Kitchen Safety and Hygiene
Home Economics · 50 practice questions
Common accidents in the kitchen (causes and preventive measures); first aid (definition, components of a first aid kit, simple first aid for burns, scalds, cuts, bruises, bleeding, electric shock, poisoning, choking and bites); kitchen, personal and food hygiene (communicable and non-communicable diseases).
- Identify common accidents in the kitchen, their causes and preventive measures.
- Suggest ways of making the kitchen a safe place.
- Specify items included in a first aid kit.
- Suggest simple first aid for scalds, cuts, bleeding and burns.
- Identify ways in which food is contaminated.
- Compare communicable and non-communicable diseases and their preventive measures.
Try a few questions
- Practice question 1
A communicable disease differs from a non-communicable disease mainly in that a communicable disease
- A.is always caused by poor diet alone
- B.never requires any medical treatment
- C.can be transmitted from one person to another
- D.only affects animals, not humans
Show the answer
C. can be transmitted from one person to another
Communicability, person-to-person transmission, is the defining difference.
- Practice question 2
A designated first aid responsible person in a household mainly ensures
- A.prompt and appropriate response during an emergency
- B.confusion about who should respond in an emergency
- C.delayed response to any household emergency
- D.no one is prepared to handle an emergency
Show the answer
A. prompt and appropriate response during an emergency
Having a designated responder speeds up appropriate emergency action.
- Practice question 3
Symptoms of food poisoning may include
- A.vomiting, diarrhoea and stomach cramps
- B.improved appetite and energy
- C.better digestion than usual
- D.no physical symptoms whatsoever
Show the answer
A. vomiting, diarrhoea and stomach cramps
These are classic, well-recognised food poisoning symptoms.
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