(a) State four causes of common accidents in the kitchen. (b) Sate four personal hygeine practices in catering.

(a) Four causes of common accidents in the kitchen

• Wet, greasy or littered floors, which cause slips, trips and falls.
• Careless handling of sharp tools such as knives, graters and can openers, which cause cuts.
• Contact with hot surfaces, pans, steam or boiling liquids, which cause burns and scalds.
• Faulty or wrongly used electrical and gas equipment, which causes electric shock, fire or explosion.

Overcrowding, poor lighting and lifting heavy loads wrongly are also acceptable causes.

(b) Four personal hygiene practices in catering

• Wash the hands thoroughly with soap and water before handling food, after visiting the toilet and after handling raw food or waste.
• Wear clean protective clothing such as a clean apron, chef's jacket, hat or hair net to keep hair and dirt away from food.
• Keep the nails short, clean and unvarnished and avoid wearing jewellery that can harbour dirt or fall into food.
• Cover cuts and wounds with a clean waterproof dressing and stay away from food when suffering from an infectious illness such as a cold or stomach upset.

Regular bathing and not coughing, sneezing or spitting over food are also acceptable practices.