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3 marksFood Production, Spoilage, and Safety

CSEC Food and Nutrition · May/June 2012 · Paper 2 · Question 5(a)(i)

Your class is preparing a checklist to record observations about food-handling practices during a field trip to local food outlets.

Name THREE factors that can contribute to food contamination that should be included in the checklist.

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Other parts of this question

  1. 5(a)(ii)State THREE desirable hygiene practices that should be observed at these food outlets.[3 marks]
  2. 5(b)(i)Discuss TWO advantages of purchasing a gas cooker/stove rather than an electric cooker/stove.[4 marks]
  3. 5(b)(ii)State FOUR factors other than colour and warranty that MUST be considered before purchasing a gas cooker.[4 marks]
  4. 5(c)Suggest ONE reason for EACH of Vivian's actions in applying the first-aid treatment.[2 marks]

More practice: the rest of this paper · more Food Production, Spoilage, and Safety questions · all CSEC Food and Nutrition past papers