(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...

(a) Definition of food poisoning

Food poisoning is an acute illness of the digestive system caused by eating food or drink contaminated with harmful bacteria, their toxins, viruses, poisonous chemicals or poisonous plants and animals. It is usually marked by symptoms such as abdominal pain, vomiting, diarrhoea and fever within a short time of eating the affected food.

(b) Four instances when food handlers should thoroughly wash their hands

1. Before starting work and before handling or preparing food.
2. After visiting the toilet.
3. After handling raw food such as meat, fish or poultry.
4. After coughing, sneezing, blowing the nose, or handling refuse and dirty equipment.

(c) Four parts of the body through which food can be contaminated

1. The hands and fingers (especially with dirty or cut skin)
2. The nose
3. The mouth
4. The hair and skin (and the ears)