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FSM610S - FOOD SAFETY MANAGEMENT - 2ND OPP - JULY 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 610S
COURSENAME: Food Safety Management
SESSION:JULY 2024
DURATION: 2 HOURS
PAPER:THEORY (PAPER 2)
MARKS: 100
SECONDOPPORTUNITYEXAMINATION QUESTION PAPER
EXAMINER(S) Ms. Alida 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 QUESTION PAPERCONSISTSOF _2_ PAGES(Including this front page)
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2 Page 2 |
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Question 1
(7x2=14)
State which inventory items are riskier than others during the preparing control point and provide an
example for each.
Question 2
(4)
Briefly discuss the advantages of using convenience foods.
Question 3
(8x2=16)
Cross contamination is a serious concern in food preparation operations. Please explain the factors
involved in preventing bacterial cross contamination.
Question 4
(7x2=14)
Food service operations must adapt to the changes in the conditions in which they do business
through innovation and menu planning. Menu changes are influenced by both external and internal
factors as well as trends in the food service industry. Please discuss the influences on menu planning
in detail.
Question 5
(4x3=12)
The four types of microorganisms responsible for food contamination are bacteria, viruses, fungi,
and parasites. Write a detailed description of these microorganisms.
Question 6
(3x3=9)
You have to deliver a presentation on the topic "The hazards that cause food borne illnesses". Give a
detailed description of what information you would include in this presentation.
Question 7
(8)
Handwashing is an integral part of a food handler's hygiene program. When or under which
circumstances is it necessary for a food handler to wash their hands.
Question 8
(4x2=8)
What equipment is required by the stores supervisor to accurately receive food item deliveries?
Question 9
(5x3=15)
Food preservation is used to extend the life of fresh ingredients and to ensure their safety for human
consumption. Please state the preservation methods and give examples of the foods it is most
suitable for.