CONFIDENTIAL HM/APR2007/HTF110

UNIVERSITI TEKNOLOGI MARA

FINAL EXAMINATION

COURSE : FOOD HYGIENE

COURSE CODE : HTF110
EXAMINATION : APRIL 2007
TIME : 3 HOURS

INSTRUCTIONS TO CANDIDATES

1. This question paper consists of five (5) parts : PART A (15 Questions)
PART B (10 Questions)
PART C (10 Questions)
PART D (8 Questions)
PART E (2 Questions)

2. Answer ALL questions from all PART A, B, C, D and ONE (1) question only from PART E.

i) Answer PART A in the True/False Answer Sheet

ii) Answer PART B in the Objective Answer Sheet.
iii) Answer PART C, D and E in the Answer Booklet. Start each answer on a new page.

3. Do not bring any material into the examination room unless permission is given by the
invigilator.

4. Please check to make sure that this examination pack consists of:

i) the Question Paper

ii) an Answer Booklet - provided by the Faculty
iii) a True/False Answer Sheet - provided by the Faculty
iv) an Objective Answer Sheet - provided by the Faculty

DO NOT TURN THIS PAGE UNTIL YOU ARE TOLD TO DO SO

This examination paper consists of 10 printed pages
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CONFIDENTIAL 2 HM/APR 2007/HTF110

PART A

TRUE AND FALSE

Answer ALL questions.

1. Certification of food protection managers and workers refers to screening done for
health problems.

2. Bacteria cause most cases of foodborne illnesses.

3. The temperature for food danger zone is all temperature between 60°C and 100°C,
where disease-causing bacteria can grow.

4. The onset time of a foodborne illness is the number of hours that pass between the
time the person ate the contaminated food and they develop their first symptom.

5. The food flow begins with checking products for defects when they are delivered.

6. Food sanitation is not important at a temporary food event because food is served
only a brief period of time.

7. The ideal storage conditions for fresh fruits are storage temperatures between
4rF/5°C and 45°F/7°C, with relative humidity of about 40 percent, and shaded from
light.

8. Ventilation system keep rooms free of excessive heat, steam, condensation, vapors,
obnoxious odors, smoke and fumes.

9. Utensils used to dispense food during cold- and hot-holding should be stored directly
in the food.

10. With the existence of modern prevention equipment and facilities, fires rarely occur in
food establishment.

11. Disease-causing bacteria grow very well in high acid foods with a pH 4.6 and below.

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12. Foods can be safely reheated multiple of times provided they are cooled properly.

13. The sense of sight, smell, and touch can be used to assess the quality of the
products upon delivery.

14. Table mounted equipment must be mounted on 4-inch legs or sealed to the counter.

15. Many regulatory agencies use a risk-based approach for setting inspection
frequencies.

(15 marks)

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PARTB

MULTIPLE CHOICE

Answer ALL questions. Select the MOST appropriate answer for each of the following
questions.

1. Which of the following is not considered a potentially hazardous food group?

a) Red meats
b) Fish and shellfish
c) Poultry and eggs
d) Dried grains and spices

2. Cross contamination is the term used to describe the transfer of a foodborne disease
hazard from raw foods to cooked or ready-to-eat foods by way of:

a) A food worker's hands

b) A cutting board
c) A knife blade
d) All of the above

3. The number one (1) contributing factor leading to foodborne illness in food
establishments is:

a) Improper cooling of foods

b) Cross contamination
c) Poor personal hygiene
d) Inadequate cooking of foods

4. Which of the following is an exception for a good personal hygiene practice?

a) Wearing jewelry and false fingernails

b) Smoking and eating in food production areas
c) Wearing caps and hats
d) Wiping hands on a soiled apron.

5. Poultry and stuffed meats should be cooked to an internal temperature of for

15 seconds to be considered safe.

a) 140° F/60°C
b) 145° F/63°C
c) 155° F/68°C
d) 165° F/74° C

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6. From sanitation perspective, what is the most important reason for having adequate
lighting in a food production area?

a) To provide a comfortable work environment for employees.

b) To show when a surface is soiled and when it has been properly cleaned.
c) To decrease accidents and waste due to worker's error.
d) To reduce glare that causes eye fatigue.

7. Which of the following statements is FALSE?

a) Dished should be washed in very hot water (above 171°F/77°C to effectively

remove soil from the surface.
b) Pre-scraping helps to remove larger food particles from dishes, which helps
keep the wash water clean.
c) The cleaning compounds used in a food establishment must be tailored to the
individual water supply.
d) Cleaning is a process that removes soil and prevents accumulation of food
residues on equipment, utensils, and surfaces.

8. The primary responsibility of food establishment managers in pest control is to

ensure:

a) Good sanitation that will eliminate food, water and harborage areas.
b) Pesticides are applied safely.
c) The pest control operator they use employs integrated pest management.
d) The parking area is kept free of litter.

9. Coving is (an):

a) Anti-slip floor covering used to protect workers from slips and falls.
b) Plastic material used to seal cracks and crevices under and around
equipment in a food establishment.
c) Device used to prevent backsiphonage.
d) Curved sealed edge between the floor and wall that eliminates sharp corners
to make cleaning easier.

10. After proper cooking, all foods to be held cold must be:

a) Cooled quickly and held at 140°F/60°C or above.

b) Stored at room temperature until serving.
c) Cooled quickly and held at 41 °F/5°C or below.
d) Cooled slowly and held at 50°F/10°C or below.

(10 marks)

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CONFIDENTIAL HM/APR2007/HTF110

PARTC

MATCHING

Answer ALL questions. Choose the most appropriate answer for each of the following
statements.

Risk Cleaning
Sanitary Labeled
Pasteurization Freezer
Thaw Contamination
Remove Pathogen
Lie still Critical limits
Cooler Hazard
Pressure Potential hazardous food
Monitoring Sterilization

1. The unintended presence of harmful substances or conditions in food that can cause
illness or injury to people who eat the contaminated food.

2. Freedom from harmful microorganisms and other contaminations in quantities that

are sufficient to cause food spoilage or foodborne illness.

3. A food that is natural or man-made capable of supporting the rapid and progressive
growth of infectious and toxin-producing microorganisms.

4. A low heat treatment used to destroy disease-causing organism and/or extend the
shelf life of a product by destroying organisms and enzymes that cause spoilage.

5. The probability that a condition or conditions will lead to hazard.

6. Employee medications that require refrigeration must be stored in a closed and

container on the lowest shelf of the refrigerator.

7. When someone falls in your establishment, your first action is to tell them to

8. must be set to make certain that each critical control point effectively
controls biological, chemical and physical hazards.

9. Never food products at room temperature.

10. The primary purpose of a is to hold foods that are already at or near
cold food storage temperatures.
(10 marks)

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PARTD

SHORT QUESTIONS

Answer ALL questions.

QUESTION 1

a) Discuss the government's role in food safety and hygiene programs.

(2 marks)

b) Discuss two (2) reasons as to why you need to study food hygiene?

(2 marks)

QUESTION 2

a) What are parasites?

(1 mark)

b) Identify the three (3) categories of foodbome illness hazards and give one (1)
example of each hazard.

(6 marks)

QUESTION 3

a) What is foodbome outbreak?

(2 marks)

b) Define the term food poisoning? List any four (4) ways to prevent food
poisoning incident.

(5 marks)

c) Under what conditions are foods 'temperature abused'?

(3 marks)

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QUESTION 4

a) What is meant by poor personal hygiene and how can this lead to foodbome
illness?

(3 marks)

b) What does the term cross contamination mean?

(1 mark)

c) Why is it important for a food handler to wash his/her hands?

(2 marks)

QUESTION 5

a) What is the difference between cleaning and sanitizing?

(4 marks)

b) List five (5) factors that effect cleaning efficiency.

(5 marks)

QUESTION 6

a) Discuss what is the meaning of FIFO?

(2 marks)

b) Why should products be placed at least 6 inches off the floor during storage?

(2 marks)

c) Explain the proper ways to thaw frozen food.

(4 marks)

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QUESTION 7

a) What is the difference between cleaning and sanitizing?

(3 marks)

b) List five (5) factors that effect cleaning efficiency.

(5 marks)

QUESTION 8

a) Define the term pest control?

(1 mark)

b) How does proper refuse and garbage disposal contribute to the pest control activities
of food establishment?

(2 marks)

(Total: 55 marks)

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PARTE

ESSAY

Answer only One (1) question.

QUESTION 1

Bacteria are reported in more cases of foodborne illness than any other hazard.

a) What are bacteria?

(1 mark)

b) Draw the bacterial growth rate curve and explain briefly on each phase of the growth
curve.
(3 marks)

c) Discuss six (6) factors that support the growth of microorganism?

(6 marks)

QUESTION 2

The Hazard Analysis Critical Control Point (HACCP) foods safety system is being
recommended as the best method in ensuring food safety in retail establishment.

a) What is risk as outlined in the hazard analysis step?

(2 marks)
b) Define the term critical control points.

(1 mark)

c) Explain briefly the seven (7) principles in a HACCP system.

(7 marks)

(10 marks)

(Grand Total: 100 marks)

END OF QUESTION PAPER

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