OBSERVATION

This question was on precautions to be taken against falls in the kitchen, differences between and causes of scalds and burns.

In 3 (a), majority of candidates muddled up the precautions to prevent falls and prevention of accidents in the kitchen. Their answers included means of preventing accidents such as turning the handle of cooking pan inwards and holding knives pointing downward which are not ways of preventing falls in the kitchen. Their answer should have included mopping up spills immediately, lighting up the kitchen appropriately and repairing damaged floor surfaces as soon as it occurs.
In addition, some candidates’ responses were ways of maintaining personal hygiene such as covering the hair while in the kitchen and washing hands before handling foods.

In 3 (b), the differences between scalds and burns in the kitchen was very well attempted and it was one of the candidates’ strengths. Though not in the same word, they were able to state that scalds are injuries that occur when wet heat comes in contact with the skin while burns are injuries sustained when dry heat comes in contact with the skin.

On the contrary, candidates performed poorly in stating the causes of scalds and burns in 3 (c). Many of them listed one word answers such as fire, water, oil without indicating whether wet or dry heat.