Transcript Division of Business Higher Diploma in Tourism Management

Revision
Question 1
• ________________is “An acute illness usually
of sudden onset, due to the consumption of
contaminated or poisonous food”
a.
b.
c.
d.
Contamination
Food Poisoning
Food Hygiene
Hazard
Question 2
• Which of the following statement is correct?
a. Physical contamination is living organism or agent derived by viruses,
bacteria, fungi, and mammal and bird antigens that can cause many health
effects.
b. Physical contamination is both objectionable (because it can be seen by
consumer, unlike chemical or biological contamination) and harmful to
health.
c. Physical contamination it may cause serious illnesses in the long term.
d. Physical contamination may lead to serious illnesses –such as, cancer – and
damage to organs such as kidney etc.
Question 3
• Which of the following belongs to biological
hazards?
a.
b.
c.
d.
Antibiotics
Food Allergen
Parasites
Pesticides
Question 4
• Clostridium perfringens is a spore-forming bacteria
as ________________.
a.
b.
c.
d.
Bacillus cereus
E. coli O157 H7
Salmonella
Staphylococcus aureus
Question 5
• HACCP-based food safety management
systems are used to ____________________.
a.
b.
c.
d.
monitor staff absences due to illness
prevent unnecessary waste and control costs
minimize the risks from food hazards
schedule essential building and maintenance work
Question 6
• Which of the following is a typical examples of
chemical contamination
a.
b.
c.
d.
Pathogenic bacteria
Pesticide
Plastic bag
Virus
Question 7
• Contamination is best described as the
___________________________.
a.
b.
c.
d.
presence of any harmful substance or object in food
combination of ingredients in food
removal of stains from a chopping board
process by which milk is heat treated
Question 8
• Why should food handlers are not allowed to
wear jewellery in the kitchen?
a.
b.
c.
d.
It might get damaged
It will restrict movement
It carries dirt and bacteria
It could catch in their hair
Question 9
• Which of the following pathogenic bacteria is
most commonly found in shellfish?
a.
b.
c.
d.
Clostridium perfringens
Clostridium botulinum
Norovirus
Listeria Monocytogenes
Question 10
• Which of the following is a right condition for
bacterial growth?
a.
b.
c.
d.
Cool storage at -18℃
Chill food at 5℃
Hot holding on 63℃
Reheating on 80℃
Question 11
• Cross-contamination is most likely to occur
when:
a.
The same knife is used to slice butter and bread
b.
Raw meat and cooked ham are handled using the same tongs
c.
The same ladle is used to serve tomato soup and mushroom soup
d.
Raw meat and cooked chicken are stored in separate, covered
containers
Question 12
• Which is the most accurate method to use
to ensure that a meat pie is thoroughly
cooked?
a.
b.
c.
d.
Cook the pie for the recommended time and oven temperature
Check the temperature of the oven with a thermometer
Check that the pie is hot by touching the surface
Use a probe thermometer to check the core temperature
Question 13
• How does freezing affect most bacteria?
a.
b.
c.
d.
Makes them stay
Completely destroys them
Increases their multiplication
Increases their size
Question 14
• What effect does storing food in a fridge have
on bacteria?
a.
b.
c.
d.
Destroys all bacteria
Increases the multiplication of bacteria
Increase toxin production
Slows down the multiplication of bacteria
Question 15
• Which of the following is an example of high-risk
food?
i. Dry Nuts
ii. Seafood Pie
iii. Parmesan Cheese
vi. Sugar Candy
a.
b.
c.
d.
i and ii only
ii and iii only
i, ii and iii
ii, iii and iv
Case Study
•
This is what happened the night before the outbreak of foodborne illness at a restaurant.
A junior cook worked right away after changing his uniform. He started to prepare the buffet’s set up 4
hours earlier than usual. He brought out a bowl of Caesar salad which hadn’t covered with cling film. He put
it on the salad bar, but he forgot to switch on the bar’s display fridge.
He went on to prepare beef congee, and he left the cooked congee on the counter at room temperature. He
stored the unused raw meats (beef) without covering them in the same fridge with sushi. Time to time, he
covered his nose when he sneezes and carries on with food preparation right afterwards.
After the investigation into the outbreak of foodborne illness by the officer from the Food and Environmental
Hygiene Department, he commanded “KEEP HOT FOOD HOT AND COLD FOOD COLD”
•
Answer the following questions:
1.
Identify the possible contaminations of the above foodborne illness? (3)
2.
Explain the principles behind the statement “KEEP HOT FOOD HOT AND COLD FOOD COLD”. (4)