Kitchen safety and hygiene

Contents & notes: what this topic covers

Under Kitchen safety and hygiene, the JAMB Home Economics syllabus expects you to study:

• 8. Kitchen safety and hygiene a. Common accidents in the kitchen -causes of accidents - preventive measures.
• b. First Aid: - definition - components of a first aid kit -simple first aid for burns, scalds, cuts bruises, bleeding, electric shock, poisoning, chocking and bites.
• c. Kitchen, personal and food hygiene - procedures and roles - food borne diseases - food sanitation laws.

Study notes & guidance

Study Kitchen safety and hygiene using a recommended Home Economics textbook that follows the JAMB syllabus. Work through the contents listed above one by one, make brief notes in your own words, and then practise as many questions on this topic as you can — in Home Economics, understanding and steady practice matter far more than memorising. Use the objectives below as a checklist: if you can do each one confidently, you have mastered this topic.

Objectives — candidates should be able to

After studying Kitchen safety and hygiene, you should be able to:

1. Identify common accidents in the kitchen, their causes and preventive measures;
2. Suggest ways of making the kitchen a safe place;
3. Specify items which should be included in a first aid kit;
4. Suggest simple first aid for scalds, cuts, bleeding, burns, etc;
5. Identify ways in which food is contaminated;
6. Differentiate between food poisoning and food infection;
7. Identify international and national bodies regulating and monitoring food laws.

These objectives are from the official JAMB syllabus. Use them as a checklist — if you can do each one confidently, you have mastered this topic.

Source: official JAMB UTME Home Economics syllabus (IBASS, jamb.gov.ng). Reproduced for study use. Last checked: 17 Sept 2026. Always confirm the current syllabus on the official portal.