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FSM610S - FOOD SAFETY MANAGEMENT - 2ND OPP - JULY 2025 |
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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 SAFETY MANAGEMENT
SESSION: JULY 2025
DURATION: 2 HOURS
PAPER: THEORY (PAPER 1)
MARKS: 100
EXAMINER(S)
SECOND 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 2 PAGES (Including this front page)
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Question 1
(5+10+23= 38)
Compile a food safety and quality control points table for the menu item "Baked Chicken"
under the headings Staff Satisfaction, Guest Satisfaction and Owner Satisfaction.
Question 2
(8)
Effective Chemical Control is one of two aspects of pest control activities. Write a short
proposal for instituting an effective chemical pest control program in the food service
operations of the Hotel School and advise the decision makers on the precautions that must
be considered when using chemical pest control activities.
Question 3
(3x2=6)
Foodborne illnesses are caused by three types of hazards. Describe these hazards and provide
an example for each.
Question 4
(6)
Many pathogens can potentially cause food borne illness outbreaks. The FDA singled out "the
Big 6" or the six {6) pathogens that are the most contagious and cause the most severe
symptoms when infected. Name these pathogens.
Question 5
(Sx2=10)
To perform well, a buyer must accomplish the 5 functions of purchasing. Describe these
functions.
Question 6
(6+4+10=20)
The A-B-C-D inventory classification scheme classifies inventory according to perishability
and cost per serving. Draw a schematic representation of the A-B-C-D classification scheme
that the Inventory Controller can use to quickly identify the various inventory items he/she
deals with daily.
Question 7
(6x2=12)
Define or explain the meaning of the below standing terminology.
a. Physical Inventory
b. Perpetual Inventory
C. Food Tampering
d. Heat transfer rate
e. Standard Recipe
f.
Rationalized menu
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