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Hazzard Analysis Critical Control Points Question Paper

Hazzard Analysis Critical Control Points

Course:Bachelor 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:
HAZZARD ANALYSIS CRITICAL CONTROL POINTS

DATE: Monday, 1st December, 2008
TIME: 11.00 a.m. – 1.00 p.m.
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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.
1.
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)

2.
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)

3.
Discuss the requirements for implementation of HACCPs programme.

(10 marks)
SECTION B:
(40 marks)
Answer any TWO questions form this Section.
4.
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)

5.
Discuss the seven principles of hazard analysis critical control point

(20 marks)

6.
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)

2

Hazzard Analysis Critical Control Points Question Paper

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