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FSM610S - FOOD SAFETY MANAGEMENT - 1ST OPP - JUNE 2024 |
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n Am I BI A u n IVER s ITY
OF SCIEnCE Ano TECHnOLOGY
FACULTYOF COMMERCE, HUMAN SCIENCESAND EDUCATION
DEPARTMENTOF HOSPITALITYAND TOURISM
QUALIFICATION: BACHELOROF CULINARYARTS
QUALIFICATIONCODE: 07BCNA
LEVEL: 7
COURSECODE:FSM 6105
COURSENAME: FOOD SAFETYMANAGEMENT
SESSION:JUNE 2024
DURATION: 2 HOURS
PAPER:THEORY (PAPER 1)
MARKS: 100
FIRSTOPPORTUNITYEXAMINATION QUESTION PAPER
EXAMINER(S) Ms. AAR Siebert
MODERATOR: Mrs. Miriam Sheepo Sheyapo
INSTRUCTIONS
1. Answer all questions.
2. Read all the questions carefully before answering.
3. Please number all answers very clearly.
4. Please ensure that your writing is legible, neat and presentable.
THIS EXAMINATION PAPERCONSISTSOF 2 PAGES(Including this front page)
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Question 1
Define the below standing terminology or acronyms.
1. Rationalized menu
2. Heat transfer rate
3. Perpetual inventory
4. Cross-contamination
5. Bacterial infections
6. Incubation time
7. FIFO
8. Convenience food
9. Cross- utilization
10. Cottage food laws
(10x2=20)
Question 2
(6x2=12)
Food Safety Management is concerned with the management of two specific groups of
micro-organisms namely spoilage organisms and pathogens. Describe the causes of spoilage
of food products in a food establishment and how they can be avoided.
Question 3
(6)
What important personal health and hygiene practices must be observed by staff members
in a food establishment in addition to proper handwashing?
Question 4
(2x5=10)
Identify the two sectors of pest control and discuss how the pest control programs are
applied in food service operations.
Question 5
(11x2=22)
You are the food service manager at your establishment. One of your duties is to manage
foodborne illness complaints. Please write a step-by-step procedure for dealing with such a
foodborne illness complaint.
Question 6
(10)
"Truth-in-menu regulations are highly relevant to a food establishment's food safety and
quality management program." Please specify the major truth-in-menu regulations.
Question 7
(10x2=20)
What benefits can an organisation expect from adopting a comprehensive food safety and
quality management program.