 |
FSM610S - FOOD SAFETY MANAGEMENT - 1ST OPP - JUNE 2022 |
|
|
1 Page 1 |
▲back to top |
nAml BIA UnlVERSITY
OF SCIEnCE AnDTECHnOLOGY
Faculty of Management Sciences
Department of Hospitality ancl Tourism
QUALIFICATION: Bachelor of Culinary Arts
QUALIFICATION CODE: 07BCNA
COURSE: Food Safety Management
DATE: June 2022
DURATION: 2 Hours
Ber'!thoven Street
Private B<l!1 13388
Windhoek
NAMIBIA
T: 4-264 61 207 2093
F:
fil 2.07 9093
[: dht@.1nust.na
V,J: www.nust.na
LEVEL: 7
COURSE CODE: FSM 610S
SESSION: Paper 1
MARKS: 100
EXAMINER: Ms. Alida Siebert
MODERATOR: Miriam Sheepo Sheyapo
THIS QUESTION PAPER CONSISTS OF 5 PAGES
(INCLUDING THIS FRONT PAGE)
INSTRUCTIONS
1.
Answer all questions.
2.
Read all the questions carefully before answering.
3.
Marks for each question are indicated at the end of each question.
4.
Please ensure that your writing is legible, neat and presentable.
|
|
2 Page 2 |
▲back to top |
Question 1
(1+7=8)
Define the concept of "Truth-in-menu" and explain the major truth-in-menu regulations.
Question 2
(7x2=14)
With examples, state which inventory items are riskier than others during the preparing control point?
Question 3
Briefly discuss the advantages of using convenience foods
(4x2=8)
Question 4
(8x2=16)
Cross contamination is a serious concern in food preparation operations. Please explain the factors involved
in preventing bacterial cross contamination.
Question 5
Please discuss the factors that contributes to or causes food spoilage.
(2x6=12)
Question 6
(6x2=12)
On the 7th May we will be hosting our usual student breakfast buffet. With this event in mind, please
describe the kind control measures that would be necessary for our breakfast buffet and other self-service
food bars.
Question 7
Please translate or explain the below standing terminology and acronyms.
(15x2=30)
a) Comminuted
b) Standard Recipe
c) Perpetual
d) Standard recipe cost
e) Cross-contamination
f) Bacterial
g) TDZ
h) Incubation time
i) FIFO
j) Convenience food
k) Cross- utilization
I) Inventory
m) Cottage food laws
n) Equipment schedule
o) Heat transfer rate
2