 |
FSM610S - FOOD SAFETY MANAGEMENT - 1ST OPP - JUNE 2025 |
|
|
1 Page 1 |
▲back to top |
n Am I BI A u n IVER s I TY
OF SCIEnCE Ano TECHnOLOGY
FACULTY OF COMMERCE, HUMAN SCIENCES AND EDUCATION
DEPARTMENT OF HOSPITALITY AND TOURISM
QUALIFICATION: BACHELOR OF CULINARY ARTS
QUALIFICATION CODE: 07BCNA
LEVEL: 7
COURSE CODE: FSM 6105
COURSE NAME: FOOD SAFETYMANAGEMENT
SESSION: JUNE 2025
DURATION: 2 HOURS
PAPER: THEORY{PAPER1)
MARKS: 100
EXAMINER(S)
FIRST OPPORTUNITY EXAMINATION QUESTION PAPER
Ms. AAR Siebert
MODERATOR: Dr. Mirjam 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 PAPER CONSISTS OF 3 PAGES {Including this front page)
|
|
2 Page 2 |
▲back to top |
r
Question 1
(6x2=12}
Describe the factors that cause food spoilage in a food establishment and how they can be
avoided.
Question 2
(10}
Basic Environment Control is one of two aspects of pest control. Discuss how basic
environment control programs are applied in food service operations.
Question 3
(11x2=22}
You are the food safety instructor at your establishment. Write detailed notes on the step-by-
step procedure for dealing with foodborne illness complaints.
Question 4
(3x2=6}
State the objectives of cooking food during the Production control point.
Question 5
(2x2=4}
Food Safety Management is concerned with the management of two specific groups of
micro-organisms, namely spoilage organisms and pathogens. Differentiate between
pathogens and spoilage organisms.
Question 6
(6x2=12}
Bacterial infections can cause severe illness if consumed in prepared foods, thus preventing
bacterial infections becomes a critical activity in any food preparation establishment. Write
some guidelines on how bacterial infections can be controlled or avoided in a food
preparation operation.
Question 7
(7x2=14}
Menu planning influences and are influenced by several critical control points and other control
factors of a food service operation. Discuss this statement focusing on a. which control points
and factors are influenced by menu planning and b. how menu planning influences these
control points and factors.
2
|
|
3 Page 3 |
▲back to top |
Question 8
Define or explain the meaning of the below standing terminology.
a. Aflatoxins
b. Toxic Plants
C.
Parasitic Infections
d. Chemical hazards
e. Salmonella Typhi
f.
Cross-contamination
g. pH
h. Water Activity
i.
Incubation time
j.
Temperature Danger Zone
(10x2=20)
3