Hazard Analysis Critical Control Points Question Paper
Hazard Analysis Critical Control Points
Course:Master Of Science In Hospitality And Tourism Management
Institution: Kenyatta University question papers
Exam Year:2008
KENYATTA UNIVERSITY
UNIVERSITY EXAMINATIONS 2008/2009
FIRST SEMESTER EXAMINATION FOR THE DEGREE OF BACHELOR OF
SCIENCE (HOSPITALITY AND TOURISM MANAGEMENT)
HIM 310: HAZARD ANALYSIS CRITICAL CONTROL POINTS
DATE: Monday, 1st December, 2008 TIME: 11.00 a.m. – 1.00 p.m.
INSTRUCTIONS:
This paper is composed of Sections A and B. Section A is Compulsory. Answer any
TWO questions from Section B.
SECTION A (30 MARKS – COMPULSORY)
Answer ALL the questions in this Section.
QUESTION ONE
Differentiate:-
a) Food infections from food poisoning.
b) Thermophiles from mesophiles
c) Water activity from generation time
(6 marks)
d) Explain the meaning of:
i) Hazard analysis
ii) Critical control points
(4 marks)
QUESTION TWO
a) What is aflatoxin and why is it important to a caterer?
(4 marks)
b) Describe potentially hazard foods and discuss the precaution required in handling them.
(6 marks)
QUESTION THREE
Discuss the requirements for implementation of HACCPs programme.
(10 marks)
SECTION B: (40 marks)
Answer any TWO questions form this Section.
QUESTION FOUR
a) Employee hygiene practices is an important control tool in food safety. Discuss.
(10 marks)
b) Discuss the importance of time and temperature in food handling
(10 marks)
QUESTION FIVE
Discuss the seven principles of hazard analysis critical control point
(20 marks)
QUESTION SIX
As a training manager, illustrate and discuss critical control points (CCP) of a
specific menu item which could be a source of food borne illness
(20 marks)
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