(a) State four causes of common accidents in the kitchen.
(b) Sate four personal hygeine practices in catering.
Explanation
(a) Causes of common accidents in the kitchen; (i) Slippery floor (ii) Disorderliness (iii) Use of wrong equipment (iv) Wrong labelling (v) Poor lightening (vi) Poor ventilation (vii) Distraction/lack of attention/ loss of concentration (viii) Failure to follow safety rules (ix) Excessive haste (x) Failure to wear protective clothing such as hand gloves (xi) Uneven/damaged floor (xii) Use of faulty appliances (xiii) Wearing of improper clothing and foot wear.
(b) Personal hygiene practices in catering; (i) Clean appearance, uniforms must be kept clean always (ii) Have a bath at least once a day (iii) nails must be kept trim, clean and free of varnish (iv) Hands must be thoroughly washed with soap and water before handling foods (v) Hair must be kept clean, well groomed and covered (vi) Avoid strong perfume/after shave (vii) Keep makeup and cosmetics at minimum (viii) Avoid the use of jewellery such as wrist watches and rings (ix) Hands must be kept away from the head, nose and ears. (x) All wounds and abrasions must be kept covered with waterproof dressing.