• exposing food to flies or rodents
• storing food at the wrong temperature

 

(b)       Hygienic Practices in the Kitchen

• Keep all wounds and sores covered while in the kitchen.
• Wash hands with soap and water before beginning work.
• Cover your mouth with an handkerchief while coughing or sneezing
• Keep dustbin cleaned regularly and covered at all times
• Keep work surface clean at all times
• Use only clean utensils and dishes to prepare and serve food
• Do not return a tasking spoon to the food after it has been put in your mouth.
• Keep away from kitchen when suffering from infectious illness.
• Refrigerate/store unused foods properly
• Take hold of utensils by the handles and dishes and cups in such a way that the serving surface is not touched.
• Wash hands thoroughly after using the toilet
• Cover your hair while in the kitchen.                                 

• Avoid painting of fingernails
• Cover the dustbin
• Avoid wearing jewelry while cooking
• Keep finger nails short and clean
• Empty dustbin regularly
• Cover the dustbin