Food Hygiene and Safety
12 Grade 10 Home Science questions on Food Hygiene and Safety, with worked marking schemes. 12 questions are available on this topic in full.
Question 1
4 marksAkinyi is preparing chicken stew for a family gathering.
(a) Explain why meat and poultry should be cooked thoroughly. (2 marks)
(b) State two ways in which the leftover stew should be handled so that it remains safe to eat. (2 marks) (Total 4 marks)
(4 marks)
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4 marksThe Board of Management of a day secondary school has asked the Home Science club to train the school kitchen staff on food hygiene and safety. Explain two reasons why food hygiene and safety are important when handling food. (4 marks)
(4 marks)
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4 marksKamau often buys roasted maize, smokies and cut fruit from roadside vendors on his way home from school. Outline four precautions he should take to avoid food poisoning when buying food from vendors. (4 marks)
(4 marks)
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1 markA school cook needs to thaw a frozen chicken that will be cooked for lunch the next day. Which of the following is the safest way to thaw it?
A. Place it in direct sunlight on the window sill
B. Leave it on the kitchen counter overnight
C. Soak it in a basin of warm water for hours
D. Leave it in the lower part of the refrigerator
(1 mark)
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3 marksA family in a rural village draws its water from a nearby river. State three ways in which the family can make the water safe for preparing food and drinks. (3 marks)
(3 marks)
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4 marksBefore a practical lesson in the school foods room, the Home Science teacher checked that learners were ready to handle food. State four personal hygiene practices the learners should observe when handling food. (4 marks)
(4 marks)
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1 markDuring a class discussion, Grade 10 learners compared food spoilage with food poisoning. Which statement about the two is correct?
A. Food poisoning is caused only by chemicals
B. Spoilage happens only to food kept too long
C. Spoilt food always causes vomiting and diarrhoea
D. Poisoned food may look, smell and taste normal
(1 mark)
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1 markOtieno cut raw beef on a chopping board, then used the same unwashed board and knife to slice tomatoes and onions for kachumbari. Which food safety problem has he created?
A. Spoilage of the tomatoes by their own enzymes
B. Cross-contamination of a ready-to-eat food
C. Chemical poisoning from the metal of the knife
D. Loss of nutrients through prolonged cutting
(1 mark)
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8 marksDuring a visit to a school kitchen, members of the Home Science club noted the following: - houseflies settling on uncovered food - a waste bin without a lid placed next to the serving table - damp dishcloths left lying on the work surfaces - a cook collecting money from learners and serving food with the same hands
(a) Explain how any two of these practices could lead to food poisoning. (4 marks)
(b) Recommend four hygiene measures the kitchen staff should adopt to raise hygiene standards. (4 marks) (Total 8 marks)
(8 marks)
Marking scheme
(a) Any two of the following, 2 marks each (1 mark for how germs are picked up or multiply, 1 mark for how they reach the food) (4 marks): - Houseflies on uncovered food: flies pick up germs from faeces, waste and dirt on their legs and bodies (1); they deposit the germs on the food when they settle, vomit or excrete on it (1). - Uncovered bin next to the serving table: the open waste attracts flies, rodents and cockroaches and harbours germs (1); these pests carry the germs from the waste to food and serving surfaces (1). - Damp dishcloths: warm, damp cloths allow bacteria to multiply (1); the bacteria are spread to surfaces, utensils and food when the cloths are used for wiping (1). - Handling money and food with the same hands: money passes through many hands and picks up germs (1); the cook's hands transfer these germs to ready-to-eat food that will not be cooked again (1). (b) Any four of the following, 1 mark each (4 marks): - Keep all food covered and use food covers or closed cabinets. - Use bins with tight-fitting lids, keep them away from food areas and empty them daily. - Wash, rinse and dry dishcloths after use (boil them regularly) and keep separate cloths for different tasks. - Have a separate person to handle money, or use tongs or serving spoons when serving. - Wash hands with soap and clean water before serving and after handling money or waste. - Fit fly screens on windows and doors. - Clean and disinfect work surfaces, floors and serving areas daily. - Train kitchen staff on food hygiene and ensure they have valid medical certificates.
Question 10
1 markWanjiru found that a loaf of bread kept in a warm, humid cupboard for five days had developed fuzzy green and black patches on its surface. Which cause of food spoilage does this show?
A. Infestation by weevils during storage
B. Growth of moulds on the bread surface
C. Action of natural enzymes in the flour
D. Contamination by pesticide residues
(1 mark)
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4 marksMama Achieng sells fresh vegetables and fruits at a market in Kisumu. By evening, much of her stock has gone bad.
(a) State two causes of food spoilage, other than micro-organisms and poor storage, that could affect her stock. (2 marks)
(b) Explain how poor storage contributes to food spoilage. (2 marks) (Total 4 marks)
(4 marks)
Marking scheme
(a) Any two of the following, 1 mark each (2 marks): - Pests and insects such as fruit flies, rodents and cockroaches. - Poor handling, e.g. dropping, heaping or squeezing produce, causing bruising and cuts. - Natural enzymes in the produce causing over-ripening and softening. - Chemicals, e.g. contact with paraffin, fuel or pesticides. - Dust and dirt from the surroundings. (b) Any two of the following, 1 mark each (2 marks): - Storing food in warm, humid or sunny places speeds up the growth of micro-organisms and enzyme action, so food rots or wilts faster. - Leaving food uncovered or on the ground exposes it to flies, pests and dust. - Heaping produce tightly traps heat and moisture and bruises it, so it decays faster. - Storing food in dirty or damp containers contaminates it with micro-organisms.
Question 12
4 marksUsing a table, differentiate between food spoilage and food poisoning under the following headings:
(a) Meaning (2 marks)
(b) One way of preventing each (2 marks) (Total 4 marks)
(4 marks)
Marking scheme
(a) Meaning (1 mark each, 2 marks): - Food spoilage: an undesirable change in food (colour, texture, smell or taste) that makes it unacceptable or unfit to eat. - Food poisoning: illness that results from eating food contaminated with harmful micro-organisms, their toxins or poisonous chemicals. (b) One way of preventing each (1 mark each, 2 marks): - Food spoilage, any one: store food in a cool, dry, clean place or refrigerate perishable foods; keep food covered and protected from pests and insects; handle fruits and vegetables carefully to avoid bruising; buy perishable food in quantities that can be used quickly; preserve food by drying, salting, smoking or canning. - Food poisoning, any one: wash hands with soap and clean water before handling food; cook meat and poultry thoroughly; keep raw and cooked foods apart to prevent cross-contamination; use clean, safe water and clean utensils; store chemicals such as pesticides and paraffin away from food in labelled containers; do not eat mouldy maize or groundnuts; reheat leftovers thoroughly. Award marks only where the answer is set out in a table with matching rows for both columns.
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