LESSON 4

Question 1

A common source of pathogenic bacteria are people, to avoid contaminating food and causing illness the highest possible standards of personal hygiene and personal habits should be observed by everyone who works with food.

Answer 1

Personal Hygiene

Question 2

Washing of hands should be done before the
work starts, before handling food:

Answer 2

1. As often as needed to keep hands clean.
2. When switching between handling raw
   and cooked food.
3. After serving food.
4. After using the toilet.
5. After handling raw eggs in their shell.
6. After sneezing and coughing.
7. After touching the hair or face.
8. After performing cleaning. duties/handling chemicals.
9. After touching rubbish/waste and bins.
10. After drinking, eating, or smoking.

Question 3

The most effective way of reducing the spread of bacteria is _______ because it removes pathogens such as viruses, bacteria and other harmful substances such as dirt. Direct food contamination and cross- contamination can be prevented.

Answer 3

Hand Washing

Question 4

a food poisoning bacteria that people carry. It lives on our skin, hair and in cuts and boils. This is why when preparing food, gloves and blue plasters are used. Before starting a shift at work, if there is a septic cut, weeping spot or boil, it should reported to a supervisor.

Answer 4

Staphylococcus Aureus

Question 5

A common source of pathogenic bacteria are ____

Answer 5

People

Question 6

Food handlers should wear ____, ______, ____ to make sure that hair doesn’t contaminate food. Wearing of aprons outside the food preparation area is not allowed since bacteria are easily carried back to the food preparation area.

Answer 6

Hats, hairnets, and beard guards