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Hom 106: Food Safety And Hygiene Question Paper

Hom 106: Food Safety And Hygiene

Course:Bachelor Of Science In Hospitality Management

Institution: Kenyatta University question papers

Exam Year:2011

SECTION A: Compulsory (30 Marks)
1. Explain the meaning of the following terms:
a) Temperature Danger Zone
b) Sanitation
c) Food safety
d) Sterilization
e) Potentially Hazardous Foods (10 Marks)
2. Explain the term cross contamination and how it can be prevented in a kitchen (10 Marks)
3. Develop ten practising commandments to be observed in the kitchen (10 Marks)
SECTION B (40 Marks)
Answer any two questions from the section
4 a) Discuss the application of hygiene practices in the following activities:
i) Washing up
ii) Waste management
iii) Usage of chopping boards
iv) Handling of cooked foods (10 Marks)
b) Describe the term food poisoning and with the help of an illustration explain how personnel participate in its occurrence (10 Marks)
5 a) Describe the following food poisoning causitive agents
i) Clostridium perfringes (5 Marks)
ii) Salmonella (5 Marks)
b) Describe the reproductive phases of a bacteria (10 Marks)
6 a) As a manager of restaurant,develop a detailed employee checklist.(5 Marks)
b) Discuss the application of time and temperature as a means of controlling food poisoning in catering premises.
7. Discuss in details the health and safety requirements for personnel who use the food storage areas (20 Marks)
8. As a training manager
a) Prepare training notes on personal kitchen and restaurant hygiene.
b) Design a kitchen hygiene checklist (20 Marks)
9. Explain the measures one would take to ensure that proper sanitation and safety is applied in food service and lodging operation.(20 Marks)
10. As a catering Manager discuss the food safety principles and practices and their application in your organisation (20 Marks)

Hom 106: Food Safety And Hygiene Question Paper

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