Hazard Analysis In Food And Beverage Management Question Paper

Hazard Analysis In Food And Beverage Management

Course:Bachelor Of Science (Hotel & Restaurant Management)

Institution: Kenyatta University question papers

Exam Year:2011

KENYATTA UNIVERSITY
SCHOOL OF HOSPITALITY AND TOURISM MANAGEMENT
CAT 1
ACADEMIC YEAR 2010/2011
12/3/2011.

HTM 309: HAZARD ANALYSIS IN FOOD AND BEVERAGE MANAGEMENT
1. Define the following terms:
a. Food-borne disease
b. Pathogen
c. Food safety
d. Food hazard
e. Infective food poisoning
f. Toxic food poisoning
2. Explain three factors required for a food -borne disease to occur.
3. Explain how any three food pathogens contaminate foods and preventive measures taken.
4. Explain the four phases of a standard bacteria growth curve.
5. A culture contains 17 *28 cells. How many cells did that culture contain six generations earlier?
6. A typical bacteria cell increases from one cell to 256 cells in 10 hours. What is its generation time?
7. Define the following terms:
• Hygiene
• Sanitation
8. Discuss hygiene practices in a food service establishment.
9. Discuss sanitation in food service establishment.
10. Discuss safety in a food service establishment.
11. Define the following terms:
• Control point
• Critical control point(CPP)
• Critical limit
• Deviation
• HACCP plan
• HACCP system
• Hazard
• Risk category
• Monitoring
• Verification
12. Discuss the 7 principles of HACCP
13. Discuss the steps involved in HACCP application.
14. Discuss the decision tree used to identify CCPs in HACCP application.
15. Discuss prerequisite programs that are required for effective HCCP implementation.
16. Explain advantages of adopting HACCP in a food service establishment.
17. Define food safety objective
18. Define risk assessment
19. Explain two types of risk assessment
20. Discuss 4 components of RA
21. Explain the three categories of food handling in process approach to HACCP.
22. For each category, discuss the measures taken to ensure food safety.
23. Define CODEX ALIMENTARIUS.
24Ehat is the mandate for Codex Alimentarius Commission?
25. Explain two categories of committees in the Codex Alimentarius Commission.
26. List 4 of standards prepared by the Codex Alimentarius Commission.
27. Discuss the codes of hygiene practice by Codex Alimentarius Commission.
28. List the two food regulations applicable in a food service establishment.
29. Explain application of two food regulations in a food service establishment.
30. Discuss six challenging issues in food Safety Management

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