CSEC Food and Nutrition · May/June 2010 · Paper 2 · Question 5(c)
Suggest FOUR hygiene and safety guidelines for a local market butcher to ensure meat is safe for consumption.
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Practise this questionOther parts of this question
- 5(a)(i)State ONE use for EACH of the four illustrated kitchen items in food preparation and service.[4 marks]
- 5(a)(ii)Identify TWO features, other than an ice maker and water dispenser, to consider when selecting a modern refrigerator.[2 marks]
- 5(b)(i)Name TWO items from a first aid kit required to treat Sarah's injury.[2 marks]
- 5(b)(ii)Describe the correct sequence of steps to treat Sarah's puncture wound/injury.[4 marks]
More practice: the rest of this paper · more Food Production, Spoilage, and Safety questions · all CSEC Food and Nutrition past papers