Hazard Analysis In Food And Beverage Production Question Paper

Hazard Analysis In Food And Beverage Production

Course:Bachelor Of Hospitality Management

Institution: Kenyatta University question papers

Exam Year:2011

KENYATTA UNIVERSITY
UNIVERSITY EXAMINATIONS 2010/2011
SECOND SEMESTER EXAMINATION FOR THE DEGREE OF BACHELOR OF SCIENCE IN HOSPITALITY AND TOURISM
HTM309: HAHARD ANALYSIS IN FOOD AND BEVERAGE PRODUCTION
DATE: WEDNESDAY 6TH APRIL 2011 TIME: 2.00PM- 4.00PM
INSTRUCTIONS
Section A is compulsory (30marks)
Section B- answer only2 questions (20 marks)
SECTION A
1. a) describe the following terms (8marks)
I. Hazard Analysis Critical Control Point(HACCP)
II. Critical Control Point(CCP)
III. Contaminant
IV. Food safety
2. Using a HACCP decision tree, show the steps involved in identifying critical control point. (9 marks)
3. List four types of food poisoning bacteria (4 marks)
4. Explain the four objectives of the Codex General Principles of Food hygiene
(4 marks)
5. Categorize the potential hazards that could occur in a catering kitchen and give two examples of each. (6 marks)
6. Explain the factors that led to the emergence/ occurrence of new food borne disease threats. (4 marks)
SECTION B
7. Discuss in details the principles of HACCP that have been universally accepted in the food industry around the world. (20 marks)
8. Draw and discuss the standard bacteria growth curve. (20 marks)
9. As a training manager, you have been called upon by a newly established food production plant to teach the staff on food safety and hygiene. Prepare notes on:
a. Personal hygiene (10 marks)
b. Common causes of poisoning (3 marks)
c. Prevention of food poisoning (7 marks)

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