(a)Define the term food poisoning.
(b) Mention four instances when food handlers should thoroughly wash their hands.
(c) List four parts of the body through which food can be contaminated.
Explanation
(a) Definition of the term food poisoning: Food poisoning is an illness that results from the consumption of contaminated foods. OR Food poisoning is an illness caused by toxins/microorganisms/poisonous substances present in food. OR An illness caused by harmful bacteria or toxins in food, characterized by vomiting and diarrhoea.
(b) Instances when food handlers should thoroughly wash their hands: (i) Before handling any food. (ii) After using toilet or after contact with faeces. (iii) Between different tasks / when dovetailing (iv) Betwveen handling raw and cooked foods. (V) After touching hair, nose or mouth. (vi) After changing a cut, wound or burn dressing. (vii) After cleaning preparation areas and equipment. (viii) After touching pets and other animals. (ix) After handling kitchen waste, money or flowers. (x) After changing clothing. (xi) After handling chemicals. (xii) After sneezing/coughing/cleaning of nose.
(c) Parts of the body through which food can be contaminated: (i) Fingernails. (ii) Hands. (iii) Nose. (ii) Hair. (iv) Mouth. (v) Ear.