GHP: Good Handling Practices

Correct answer: A. To prevent infection

Hands can carry bacteria, viruses, parasites and other contaminants from surfaces or from one person to another. Washing them properly before preparing or serving food reduces the chance of contaminating the meal and protects a vulnerable patient from food-borne or healthcare-associated infection. Hand hygiene is therefore an essential food-safety practice.

Correct answer: D. Food service safety

Kitchen staff must learn handwashing, personal cleanliness, prevention of cross-contamination, safe cooking temperatures, clean equipment use, and proper storage. Training them in these practices helps prevent food contamination and food-borne illness in an institution. This is therefore part of food service safety and hygiene management, not music, textile, or vehicle work. Option D is correct.