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FSM610S - FOOD SAFETY MANAGEMENT - 1ST OPP - JUNE 2023 |
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nAmlBIA UnlVERSITY
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: FSM610S
COURSE NAME: Food Safety Management
SESSION: JUNE 2023
DURATION: 2 HOURS
PAPER: THEORY {PAPER 1)
MARKS: 100
EXAMINER(S)
FIRST OPPORTUNITY EXAMINATION QUESTION PAPER
Ms Alida Siebert
MODERATOR: Mrs. Miriam Sheepo Sheyapo
INSTRUCTIONS
1. Answer ALL the questions.
2. Read all the questions carefully before answering.
3. Number the answers clearly
THIS QUESTION PAPER CONSISTS OF _3_ PAGES {Including this front page)
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Question 1
HACCPis at the core of Food Safety Management.
1.1 What does the acronym HACCPstand for?
1.2 State what the 7 HACCPprinciples are?
{3+7=10)
(3)
(7)
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
{2x5=10)
Identify and discuss how the two parts of pest control programs are applied in food
service operations.
Question 6
{6x2=12)
On the 7th July 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
{15x2=30)
Please translate or explain the below standing terminology and acronyms.
a. Comminuted
b. Standard Recipe
C. Perpetual inventory
d. Standard recipe
e. Cross-contamination
f.
Bacterial infections
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I-
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
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