Study the statement below and answer the questions that follow - NSC Hospitality Studies - Question 2 - 2017 - Paper 1

To prevent gastro-enteritis, food handlers should:

1. Inform Employers Promptly: Report any symptoms of gastro-enteritis to ensure that proper measures are taken to reduce risk to others immediately.

2. Maintain Personal Hygiene: Regular hand washing is crucial, especially after using the toilet, before handling food, and after touching potentially contaminated surfaces.

3. Clean Equipment and Surfaces: Ensure that all food preparation equipment and surfaces are regularly sanitized to prevent cross-contamination.

4. Proper Food Storage: Follow food safety guidelines for storage and ensure that raw and cooked foods are kept separate to avoid contamination.

5. Control Environment: Control the kitchen environment by eliminating pests, sealing windows, and ensuring that food is stored correctly to minimize the risk of contamination.

Symptoms of gastro-enteritis include:

1. Diarrhoea: Loose or watery stools are a common symptom.
2. Nausea and vomiting: Individuals may experience feelings of queasiness and may vomit.
3. Dehydration: Due to loss of fluids from vomiting and diarrhoea, leading to symptoms such as dry mouth and dizziness.

Symptoms of Tuberculosis (TB) include:

1. Continuous cough: A persistent cough that can last for weeks or longer.
2. Weight loss: Unexplained weight loss is common in TB patients.
3. Fever and chills: Patients often experience recurrent fevers and intermittent chills.