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FSM610S - FOOD SAFETY MANAGEMENT - 2ND OPP - JULY 2023 |
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nAmlBIA unlVERSITY
OF SCIEnCE Ano TECHn0L0GY
FACULTY OF COMMERCE, HUMAN SCIENCESAND EDUCATION
DEPARTMENT OF HOSPITALITY AND TOURISM
QUALIFICATION: BACHELOR OF CULINARY ARTS
QUALIFICATION CODE: 07BCNA
LEVEL: 7
COURSE CODE: FSM 610S
COURSE NAME: Food Safety Management
SESSION: JULY 2023
DURATION: 2 HOURS
PAPER: THEORY (PAPER 2)
MARKS: 100
SECOND OPPORTUNITY EXAMINATION QUESTION PAPER
EXAMINER(S) Ms. Alida Siebert
MODERATOR: Miriam Sheepo Sheyapo
INSTRUCTIONS
1. Answer ALL the questions.
2. Read all the questions carefully before answering.
3. Number the answers clearly
THIS MEMORANDUM CONSISTS OF _2_ PAGES (Including this front page)
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Question 1
(5x2+1=12)
Give a detailed explanation of what standard recipes are, what they must contain and how they are
used.
Question 2
HACCPis at the core of Food Safety Management
2.1 What the acronym HACCPstand for?
2.2 State what the 7 HACCPprinciples are?
(3+7=10)
{3)
{7)
Question 3
(9x2=18)
Food preparation staff members are required to clean their hands and exposed portions of their arms
immediately before engaging in food preparation. Briefly discuss all other instances that necessitates staff to
wash their hands.
Question 4
(8)
Cross contamination is a serious concern in food preparation operations. Please explain the factors involved
in preventing bacterial cross contamination.
Question 5
(2x5=10)
Identify and discuss how the two parts of pest control programs are applied in food service operations.
Question 6
With examples, identify five (5) techniques that can be used to preserve food?
(Sx2=10)
Question 7
(8x2=16)
Food allergies are becoming more prevalent and can cause food service operations big problems.
7.1 Identify the sources of cross-contact found in a kitchen and dining room and
(8)
7.2 explain how cross contact can happen.
(8)
Question 8
Please translate or explain the below standing terminology.
(8x2=16)
1. Comminuted
2. Service animal
3. Honestly presented food.
4. Temporary food establishment
5. Air-curtain
6. Basic environmental control
7. Sanitizing
8. Anaphylactic shock.
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